last week i spent a few days out in palm springs with some talented ladies, an inspiring and fun weekend! i know that the sound of palm spring and pumpkin muffins don’t really go together, but i’ve been craving pumpkin anything for a while. to feed my pumpkin craving and to fuel my friend lindsay on the drive to palm springs, i made these pumpkin muffins. really happy with how they turned out and hope they satisfy your pumpkin cravings too!
if you prefer you can leave off the chocolate chips and pecans – i love the added texture and flavor!
PUMPKIN MUFFINS WITH CHOCOLATE CHIPS print this recipe!
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INGREDIENTS
1 1/2 cups of almond flour 3 tablespoons of honey 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons pumpkin pie spice 1/2 can of pumpkin 1 teaspoon of vanilla 3 eggs 3 tablespoons of almond butter 3 tablespoons of coconut oil, melted 1/2 cup of chocolate chips 1/2 cup of pecans for topping |
PREPARATION
1. combine all the dry ingredients together in a medium-sized bowl
2. in another bowl, mix all the wet ingredients together
3. combine both wet and dry ingredients together until well combined, then fold in chocolate chips
4. fill cupcake liners almost full (these do not rise as much as regular muffins so you can fill them close to the top!) top with pecans
bake at 350º for 25 to 35 minutes or until toothpick comes out clean. allow to cool and enjoy! |
PHOTOS BY JENNIFER CHONG
