This week I was remaking my favorite banana bread donut recipe when it dawned on me, ‘What would this recipe taste like with pumpkin?!’ And just like that, I was making the same recipe but pumpkin puree in place of the bananas! And because my donut tray was occupied by the banana bread donuts, I decided my pumpkin batter would be used to make muffins!
What You Will Need:
1.5 C Almond Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
1 tsp baking soda
1 tsp vanilla
Dash of Salt
CINNAMON (I go generous here)
What You Will Do:
In a small bowl, combine almond flour, baking soda, salt and cinnamon (don’t be afraid to be generous with the cinnamon).
In a large bowl, combine pumpkin, eggs, vanilla, and maple syrup.
Pour your dry ingredients into the bowl of wet ingredients and stir until smooth.
Add some chocolate into the batter, and sprinkle the rest on top! The amount of chocolate is up to you!
Bake at 350 F for 25 minutes. LET COOL!! These blondies are VERYYY moist! They have to fully cool before you cut them and eat. I know… the wait is a killer!!
Place muffin cups in a muffin pan, and add batter to the cups. Top with 2-3 paleo chocolate chips.
Cook at 350 for 18 minutes.
This recipe should make about 9-10 muffins! I also tried this recipe WITHOUT the maple syrup (I was doing a sugar-free week). The taste? So healthy and pure. But my sweet tooth was super happy to have the two bites of chocolate on top. If you’re looking for a sweeter muffin, more than just the two chips on top, definitely stick with the 1/4 Cup of added maple!
To turn this recipe into pumpkin bread, I used 1 Cup Pumpkin instead of 3/4 Cup, and I cooked at 350 for 40 minutes!