I woke up this morning craving something sweet and pumkin-y. (Surprise surprise.) All day I could not decide what to make with my lone can of pumpkin, and just now finally decided on a recipe. After searching around for something that sounded both healthy and delicious, I finally decided to check out the blog 'Real Sustenance,' one of my favorites spots on the web for allergy free recipies. Brittany's recipe did not disappoint.
Check out Brittany's recipe and blog;
Pumpkin Chocolate Chip Muffins.
I followed her recipe almost exactly, but changed the amount of sugar. Instead of using a 1/2 cup of palm sugar, I mixed brown sugar and unsweetened coconut to make up a 1/2 cup. The result turned out plenty sweet and chocolaty.
Any paleo-friendly pumpkin recipes I should try? Please share!
Pumpkin Chocolate Chip Muffins.
- 5 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup oil or melted butter (dairy or nondairy)
- 1/2 cup palm sugar (or other granulated sugar of choice)
- 1/2 cup coconut flour
- 1/2 cup tapioca starch (or arrowroot)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/3 cup of chocolate chips (dairy or nondairy)
- Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
- In a large mixing bowl, combine everything but the chocolate chips. Once the batter is combined and there are no lumps, mix in the chocolate chips.
- Fill the liners 3/4 of the way with batter and bake in the oven for 32-35 minutes until firm to the touch and lightly browned.
I followed her recipe almost exactly, but changed the amount of sugar. Instead of using a 1/2 cup of palm sugar, I mixed brown sugar and unsweetened coconut to make up a 1/2 cup. The result turned out plenty sweet and chocolaty.
Any paleo-friendly pumpkin recipes I should try? Please share!