Paleo Pumpkin Chocolate Muffins

I have to admit, I’m not much of a Pinterester, but whenever I find myself on there I always seem to find a recipe I have to try right now!  I was pleasantly surprised as the simplicity of the ingredients of this recipe and whipped up a batch right away.

Ingredients:

• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 cup (85 grams) honey or maple syrup
• 1/2 cup melted coconut oil
• 1 cup (225 grams) pumpkin puree
• 1/2 cup (56 grams) coconut flour
• 1 teaspoon baking powder
• 1 tablespoon pumpkin spice
• 2 oz dairy free dark chocolate (chopped or in chips)
• 1 teaspoon coconut oil

Directions:

1. Heat your oven to 350°F/180°C
2. Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
3. Add the coconut flour, baking powder, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
4. Add the 1 teaspoon coconut oil and chocolate to a small, microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth.
5. Grease or line your muffin tins. Spoon the batter evenly into the muffins tins. Using a teaspoon, drizzle some of the melted chocolate over the top of each muffin cup. Using a knife or a toothpick swirl the chocolate.
6. Place in the oven and bake for 18-20 minutes, or until a knife going into the center comes out clean. Remove the muffins from the oven and let cool for about 10 minutes before flipping the tin over and removing the muffins.

I added a sprinkling of salted pumpkin seeds to the top of the muffins before baking.  This added a nice crunch and salty sweet flavor to the muffins!

Recipe credit to: http://www.asaucykitchen.com/paleo-pumpkin-muffins-with-a-chocolate-swirl/