Paleo Pumpkin Chocolate Chip Muffins

Name: Paleo Pumpkin Chocolate Chip Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup Almond Meal Flour-Trader Joe's; 1/2 cup Tapioca Flour; 3 large eggs; 3/4 cup Pumpkin canned without salt; 1 Tsp baking powder; 1 Tsp Baking Soda; 1/2 Tsp Cinnamon ground; 1 1/2 Tsp Pumpkin Pie spice; 1/8 Tsp Sea Salt; 1/4 cup Raw Honey; 2 Tsp Organic Almond Butter; 12 Tbsp Hershey's Special Dark Chocolate Chips; 1/4 cup sliced Almonds (reserved)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 cup Almond Meal Flour-Trader Joe's1/2 cup Tapioca Flour3 large eggs3/4 cup Pumpkin, canned, without salt1 Tsp baking powder1 Tsp Baking Soda, 1/2 Tsp Cinnamon, ground1 1/2 Tsp Pumpkin Pie spice1/8 Tsp Sea Salt1/4 cup Raw Honey2 Tsp Organic Almond Butter12 Tbsp Hershey's Special Dark Chocolate Chips1/4 cup sliced Almonds (reserved)

Directions

Preheat oven to 350 Degrees. Coat muffin tins with coconut oil or use paper muffin cups. Combine all dry ingredients until well blended. Add wet ingredients and mix well until all ingredients are incorporated. Divide the mixture into 12 muffin cups evenly and top each with 1 tbsp chocolate chips. Bake at 350 for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle each muffin with the remaining sliced almonds and allow them to cool.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user KACEYSW.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 209.0
Total Fat: 12.0 g
Cholesterol: 42.5 mg
Sodium: 152.0 mg
Total Carbs: 23.1 g
Dietary Fiber: 2.9 g
Protein: 4.6 g

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