Two Recipes for Paleo Pumpkin Chocolate Chip Muffins

 

1. Paleo Pumpkin Chocolate Chip Muffins

3 eggs separated
5 Tablespoons Maple Syrup
4 Tablespoons Ghee, melted
1 Cup pure pumpkin puree
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
2 teaspoons Pumpkin Pie Spice
2 cups almond flour
½-1 cup dark chocolate pieces

Preheat oven to 350º. Grease a muffin tin or use paper baking cups.

Cream the egg yolks and maple syrup in a large bowl. Add the ghee, pumpkin, vanilla, baking powder, baking soda, salt, pumpkin pie spice, and almond flour until well combined. Stir in chocolate pieces.

In a separate bowl beat the egg whites until fluffy and stiff white peaks form. Fold egg whites into the pumpkin mixture carefully pulling it away from the sides before gradually folding the rest of the egg whites into the mixture.

Spoon the mix into each cup and bake for about 40 mins or until a toothpick comes out clean.

2. Paleo Pumpkin Chocolate Chip Muffins

1/2 cup coconut flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup pumpkin puree
6 eggs, beaten
4 Tbps coconut oil, melted
1/3 cup pure maple syrup or honey
1 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 400º.  Grease muffin papers, as they will stick if not greased.

Stir together all ingredients except chocolate, and whisk until smooth.  Fold in chocolate chips.  Spoon into muffin tin.

Bake for 18 to 20 minutes, or until light golden brown on top, and tooth pick comes out clean. Store in the fridge.