These almond flour pumpkin muffins are light, fluffy, and have a tender crumb! Made in just one bowl, they are perfect for a paleo and gluten free diet!
Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
In a small bowl, mix the dry ingredients together and set them aside. In a large mixing bowl, whisk together the pumpkin, eggs, and almond butter until smooth. Gently add the dry ingredients and mix until combined. Fold through the chocolate chips.
Using an ice cream scoop, scoop the batter into the muffin liners and bake the muffins for 15-20 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Notes
* Or any smooth and creamy nut or seed butter. TO STORE: Muffins will keep at room temperature for up to 3 days in an airtight container. If you'd like them to keep longer, store them in the refrigerator, covered, and they will keep well for up to 1 week.TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.