Today is an exciting day–it’s the first time I’ve ever had a guest author here on my site. Lauren Lester, one of my very favorite paleo bloggers, created this recipe for paleo chocolate pumpkin muffins. Read a little more about Lauren at the bottom of this post, and check out her blog Wicked Spatula for more delectable paleo recipes and gorgeous photographs! Take it away, Lauren…
I’m so excited to be guest posting today on A Calculated Whisk! I’ve been a fan of Becky’s recipes for a while so when we started chatting about swapping guest posts I was thrilled. I’ve got a great fall recipe for you today and if you’d like to check out Becky’s Chicken Apple Sausage that she’s sharing on my site Wicked Spatula you can head on over there as well!
Alright, is there anything better than a warm muffin early in the morning? I personally don’t think so, especially when they’re filled with dark chocolate. These Paleo Chocolate Chip Pumpkin Muffins take one step further into fall heaven with the addition of pumpkin and pumpkin pie spice. Before going Paleo last year muffins were a breakfast staple. I would pick up a few mixes for the week and with only 30 minutes of effort I’d have breakfast ready for the entire week. We all know Paleo baking baking isn’t that simple though. Usually there are precise measurements, speciality ingredients, and one too many bowls if you were to ask my husband. So when I set out to make a perfect chocolate chip pumpkin muffin I knew I wanted it to be easy. This recipe is just that. You can find all of the ingredients in just about any grocery store and you only need two bowls…Or if you’re a rebel like me you can skip the classic method of mixing your wet and dry ingredients separately and just pour it into one big bowl. I promise you won’t be able to tell a difference.
The gooey chocolate goes great with the pumpkin. Plus these muffins aren’t dry at all! Too often Paleo baked goods are crumbly and dry but using the pumpkin puree really keeps things moist. I also added a sprinkle of cacao nibs to the top for an added crunch. They were the perfect little addition. I can already tell that these will be a staple in my house this fall!
- 1 cup almond flour
- ¼ cup arrowroot starch
- 1.5 tablespoons cocoa powder
- 1.5 teaspoons baking powder
- ¼ - ½ teaspoon pumpkin pie spice
- Pinch of salt
- 3 eggs
- ¼ cup pumpkin puree
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- Cacao nibs for topping (optional)
- Preheat the oven to 425°. Place 8 muffin liners in a muffin pan.
- Combine all dry ingredients (except for chocolate chips) in a medium bowl. In a smaller bowl whisk together the remaining wet ingredients. Gently fold the egg mixture into the dry ingredients until smooth. Stir in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle with cacao nibs. Bake at 425° for 5 minutes. Reduce the heat to 375° and continue to bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Remove from pan and let cool on a wire rack to prevent moisture from gathering in the muffins.
Lauren Lester is the author and food photographer behind Wicked Spatula, a food blog where she shares easy all natural recipes as well as healthy living tips. After finding out about a gluten and dairy allergy in October of 2014 she and her husband Alex switched their diet to the Paleo lifestyle and haven’t looked back. Lauren truly believes that food is the greatest medicine of all. You can connect with Lauren on Facebook, Instagram, Pinterest, and Twitter.