Pumpkin Chocolate Chip Muffins-Grain Free

I, like most of you, love the fall. The colors makes everything look stunning, the food is supremely comforting,  I get to break out all of my comfy knit sweaters and hoodies that have been gathering dust all summer long, sipping on a steamy beverage in the crisp fall air feels like heaven , and the sound of a crackling fire is extremely soothing. This time of year also includes my all time favorite holiday-Halloween! I just love this season! I have been trying to hold out on the pumpkin flavored goodies as long as possible as to not start the season too early but on Sunday as Chris and I drove through the canyon that was plastered in orange, red and yellow I realized, it is time.

So, yesterday I tried out a new recipe; grain free Pumpkin Chocolate Chip Muffins. I found this recipe on The Ancestral Body Blog  and just so happened to have all of the ingredients on hand. This recipe was so easy and I whipped up a batch in less than 15 minutes, (not including the baking time). Boy, we were not disappointed and I don't think you will be either! I tend to have a pallet for healthier versions of food but my husband on the other hand loves his refined sugars and grains but to my surprise when I got home from work without me even asking if he had tried one he said, "those cupcakes are delicious!" Even after I told him they were a much healthier version then what he is used to he gobbled them up. The key to eating healthier is finding good recipes. As long as you have an arsenal of great recipes your family won't even know that you are feeding them REAL food! I hope y'all enjoy these as much as we did.

Grain Free-Pumpkin Chocolate Chip Muffins

Yield: 1 dozen

Ingredients:

4  organic eggs 
2 TBS organic maple syrup 
3 TBS organic coconut oil melted
3/4 cup of pumpkin puree (canned pumpkin is just fine, BPA free if possible)
1/3 cup almond meal (AKA almond flour)
1/4 cup of organic coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
1/3 cup chocolate chips (dark chocolate chips or cacao nibs would make these even more guilt free)
1 tsp organic cinnamon
1/4 tsp organic ginger
1/8 tsp organic  nutmeg
1/8 tsp organic all-spice
(or... in place of all spices use 2 tsp pumpkin pie spice)

Directions:

Pre-heat oven 350 degrees F
Grease muffin tray with coconut oil or line with paper liners

1- Whisk wet ingredients together in a large mixing bowl
2- In a separate bowl mix dry ingredients together, add to wet ingredients combining
3- Fold in chocolate chips
4- bake for 20-25 minutes
5- Cool completely. Enjoy with a pat of organic butter or ghee on top!