Looking for your favorite holiday recipe? These Pumpkin Chocolate Chip Muffins are just what you are looking for. They are simple to make, packed with healthful ingredients, and paleo and ketogenic diet friendly. Oh, plus they are nut free!
These Pumpkin Chocolate Chip Muffins use only a few ingredients, so you can throw them together in a snap! I also absolutely love that they turn green, see photo. This green color is due to the use of sunbutter. The chlorophyll in the sunflower seeds reacts with baking soda and gives us this bright color.
- 1 cup Organic Sunbutter
- 3 eggs
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1.5 T pumpkin pie spice
- 1 T raw apple cider vinegar
- 1 tsp baking soda
- pinch of salt
- Preheat oven to 350.
- Mix all ingredients together thoroughly
- Bake for 15-20 minutes, or until a toothpick comes out clean.
If you are making a loaf, fill around ½-3/4 of the way high.