Paleo Pumpkin Spice Latte Muffins with Chocolate Chips
 
Prep time
Cook time
Total time
 
Dana:
Serves: 12 muffins
Ingredients
  • 1 cup Cashew flour (1 cup cashews, processed into a flour)
  • ¼ cup coconut flour (OR Bob’s red mill 1-for-1 gluten free baking flour)
  • 2 scoops Vital Proteins gingerbread collagen coffee creamer
  • ¾ cup pumpkin purée
  • 3 eggs, whisked
  • 2 Tbsp melted coconut oil, ghee or a combination of both
  • ¼ c maple syrup
  • 1 ½ Tbsp coconut sugar
  • 1-2 Tbsp decaf coffee or coffee substitute (2 Tbsp if you want a stronger taste)
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp sea salt
  • ½ cup dark chocolate chips
  • Optional, for topping: coconut whipped cream or dairy-free icing
Directions
  1. Preheat the oven to 350 F. Line a muffin tin with baking cups.
  2. Mix the dry ingredients in a small bowl - the cashew flour, coconut flour, Vital Proteins Collagen Coffee Creamer, coffee, pumpkin spice, baking soda, and sea salt.
  3. Combine the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
  4. Gently fold in the dry ingredients with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to overmix
  5. Bake for 18-20 minutes, until a knife inserted in the center comes out clean. Allow the muffins to cool for a few minutes before removing them from the pan.
  6. If desired, serve with some coconut whipped cream or icing on top for dessert!
Notes
The first time I made these, I ran out of coconut flour so I substituted a 1-for-1 gluten-free flour blend and it worked just as well!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-spice-latte-muffins-with-chocolate-chips/