Spiced Pumpkin Chocolate Chip Muffins

These Spiced Pumpkin Chocolate Chip Muffins demand your attention. Right away.

Honestly. I won't blame you if you scroll through everything else I have to say just to get to the recipe.

But...it would be very kind of you to read my post. Just, like, read it while they're baking or something.

First off, I'd like to mention that I'm expanding the ways you can connect with me. You'll see to the right over there that you can subscribe to my (currently unexisting) newsletter or follow me on bloglovin'. I don't currently send out a newsletter, but if things keep hoppin' around here and I get a decent amount of subscribers, I'll certainly start.

In addition to that, I'm going to be working on a better "About Me"...eventually.

Tomorrow, I'm starting my first Whole30. My first one! I've been eating paleo for almost 2 years and have never done a Whole30. Well, I've decided it's about time. I might update with my experiences, but if you want meal ideas and things like that, Instagram is where you'll want to follow me.

Okay. On to these Spiced Pumpkin Muffins. (With chocolate chips, of course).

One night I decided I wanted pumpkin chocolate chip muffins, so I scoured the internet searching for a good paleo recipe. Problem: I couldn't find one I liked (and had the ingredients for). Seriously, Google "Paleo pumpkin chocolate chip muffins" and see what shows up. Not a whole lot of variety, it seemed like to me. So, while I fully intended to recreate someone else's recipe, I ended up just creating my own recipe, and these fall treats were born!

Now, I'm calling them "Spiced" Pumpkin Chocolate Chip Muffins because the flavors of warm fall spices definitely shine through. My favorite fall spice is clove, so I tend to favor that spice (a little clove goes a loooong way).

Long story short, if you are looking for pumpkin muffins that are bursting with fall flavor, these are your best bet. They're nut free, too. Because I'm cool like that.

📖 Recipe

Spiced Pumpkin Chocolate Chip Muffins

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 9 muffins 1x

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Ingredients

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• ½ c pumpkin
• ¼ c maple syrup
• 4 eggs
• ¼ c coconut oil, melted
• ¼ c + 1 Tb coconut flour
• 2 Tb tapioca starch
• 1 tsp cinnamon
• 1 tsp nutmeg
• ¼-½ teaspoon ground clove
• 1 tsp baking soda
• ½ c chocolate chips

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Instructions

1. Preheat oven to 350 degrees and prepare muffin tin with liners.
2. In a medium-sized bowl, mix wet ingredients (pumpkin through coconut oil). In a smaller bowl, combine dry ingredients (save chocolate chips). Pour dry ingredients into wet ingredients and mix until fully combined. Stir in chocolate chips.
3. Fill muffin liners until roughly ¾ full. Makes enough for 9 muffins.
4. Bake for 25-30 minutes.

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Shared on the Allergy Free Wednesday Linkup!