These grain-free, pumpkin spice muffins with dark chocolate chips are simple to make as you simply measure the ingredients and whisk them together in one bowl. The nut butter is a source of healthy fat and fiber, and the dark chocolate chips contain delicious antioxidants.
Learning Objectives
Learn how to make grain-free muffins.
Level Ups (optional)
Add chopped walnuts or pecans for more texture and an extra nutty flavor.
Substitutions (optional)
Substitute mashed or pureed sweet potato or butternut squash in place of the pumpkin.
Equipment Needed
Large bowl
Silicone or rubber spatula
Whisk
Muffin tin
Muffin liners
Measuring spoons and cups
Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ⅓ cup real maple syrup
- 1 cup cashew butter (or other nut butter) at room temperature
- ¾ tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp pumpkin pie spice
- ⅓ cup dark chocolate chips
Directions
- Preheat the oven to 350° F and line a regular size muffin pan with paper liners.
- In a large bowl, whisk the eggs well until uniform in color. In order of the ingredient list, add each one at a time, except the chocolate chips, whisking well after each addition.
- Using a ¼ cup measuring cup, distribute the batter evenly among the 12 muffin cups.
- Divide the chocolate chips evenly and sprinkle over each muffin.
- Bake for 15-18 minutes, or until set in the center. The baking time will vary as to temperature of eggs and other ingredients.
- Allow to cool in the pan for 30 minutes.
- Store in the refrigerator for up to two weeks, or freeze for 6 months in a tightly sealed container.
