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    Pumpkin Chocolate Chip Muffins

    October 25, 2018 By Meagan Fikes Leave a Comment

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!



    Click this button to skip straight to the recipe
    I've already made these muffins three times since I got the recipe finished and tested. Which was about a month ago but still, that's a lot. Which means they're good! This most recent time, I made them for friends and just kept thinking I forgot something. I looked at the recipe over and over and couldn't figure it out so I put them in the oven. It wasn't until the next day that I realized I didn't add the cinnamon or pumpkin pie spice. Who makes a pumpkin dessert without pumpkin pie spice?! I do apparently.

    I'm kidding. I know pumpkin can be paired with other spices. Or none at all in this case. They were actually great without it.

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    I've been making some without chocolate chips too. No, not for me, I'm not insane. They're for Allen since he can't have chocolate yet. They are perfect for introducing him to more solid foods. A little difficult for teaching self feeding though since they crumble when he picks them up. But he loves them.

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    Do you guys remember my recipe for banana nut muffins? That's what this recipe was based off of. I developed a banana allergy right around the time I made that recipe and since Lenny and I absolutely love those muffins, I had to find a replacement for the bananas. I think it was sometime last year that I tried pumpkin in it's place and added the cinnamon and pie spice. I kept the nuts so it would be similar to a banana nut muffin and it was amazing. It was only recently that I replaced the nuts with chocolate chips but either way is delicious. Maybe a half batch of each?

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    On to the important stuff. Remember how I said I couldn't figure out how to watch the season of Channel Zero I missed (Butcher's Block)? I found it on my DVR that I never look at! Technology is the best. Unfortunately(?), I'm not really into watching people eat other people so I didn't enjoy that season very much. It did make me want to watch the other seasons which were also on the DVR so I'm working my way through Candle Cove and I'm trying to decide whether or not to start NoEnd House again or watch the new season first. Am I even qualified to make such a big decision? Tell me, what should I do???

    I've actually been watching all these upstairs on my old TV. The one that was in my bedroom when I was a teenager. You know the kind - square, curved screen, covered in glares from every speck of light in the room, image cut off since TV shows are no longer formatted for them, weighs about ten thousand pounds... that kind of TV. Maybe I'm spoiled (and visually impaired) now days but that thing is so hard to see! No wonder my vision is so bad - too many years of straining to see the TV. Obviously.

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    Print
    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    Pumpkin Chocolate Chip Muffins

    • Author: Meagan Fikes
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 6 muffins 1x
    • Method: baking
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    Description

    Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free


    Ingredients

    • 1 C pumpkin puree
    • ¼ C coconut oil, melted
    • 2 eggs
    • ⅓ C maple syrup
    • 1 tsp gluten free vanilla extract
    • 2 C almond flour
    • 1 ½ tsp baking powder
    • ¼ tsp salt
    • 1 tsp cinnamon
    • ½ tsp pumpkin pie spice
    • 1 C dark chocolate chips

    Instructions

    1. Preheat oven to 350°F and line a 6 cup muffin tin with liners.
    2. Use a hand mixer or blender (see notes) to combine the pumpkin, coconut oil, eggs, maple syrup, and vanilla.
    3. In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and pumpkin pie spice. Sift this into the wet ingredients and slowly blend. Stir the chocolate chips in by hand.
    4. Evenly distribute the batter between the 6 muffin cups then bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

    Notes

    If you have a blender capable of handling batters like a Blendtec or Vitamix, use that for easily pouring the batter into the muffin cups and quick cleanup. I used my Blendtec for this recipe.

    Try swapping out the chocolate for ¾ C roughly chopped pecans or walnuts. So good!

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com

    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com
    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com
    Pumpkin Chocolate Chip Muffins | Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free | eatsomethingdelicious.com
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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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