Paleo Pumpkin Muffins
Ingredients:
1 cup 100% pure pumpkin puree
¼ cup melted coconut oil
¼ cup + 2 tablespoons pure maple syrup
¼ cup + 2 tablespoons coconut sugar
1 egg, or flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract
Dry ingredients:
2 cups gluten free oat flour – if using homemade oat flour, make sure it’s finely ground (not coarse)*
½ cup almond meal
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon salt
Add-in Ingredients:
¾ to 1 cup vegan chocolate chips (or low sugar content)
Directions:
Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, spice and salt. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick. Fold in chocolate chips.
Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top—the batter will bake up very close to how it looks raw. To make large, domed tops, spread batter between 9 muffin cups.
Bake for 18-25 minutes (on the longer end for larger, fewer muffins). Mine took 22 minutes.
Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!