Chocolate Chip Pumpkin Muffins (Paleo Style:)

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These muffins are absolutely divine. πŸ™‚ Yummy, moist, and full of chocolate, this delicious recipe is not only easy to whip up, but they are full of nutritious ingredients! I originally found these muffins from Juli over at PaleoOMG, and then I tweaked it slightly. I am giving you the recipe with my modifications, but feel free to head on over to the PaloOMG blog to check out the original recipe. πŸ™‚

Ingredients:
1/3 cup organic pumpkin puree
1/3 cup maple syrup (Grade B preferred)
1/4 cup melted coconut oil or grass-fed butter if dairy is tolerated
3 eggs, whisked
1 teaspoon vanilla extract
*ΒΌ cup coconut flour
1 teaspoon cinnamon
pinch of ground cloves
Β½ teaspoon baking soda
Β½ teaspoon baking powder
pinch of salt
1/3 cup Enjoy Life Mini Chocolate Chips

Directions:
Preheat the oven to 350. In a medium sized bowl, mix together the wet ingredients: pumpkin, maple syrup, coconut oil, eggs, and vanilla. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix together well. Add the chocolate chips and fold in with a spatula. Fill 8 muffin tins 2/3 of the way full, and bake in the oven for 30-35 minutes. Watch to see that the muffins are not getting too dark on the tops. If this begins to happen, just simply cover the muffins loosely with foil for the remainder of the baking time. πŸ™‚ When done, remove the muffins and cool completely. Enjoy with a glass of homemade coconut milk! πŸ™‚

*Note about coconut flour: Coconut flour can be tricky at times. Sometimes your batter will look more wet than other times. That is okay! Do not add more coconut flour to your recipe. This will change the texture of the final product.

*Disclosure: This page contains affiliate links.

Pumpkin Delights

In the spirit of the fall season, I can’t help but share some of my favorites with you. πŸ™‚ This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!

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Ingredients:
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)

Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. πŸ™‚

Gooey Goodness Brownies with Avocado Mousse Frosting

If you want a bite of chocolate goodness, keep reading. This recipe is worth every bite. Not only is it tasty, but it is filled with nutrient dense ingredients and healthy fats as well. Plus, they are egg-free, gluten-free, and dairy free. I think I found a winner recipe for my son’s birthday cake, and I am so excited!! Enjoy the gooey treat (and don’t feel one bit guilty!).

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Ingredients for the Brownies:

4 tablespoons Enjoy Life Chocolate Chips
ΒΌ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
Β½ cup pure maple syrup
Β½ cup organic pumpkin puree
1 1/2 teaspoons vanilla extract
ΒΌ teaspoon sea salt
ΒΌ teaspoon baking soda
4 tablespoons cacao powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 cup Enjoy Life Chips to fold in (optional)

Instructions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, pumpkin, vanilla, salt, and baking soda. Beat until combined.
In a separate bowl, stir together the coconut flour, cacao powder, and arrowroot. Pour the dry ingredients into the wet and mix with a spatula until just combined. Fold in additional chocolate chips if desired.
Place in a greased 8×8 pan, and spread out evenly. Bake for 22 minutes or until toothpick inserted comes out clean (Don’t worry about under-baking a little! πŸ™‚ Cool completely. While cooling, prepare the mousse frosting. πŸ™‚

For the mousse frosting, just follow ** this recipe. Frost with half of the mousse, and save the rest just for eating! πŸ™‚

These brownies are great cold or warm! πŸ™‚

Another great option is to sprinkle the brownies with a little coconut butter. πŸ™‚

**Please note that I have changed which coconut milk I use since posting the mousse recipe. I now use Natural Value instead of Native Forest. πŸ™‚

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