SuperAge Dessert: Pumpkin and Chocolate Chip Spiced Muffins

These delicious pumpkin muffins are a perfect treat for health-conscious families and holiday gatherings. Packed with nutritious ingredients like almond flour, pumpkin puree, and warming spices, these muffins offer a guilt-free indulgence that both kids and adults will love. They’re gluten-free, naturally sweetened with maple syrup, and contain a boost of protein from the almond flour and eggs. Whether you’re looking for a wholesome after-school snack or a crowd-pleasing dessert to cap off your next holiday dinner party, these muffins are sure to impress with their moist texture and rich flavor.

SuperAging Benefits

• Almond Flour: High in protein and vitamin E, low in carbs, and gluten-free
• Maple Syrup: Natural sweetener, rich in antioxidants and minerals
• Eggs: Excellent source of protein and essential nutrients
• Pumpkin Puree: High in fiber, vitamins A and C, and antioxidants
• Cinnamon and Nutmeg: Contain anti-inflammatory properties and may help regulate blood sugar
• Dark Chocolate Chips: Contain antioxidants and may improve heart health when consumed in moderation

Nutritional Information Per Muffin

• Calories: 245
• Protein: 7g
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 8g
• Fat: 19g*

*Mostly healthy fats from almond flour and coconut oil

Pumpkin Muffins Recipe

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp. baking powder
• ? tsp. baking soda
• ? tsp. salt
• 2 tsp. ground cinnamon
• ? tsp. ground nutmeg
• ? tsp. ground ginger
• 3 large eggs
• 1 cup pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp. vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, beat the eggs, then mix in pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the pumpkin muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.