Mmmmm! Pumpkin, oh pumpkin, how do i love thee. This recipe is a super simple, grain free, spiced pumpkin muffins made with pure and simple ingredients. I used organic pure maple syrup, blend of spices, local free range eggs, organic pumpkin puree and almond flour. I always believe that less is more and the end result was light, moist, and just simply delicious. Hope you enjoy this tasty treat!

 

SERVES: 12

 

INGREDIENTS:

2 cups almond flour/meal

1 tbsp ground pumpkin spice blend

1 1/2 cups organic pumpkin puree

1/4 cup maple syrup

1 local free range egg

dash of sea salt

1/4 cup dark chocolate chips

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a medium bowl, sift together the first two ingredients together in a bowl.

In a blender or food processor, puree the rest of the ingredients together until smooth.

Combine the wet mixture into the dry; combine until just incorporated. Don’t over mix. Add in the chocolate chips.

Pour scoops of  batter three quarters of the way up in the muffin tins, or silicone style (which i prefer) and bake for about 20-25 minutes, or until knife comes out clean and the top has a bit of a spring when pressed.

Let cool. Place muffins on a wire rack to reduce condensation from inside the muffin bake ware. Serve with jam, or just by itself. What i like to do is cut the muffin in half, broil it in the oven to toast and top with honey, or maple syrup.

NOTE: Keep in an air tight container on the counter for up to a week, or freeze for up to three months.

 

NUTRITIONAL VALUE: Calories 141; Cholesterol 14mg; Sodium 111mg; Total Carbohydrates 11.2g; Dietary Fiber 3g; Sugars 5g; Protein 4.8g; Vitamin A 96%, Calcium 6%, Vitamin C 2% and Iron 8%. This treat is very high in Vitamin A and E.

 

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