Pumpkin Chocolate Chip Muffins Recipe with Warm Spices

Preheat the oven to 350°F (175°C). In a large bowl, whisk the pasture-raised egg. Add the almond milk, pumpkin, applesauce, mashed banana, cashew butter, maple syrup, and vanilla; whisk until smooth.

In a separate bowl, combine the spelt flour, baking powder, coconut flour, cinnamon, nutmeg, pumpkin pie spice, and sea salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined and no dry streaks remain.

Prepare a muffin tin by spraying with coconut oil or lining with paper cups. Divide the batter among 12 cups, filling each about three-quarters full. Press a few chunks of chopped dark chocolate into the top of each muffin; chopped walnuts can be added if desired.

Bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes, then transfer to a wire rack to cool for another 10–15 minutes before serving.