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thehungryhungryhiker

Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 tbsp salted butter room temperature, I use Kerrygold
  • 3 eggs large, whisked
  • 2 tsp pure vanilla extract
  • ½ cup pumpkin puree not pie filling
  • ¼ cup pure maple syrup
  • 2 cups almond flour
  • 1 cup arrowroot flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • pinch sea salt
  • ¾ cup mini chocolate chips I use Enjoy Life
  • maple sugar for sprinkling, optional

Equipment

  • electric hand mixer

Method
 

  1. Preheat oven to 350° F.
  2. Line a muffin tin with 12 parchment paper or silicone muffin liners and set aside.
  3. Add the butter, whisked eggs, vanilla extract, pumpkin puree, and maple syrup to a large bowl. Beat on medium high for one minute until combined completely. Add the almond flour, arrowroot flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt to the bowl and beat on low until just combined. Use a large spoon to fold in the chocolate chips.
  4. Distribute the muffin mixture into the muffin tin (I find an ice cream scoop works best for this). The cups should be nearly full. Smooth out the tops with the back of a spoon and sprinkle some maple sugar on the tops of each muffin if desired.
  5. Bake at 350° F for 25 minutes, or until a toothpick inserted in the center comes out dry (melted chocolate is okay!). Let cool and enjoy! Store leftovers covered in the refrigerator for up to five days. Enjoy leftover muffins at room temperature or slightly warmed for best taste.