These are the pumpkin muffins I make every single year.

They’re fluffy, so moist, loaded with studs of dark chocolate chips, and packed with pumpkin and pumpkin pie spice to make truly the perfect pumpkin muffin. One that happens to be grain-free, Paleo, and gluten-free, too!

These muffins are packed with nutrient-dense ingredients including almond butter and almond flour for a source of delicious healthy monounsaturated fats, pastured eggs (an amazing source of B vitamins and protein), maple syrup for a hint of sweetness, cozy and warming pumpkin pie spice, and of course, pumpkin, which is rich in a variety of vitamins and minerals, notably vitamin A and fiber.

Of course, since pumpkin is technically a vegetable, and these muffins are packed with so many nutrient-dense ingredients, I consider them a perfect little breakfast or afternoon snack alongside a cup of chai tea to invoke the perfect little cozy situation. I always spread the inside of my muffin halves with a big dollop of almond butter or even yogurt. Enjoy!

Grain-Free Chocolate Chip Pumpkin Muffins

Yields 12 muffins

Prep time: 10 minutes
Cook time: 30 minutes
Total tine: 40 minutes

Ingredients:

1 cup pumpkin puree
½ cup creamy almond butter
¼ cup maple syrup
2 pasture-raised eggs
1 tsp. pure vanilla extract
2 cups almond flour
½ tsp. baking soda
1 ½ Tbsp. pumpkin pie spice
¼ tsp. salt
½ cup dark chocolate chips, plus another ¼ cup for topping the muffins
¼ cup pumpkin seeds, to top muffins

Directions:

1) Preheat oven to 350 degrees F and prepare a standard muffin tin with muffin liners or spraying with avocado oil.

2) Combine wet ingredients: add pumpkin, almond butter, maple syrup, eggs and vanilla extract to a large bowl. Whisk until smooth and creamy.

3) In a separate bowl, combine dry ingredients: add almond flour, baking soda, pumpkin pie spice, and salt. Stir to combine.

4) Add dry ingredients to wet ingredients and stir well. Fold in dark chocolate chips.

5) Pour batter into prepared muffin tins and sprinkle with remaining dark chocolate chips and pumpkin seeds.

6) Bake pumpkin muffins for 26-30 minutes, or until toothpick inserted into the center comes out clean.

7) Remove muffin tin and let cool on a baking rack for 10 minutes.

8) Enjoy muffins with a spread of grass-fed butter or almond butter – yummm. Leftover muffins will keep at room temperature for 2 days, and in the refrigerator for up to a week.