Commitment issues come in handy when choosing between chocolate and pumpkin.

When it doesn’t come in handy?

Trying to find a new home on six weeks notice… with two large fur babies, in a very “off season” time of year. SOS. 

I have came across a handful of options since the holiday weekend but still nothing that actually “fits.”

The 10 day countdown is on and the only thing keeping me sane is baking…

✔️PALEO

✔️Vegan Friendly

✔️Gluten Free

So they may not be able to find us a home, but who could turn down that combo?! 🤤

Print Recipe

Paleo Chocolate Pumpkin Muffins

Soft, moist and wholesome - these Paleo Pumpkin Muffins are filled with flavor, nutrient dense ingredients and provide a sweet tooth craving satisfying feeling!

Servings

Ingredients

• 2 cups almond flour
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1/4 cup Coconut Oil melted
• 1/4 cup Maple Syrup
• 2 large eggs
• 1/3 cup Pumpkin Puree
• 1/4 cup Cacao powder
• 1/4 cup Mini Chocolate Chips optional- not paleo

Servings Ingredients 2 cups almond flour 1/4 tsp Salt 1/2 tsp Baking Soda 1/4 cup Coconut Oil melted 1/4 cup Maple Syrup 2 large eggs 1/3 cup Pumpkin Puree 1/4 cup Cacao powder 1/4 cup Mini Chocolate Chips optional- not paleo

Instructions

1. Preheat oven to 350°F (180°C).
2. Line a cupcake pan with 12 paper liners; set aside.
3. In a large mixing bowl, whisk almond flour, cocoa powder, salt, and baking soda.
4. Add in coconut oil, maple syrup, eggs and pumpkin until well mixed.
5. Stir in the chocolate chips if desired (not paleo).
6. Spoon batter evenly into your paper liners.
7. Bake for 22-24 minutes or until the center is set.
8. Remove from the oven and let cool for 5-10 minutes before serving!