Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

Pumpkin Ice Cream (Dairy Free)

Pumpkins have been on my mind a lot lately. I’ve been seeing pumpkin chocolate chip cookies and pumpkin pies in the grocery stores for several months. Not to mention, I carved pumpkins just a few weeks ago with my family. There’s even a welcome sign in the shape of a pumpkin on my front door to welcome guests ūüôā

I realized today that it¬†has been a long time since¬†I¬†last used my ice cream maker and I needed (yes, needed!) to make some homemade ice cream.¬† I spotted a can of pure pumpkin¬† and a light bulb went off in my head…why don’t I¬†use this and turn it into ice cream?!

I’ll admit, I wasn’t sure if this recipe would work or not. But to my delight it did and it tastes wonderful. And did I mention it is healthy??? Pumpkin is packed with antioxidants, Vitamin A, B Vitamins and fiber. I hope you are enjoying the beauty of Autumn.

Ingredients
15 ounces of fresh, cooked pumpkin or canned pure pumpkin
2 cans coconut milk
3/4 cup coconut sugar
4 egg yolks
2 tablespoons guar gum
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon sea salt

Add all ingredients to a medium size pot and heat over medium heat. Whisk continuously while mixture begins to thicken, After mixture has boiled, remove from heat and let cool for 30 minutes.

Once mixture has completely cooled off, pour into a Vitamix or Blender. Blend until smooth for several minutes. Place Vitamix in the refrigerator for 1 hour to cool. Pour into ice cream maker and process according to instructions (generally about 30 minutes.) Serve immediately or freeze for later use. I shared this recipe on Sweet Tooth Friday and Cook it Allergy Free.