Gluten-Free Pumpkin Chocolate Chip Muffins

Conveniently, many of Fall’s veggies + fruits help repair summer’s damage….damage caused by sun exposure (parched skin and hair anyone?) and heat. Pumpkin, the trendiest of Fall’s bounty, is so incredibly healing. It’s full of beta-carotene which converts to Vitamin A in our bodies. Vitamin A helps repair skin cells + aids in cell turnover, helping to bring fresh, healthy, vibrant skin to the surface, allowing us to slough off our summer skin. But that’s not all. Pumpkin seeds are one of the greatest plant-based sources of zinc, which helps prevent acne breakouts.

We hope you enjoy this delicious pumpkin muffin recipe, best served warm with a hot cup of tea!

Gluten-Free Pumpkin Chocolate Chip Muffins

serving size is one muffin, makes twelve servings

this recipe is gluten-free, dairy-free optional

Ingredients

1 ½ cups almond flour

½ cup protein powder

1 tsp baking soda

1 tsp coarsely ground sea salt

3 tsp pumpkin pie spice (or make your own!)

1 cup canned pumpkin

3 eggs

¼ cup avocado or walnut oil

¼ cup honey or maple syrup

1 cup cacao nibs or dark chocolate chips

Optional toppings:

• Pumpkin seeds

• Nuts such as walnuts or almonds

• Chia seeds
  

Method

Preheat oven to 350F

Mix all the dry ingredients in a large bowl.

In a small bowl beat eggs with a fork. Stir in oil, honey and pumpkin then pour into the flour mixture. Mix lightly with a large spoon.

Pour the batter into greased muffin tins and add toppings.

Bake for 23 minutes or until a toothpick comes out clean.

Enjoy!