My all-time favorite thing to bake is muffins. Chocolate, cranberry, blueberry, banana nut–I love them all. There is just something comforting about a warm muffin in the mornings. Plus, they make a great snack, and an after-dinner dessert as well! Since it is the time of year when pumpkins are all around I thought I would whip up some pumpkin muffins as a nice autumn treat for the family.
I decided I wanted to toss out my old formula for baking muffins. We’ve been doing a lot less cheating on our whole foods lately, and I didn’t want to mess that up. This meant skipping on the sugar, switching out flours, and exchanging chocolate chips for cacao nibs. The final result was a pleasant combination of wholesome pumpkiny-goodness and the deep relaxing essence of chocolate. With this new approach to baking I certainly didn’t feel so guilty taking the first bite–and the second!
Ingredients
- 1/2 cup raw butter
- 1/2 cup honey or agave nectar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup puréed pumpkin
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp pumpkin-pie spice
- 1/2 tsp freshly grated ginger
- 1/2 tsp baking soda
- 2 cups unsweetened cacao nibs
Instructions
- Preheat oven to 400°F.
- Cream butter and honey until smooth. Whisk in egg, vanilla, and pumpkin purée.
- In a large mixing bowl, sift together, flour, pumpkin pie spice, ginger, and baking soda.
- Add pumpkin mixture to flour mixture and stir until well combined.
- Fill lined and prepared muffin molds 2/3 full and bake for 20-25 minutes. Enjoy!
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