Name: Asher's Gluten-Free Pumpkin Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3 large eggs; ¾ cup unsweetened almond butter; ½ cup grade B maple syrup; ½ cup pumpkin puree (canned, or if using homemade- well drained); 3 tablespoons softened palm shortening or ghee; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 3 tablespoons coconut flour; 3 tablespoons arrowroot; 1 tablespoons cinnamon; 3/4 teaspoon ground nutmeg; 2 teaspoons grain-free baking powder; ½ teaspoon fresh lemon zest; ½ teaspoon ground ginger; ¼ teaspoon sea salt; ½ cup paleo chocolate chips

Asher’s Gluten-Free Pumpkin Muffins

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★★★★★

5 from 3 reviews

Author: Danielle
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 minutes
Yield: 12 servings 1x
Category: Snack
Cuisine: American

Ingredients

Scale

3 large eggs
¾ cup unsweetened almond butter
½ cup grade B maple syrup
½ cup pumpkin puree (canned, or if using homemade- well drained)
3 tablespoons softened palm shortening or ghee
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons coconut flour
3 tablespoons arrowroot
1 tablespoons cinnamon
3/4 teaspoon ground nutmeg
2 teaspoons grain-free baking powder
½ teaspoon fresh lemon zest
½ teaspoon ground ginger
¼ teaspoon sea salt
½ cup paleo chocolate chips

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Instructions

Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
Add the arrowroot powder, coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
Store in the freezer for 6 months, or in an airtight container in the refrigerator for 2 weeks.

Keywords: Danielle Walker, against all grain, paleo, breakfast, snack, pumpkin, kid-friendly, gluten-free

Find it online: https://daniellewalker.com/ashers-gluten-free-pumpkin-muffins/