Gluten-Free, Grain-Free Chocolate-Drizzled Pumpkin Muffins ~ A Recipe

Muffins are my favorite go-to for this time of year.  It's cold enough to bake, they're quick to make, they are a yummy breakfast and are also great for snacks and with lunches, and they freeze well.  Since we make a double batch of them each week, I need to change up the ingredients a bit so they don't all end up being almost identical.  Adding a little chocolate drizzle definitely makes them feel like a special treat.  If you'd prefer to opt out of the drizzle, no big dizzle.  They're still the bomb-schnizzle.  Yo.

Grain-Free, Chocolate-Drizzled Pumpkin Muffins

Prep time: 10 min, bake time: 20 min, makes 2 dozen muffins

For the batter:

• 1 cup milk (dairy or coconut)
• 1 cup puréed pumpkin (here's how to make your own)
• 2/3 cup honey or maple syrup
• 1/4 cup coconut oil
• 7 eggs
• 2 teaspoons vanilla extract
• 3/4 cup blanched almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves

For the drizzle:

• 1/2 cup chocolate chips
• 2 teaspoons coconut oil

1. Preheat oven to 350º.  Grease or line 18 muffin tins.  Put all batter ingredients in blender and blend on high for 45-60 seconds.  You might need to use the agitator to make sure everything mixes well.  Pour batter into muffin tins about 2/3 the way up.  Bake for 18-20 minutes or until not jiggly. 
2. As the muffins cool, mix chocolate chips and coconut oil in a saucepan over medium heat until melted.  Use a spoon to drizzle chocolate over warm muffins.  Enjoy!

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I'm sharing this at Monday Mania, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday.