These muffins are dense and extremely moist, with the perfect amount of seasonal pumpkin flavor. Adding the chocolate chips is optional, but highly recommended.
I made these twice: once with well-drained homemade pumpkin purée and once with organic canned pumpkin: there was little to no difference in taste/texture.
If you choose not to add the chocolate chips, you can drizzle a little extra maple syrup on top before serving, if you like.
Gluten-Free Pumpkin Chocolate Chip Muffins
adapted from this recipe at Elana's Pantry
makes 10-12 standard-size muffins
*3 cups blanched almond flour
*1/2 teaspoon fine sea salt
*1 teaspoon baking soda
*2 teaspoons ground cinnamon
*4 tablespoons melted organic butter, plus more for greasing the muffin pan (you could also use paper liners)
*2/3 cup pure maple syrup
*3 large eggs, preferably organic and free-range
*1 cup well packed homemade pumpkin purée (or canned organic pumpkin purée)
*1 cup semi-sweet, bittersweet or dark all-natural chocolate chips (I used Ghirardelli bittersweet/60%; I suggest Enjoy Life brand if you need the chocolate chips to be gluten-free)
1. Combine almond flour, salt, baking soda, and cinnamon in a large bowl.
2. In a blender or food processor, mix melted butter, maple syrup, eggs and pumpkin until very smooth.
3. Stir wet ingredients into the dry ingredients, then fold in the chocolate chips.
4. Grease muffin tins with additional melted butter.
5. Scoop batter into muffin tins. They probably won't rise too much, so you can fill the tins almost to the top.
6. Bake at 350° for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool before serving.