Happy Fall Y’all! It’s officially here, and I have a new Pumpkin Spice Muffin recipe for you with Chocolate Chips and Raisins that is grain free and Toddler Approved! My Grandson, Theodore, was here yesterday when I was testing them, and he LOVES them! Look at the pictures of him enjoying one below! 🙂 These muffins are sweetened with maple syrup, have healthy olive oil in them, pumpkin, raisins, spices, and my favorite allergen free dark chocolate chips!

Here is my little grandson who is 13 months old eating one. He was saying “Mmmmmm!” as he ate it!

Yup, he totally loved them!

Healthy muffins are great to have on hand, so I like that this recipe makes a larger batch. You can also freeze half of them.

Pumpkin Spice Muffins with Chocolate Chips and Raisins (Toddler Approved!)

Preheat your oven to 350º degrees F. Lay out two muffin pans with muffin wrappers. I like these unbleached natural baking cups. They never stick and there are no dyes in them. This recipe makes 17 muffins.

Ingredients For The Batter:

6 Pastured Eggs

1 Can of Pumpkin (I use this organic brand)

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Pure Maple Syrup

1/2 Cup of Raisins

1/2 Cup of Dark Chocolate Chips (I use this allergen free brand that is delicious!)

1 Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Ground Cloves

a pinch of Nutmeg or Mace

Ingredients for the Topping:

1/3 Cup of Raisins

1/3 Cup of Dark Chocolate Chips

Directions:

In a large mixing bowl, add the eggs, pumpkin, olive oil, maple syrup, vanilla and lemon juice. Beat with a hand held electric mixer until combined. Add the coconut flour, salt, spices and baking soda, and blend for two minutes. Fold in 1/2 cup of raisins and 1/2 cup of dark chocolate chips.

Scoop the batter with a muffin scoop into your prepared muffin pan. In a small bowl, mix together the raisins and chocolate chips. Then, sprinkle evenly on top of the muffins. tap very gently into the batter.

Bake in your preheated oven for 25 minutes, or until the tops spring bake when touched.

Remove from the oven, and cool for five minutes, then remove from the muffin tins and cool completely on a wire rack.

Enjoy these delicious pumpkin spice treats, and share them with those you love! 🙂

Sam