Sometimes when I’m writing a new recipe, I just egg myself on. What can I do to make this dish even better? What can I add, what can I change? And these paleo pumpkin chocolate chip muffins with cream cheese frosting? Yeah, they’re the product of one of those internal one-upsmanship instances, mentally stirring in cups of rich chocolate chips, piping a slightly tart but sweet frosting atop the orange domes. They started out as pumpkin muffins, but no that’s not good enough. No, I instantly thought back to the time when Leo was only a few days old and the sweetest friend of mine left a batch of pumpkin chocolate chip muffins wrapped in foil outside my door. She didn’t knock, just texted me later that she’d left a treat for late-night nursing sessions. I’m pretty sure they were objectively fantastic muffins, but in that moment, in that part of my life, they’d have tasted amazing even if they were burnt or underbaked or entirely chalky. So paleo pumpkin chocolate chip muffins: check. What’s the only thing that could make paleo pumpkin chocolate chip muffins better? Three words for you: Cream ? Cheese ? Frosting ? Duh. What resulted was a muffin that made my assistant literally groan and ask why I was making regular cupcakes and are you seriously giving up paleo Cheryl gah. In other words? They really don’t taste healthy. No, these paleo pumpkin chocolate chip muffins with cream cheese frosting are moist and tender, dotted with the perfect amount of creamy dairy-free chocolate chips, topped with maple-sweetened cream cheese frosting that’s totally paleo and not made with any weird ingredients. And they passed my toughest taste tester of all with flying colors: Leo devoured one and begged for another. This kid won’t eat something if it’s not sweet enough or the crumb is weird or it’s just not all that good. He’s light on the eating anyway, so when he inhales something I’ve made? That’s when I know it’s seriously good. On top of that, they come together quickly and easily, so you should pretty much make them tonight, I think… A couple things to keep in mind: the frosting should be chilled to work. If it’s not, it’ll be difficult to frost the muffins, so don’t save whipping it together for the last minute. I also highly recommend parchment paper cups: these muffins stuck a bit on the bottom when I tested them with regular paper liners, but the parchment liners literally fell off the muffins on their own. They’re super cheap and easy to find, so pick up a box! Oh, and hey, if you’re into pumpkin and chocolate, you’ve gotpaleo pumpkin churros with dark chocolate sauce to try my . What are you excited to make this fall?
More Pumpkin Recipes to Try
Pumpkin Muffins with a Spiced Crumb Topping No Bake Pumpkin Cheesecake Homemade Pumpkin Spice Creamer Recipe Easy Keto Pumpkin Pie Gluten Free Pumpkin Bread Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron) Air Fryer Pumpkin Seeds Paleo Pumpkin Bread with “Cream Cheese Swirl” (Gluten Free, Dairy Free) Homemade Pumpkin Pie Spice Paleo Pumpkin Pie
