PALEO CHOCOLATE CHUNK PUMPKIN MUFFINS + PUMPKIN FROSTING

PALEO CHOCOLATE CHIP PUMPKIN MUFFINS

Can’t stop won’t stop with the pumpkin recipes!!! Now that it’s October it feels like pumpkin season can TRULY begin (but ya’ll know I’ve been ready for weeks now).

I whipped these delicious paleo chocolate chunk pumpkin muffins (with pumpkin frosting!!!) before heading off to Portland to visit a gal pal and go to a concert and I’m soooo happy I did! They made for the perfect road trip treat and I got to share them with my friend!

PALEO CHOCOLATE CHIP PUMPKIN MUFFINS

They’re refined sugar free, dairy free, grain free and easily made Specific Carbohydrate Diet friendly simply by omitting the chocolate!

One of my favorite parts of the holiday season approaching is getting to make treats that people with food intolerances or gut health issues enjoy because I know all too well what it feels like to be “left out” of the festivities.

PALEO CHOCOLATE CHIP PUMPKIN MUFFINS
PALEO CHOCOLATE CHIP PUMPKIN MUFFINS

This time of year can be especially hard if you’re newly navigating a new restricted diet, new food intolerance or a new diagnosis. I hope with all of my recipes, and especially these paleo chocolate chunk pumpkin bread muffins, that I can make you feel a little more “normal” during this special time of year!

PALEO CHOCOLATE CHIP PUMPKIN MUFFINS
PALEO CHOCOLATE CHIP PUMPKIN MUFFINS

Paleo Pumpkin Apple Fall Balls

These little energy balls are truly all of fall’s best flavors wrapped into one! They’re the perfect, healthy snack or sweet treat!

Ingredients

  • MUFFINS:

    • 2 cups almond flour

    • 2 Tbsp coconut flour

    • 1 1/2 Tbsp cinnamon

    • 1/2 tsp nutmeg

    • 1/4 tsp ground ginger

    • 1/2 tsp baking soda

    • 1/8 tsp salt

    • 2 eggs

    • 1 cup pumpkin puree

    • 1/4 cup almond butter

    • 1/3 cup honey

    • 2 Tbsp melted coconut oil

    • 1 tsp pure vanilla extract

    • 1 bar dark chocolate (omit for SCD)

  • FROSTING:

    • 1/3 cup coconut butter

    • 3 Tbsp pumpkin puree

    • 1 Tbsp honey

Instructions

  1. Preheat your oven to 385 degrees Fahrenheit

  2. In a large bowl, combine the eggs, pumpkin puree, almond butter, honey, coconut oil and pure vanilla extract. Mix well.

  3. In a separate bowl, combine the almond flour, coconut flour, cinnamon, nutmeg, ground ginger and salt and mix well.

  4. Combine the wet and dry ingredients.

  5. Chop up your chocolate bar into chunks and add to the batter. Mix well.

  6. Pour batter into lined muffins tins.

  7. Bake for 25-30 minutes.

  8. While baking, melt your coconut butter and mix with the other frosting ingredients.

  9. Let cool and then spread frosting on your muffins and enjoy! Frosting is best enjoyed at room temperature (it hardens a bit in the fridge).

Enjoy!