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Pumpkin Chocolate Chip Walnut Muffins

Might have mentioned my two kitchen fails last week, but honestly I’m still sore from them. Ending up with something great makes the whole cooking process worth it, but when the end result stinks its like you just flushed hours of your life down the drain. I get why people stop trying. It’s mornings like these, and muffins like these, that set things right for me. 

I said I would make muffins for Rich to take to work, and I realized that I haven’t yet found a (lectin free) muffin that works for him but that I love – love enough to recommend to others. I made these before church and he ate one hot; I asked for a review and he said they were really good but to be fair, I think he has a lot less taste buds than I do. I waited for them to cool so I could get the full picture. We walked in from church and I was starving. I dug in and Rich goes, “they’re pretty good, right?” and I (with a full mouth) go “they’re freaking fantastic”. I limited myself to two but he definitely ate four and would have had more until I reminded him that they were his work snacks.

Pumpkin muffins are typically moist so an almond flour batter works perfectly (almond flour batters don’t stay crisp once baked). The sweetness level is just perfect and with the walnuts and chocolate, they feel substantial but still like a treat. These are the muffins I will keep making this fall – he is obsessed and so are the of us.

Pumpkin Chocolate Chip Walnut Muffins

Makes 24 muffins 

4 large eggs

1 (15 oz) can pumpkin puree

1/3 c. avocado oil

1/4 c. A2 milk (if lectin free), almond/coconut or regular milk

1/3 c. maple syrup

1/3 c. coconut sugar

1 tsp. vanilla

4 1/2 c. almond flour

1/4 c. ground flax seed

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground allspice

1 tsp. salt

1 c. walnuts, roughly chopped

1 c. bittersweet chocolate chips

  1. Preheat oven to 350 degrees. In medium bowl whisk eggs, pumpkin oil, milk, maple syrup. coconut sugar, and vanilla until smooth.
  2. In a larger mixing bowl whisk flour, flax. baking soda, spices, and salt until combined.
  3. Add wet to dries and fold until combined. Add walnuts and chocolate chips and fold to combine.
  4. Line 2 metal muffin pans with paper liners. Divide batter out between 24 holes. Bake for 22-25 minutes or until set. Cool on wire rack and store in fridge.