Photo by Karen K. Will
Ingredients
- 1-1/4 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup pureed organic pumpkin
- 3 large organic eggs
- 1 tablespoon vanilla extract
- 1 teaspoon maple extract
- 2 tablespoons melted organic butter or coconut oil
- 1/3 cup pure maple syrup or agave nectar
- 3 tablespoons creamy peanut butter
- 1/3 cup bittersweet chocolate chips (60 percent cacao or higher)
Directions
- 1. Heat oven to 350 degrees Fahrenheit. Coat muffin tins with coconut oil (or use paper muffin cups).
- 2. Sift the dry ingredients (flours through salt) together in a large bowl.
- 3. Combine all the wet ingredients (pumpkin through peanut butter) in a small bowl and beat well. Add wet ingredients to the dry and mix well.
- 4. Stir in the chocolate chips.
- 5. Spoon batter evenly into tins. Place 1 chocolate chip atop each muffin.
- 6. Bake for 20 minutes on the middle rack, until a toothpick inserted near the center comes out clean.
