PALEO PUMPKIN MUFFINS WITH A CHOCOLATE SWIRL

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Paleo Pumpkin Muffins with a Chocolate Swirl Top – a simple, one bowl recipe perfect for the perfect fall treat | gluten free + grain free + dairy free !

These paleo pumpkin muffins are a riff off of the pumpkin bread I shared with you last year. Since that recipe has gone over well I thought it was as good of an excuse as any to go back to play around with the recipe more.

PALEO PUMPKIN MUFFINS WITH A CHOCOLATE SWIRL RECIPE
Paleo Pumpkin Muffins with a Chocolate Swirl – a simple, one bowl recipe perfect for the perfect fall treat | gluten free + grain free + dairy free

INGREDIENTS

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup honey or maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup pumpkin puree
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin spice
  • 2 oz dairy free dark chocolate, chopped or in chips
  • 1 teaspoon coconut oil

INSTRUCTIONS

  1. Heat your oven to 350°F/180°C
  2. Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
  3. Add the coconut flour, baking powder, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
  4. Add the 1 teaspoon coconut oil and chocolate to a small, microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth.
  5. Grease or line your muffin tins. Spoon the batter evenly into the muffins tins. Using a teaspoon, drizzle some of the melted chocolate over the top of each muffin cup. Using a knife or a toothpick swirl the chocolate.
  6. Place in the oven and bake for 18-20 minutes, or until a knife going into the center comes out clean. Remove the muffins from the oven and let cool for about 10 minutes before flipping the tin over and removing the muffins.

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