Warm Pumpkin Pie Chocolate Chip Muffins, a hot drink, and a good book.  Sounds like a perfect combination for a cold, rainy fall day.

Since we are all about preparing for Halloween in our house, I thought that I’d create some pumpkin muffins to add to my girls’ lunches this week (And for me to snack on too!). The great thing about these muffins is that from start to finish, they only take 30 minutes.  Of which, 20-23 minutes is of cooking time.  So they really don’t take much time or effort at all.   I’m all about simplifying quality food, you really can’t go wrong with quality ingredients.  These Pumpkin Pie Chocolate Chip Muffins are delicious, simple and quick to make.

I’m all about simplifying quality food and you can’t really go wrong with quality ingredients.  These Pumpkin Pie Chocolate Chip Muffins are delicious, simple and quick to make.  I bet your whole family will love them.

I love using tigernut flour as an alternative to almond flour or oats (keeping things grain-free for my Rheumatoid Arthritis).  If you haven’t tried it, I really recommend you do.  You can read more about the health benefits of tigernut flour in my Paleo Chocolate Chip Cookies recipe.

Tigernut flour can be a challenge to find.  There are only two stores in my city that carry it so I usually order it online.  Here is a link if you are interested in purchasing it. 

Pumpkin seed butter has a really nice taste and is a great alternative to almond butter.   It’s nut-free, so these Pumpkin Pie Chocolate Chip Muffins are good to pack for school lunches.  We also use it regularly due to a nut allergy in our household.  You can swap in almond or cashew butter if you prefer.

Add these Pumpkin Pie Chocolate Chip Muffins to your next meal plan or pick up the ingredients the next time you are at the store.

Pumpkin Pie Chocolate Chip Muffins

Ingredients

1/4 cup pumpkin seed butter or almond butter

3/4 cup canned pumpkin

1 large egg

6 tablespoon raw honey

1/2 cup tigernut flour

2 tablespoon cassava flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamon

1/4 teaspoon  of allspice

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4-1/2 cup mini chocolate chips, plus more for sprinkling

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Line a muffin tin with parchment paper liners.
3. In a food processor add the sunflower butter, pumpkin, egg honey, tigernut flour, cassava flour, cinnamon, nutmeg, allspice, vanilla and baking soda.
4. Mix all the ingredients together until well combined.
5. Remove the blade and stir in chocolate chips.
6. Pour batter into muffin cups, filling them around half way.
7. Bake for 20-25 minutes, depending on your oven.  The gluten-free pumpkin spice muffins are ready when you insert a toothpick into the centre of a muffin and it comes out clean.
8. Allow muffins to cool and set for 10 minutes.
9. Enjoy!