Paleo Pumpkin Chocolate Chip Muffins

These muffins are delicious!  I just want to remind everyone that even though these are paleo, they are still a treat and should not be eaten on a regular basis (depending on your goals).  Also, these are not whole30 approved.  Enough of that, here are the recipes.  Their are two variations for you to play with.  Thanks Elizabeth!  Elizabeth is one tuff CrossFitter as well as one amazing baker!

*Note:  Eating these muffins may or may not make you look like the picture above.

1. Paleo Pumpkin Chocolate Chip Muffins

Ingredients:
3 eggs separated
5 Tablespoons Maple Syrup
4 Tablespoons Ghee, melted
1 Cup pure pumpkin puree
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda

Pinch salt
2 teaspoons Pumpkin Pie Spice

2 Cups almond flour
½-1 Cup dark chocolate pieces

Directions:
Preheat oven to 350 degrees. Grease a muffin tin or use paper baking cups.
Cream the egg yolks and maple syrup in a large bowl.

Add the ghee, pumpkin, vanilla, baking powder, baking soda, salt, pumpkin pie spice, and almond flour until well combined. Stir in chocolate pieces.
In a separate bowl beat the egg whites until fluffy and stiff white peaks form.
Fold egg whites into the pumpkin mixture carefully pulling it away from the sides before gradually folding the rest of the egg whites into the mixture.
Spoon the mix into each cup and bake for about 40 mins or until a toothpick comes out clean.

2. Paleo Pumpkin Chocolate Chip Muffins

Ingredients

1/2 cup coconut flour

2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp salt

1/2 cup pumpkin puree

6 eggs, beaten

4 Tbps coconut oil, melted

1/3 cup pure maple syrup or honey

1 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 400.  Grease muffin papers, as they will stick if not greased.

Stir together all ingredients except chocolate, and whisk until smooth.  Fold in chocolate chips.  Spoon into muffin tin.

Bake for 18 to 20 minutes, or until light golden brown on top, and tooth pick comes out clean. Store in the fridge.

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