Fall Chocolate Carrot Pumpkin Gingerbread Muffin

You know you're ready for fall when you pull out the Halloween decorations. Well, I am officialy 'there'. I made these yummy fall muffins for my kids yesterday. This recipe is adapted from Diane SanFilipo's Practical Paleo Cookbook which you need to own!

Fall Chocolate Pumpkin Carrot Gingerbread Muffins

6 eggs

1/2 cup butter or coconut oil

1 tsp vanilla extract

1/2 cup blackstrap molasses, agave*

1/4 cup maple syrup* (not wanting the sugar of molasses & maple syrup, I used 1/4 cup coconut oil, water, stevia & maple extract to taste here)

1/2 cup coconut flour** (wanting some chocolate flavor I mixed in chocolate protein powder here)

1/2 tsp sea salt

1/4 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

3 cups carrots, shredded

1/2 cup raisins*** (optional. Not wanting the sugar, I didn't use these)

***I added 1/2 cup ricotta cheese & pumpkin mixture to make these chocolate-pumpkin. I just used canned pumpkin)


Frosting (optional)

1/4 cup coconut butter

1/4 cup coconut oil

1/2 tsp grated ginger

1 tbsp orange zest

1 tbsp shredded coconut

1 tbsp maple syrup**** (I used my replacement mixture from above)


Preheat oven to 350 F.

Whisk the eggs, butter or coconut oil, vanilla extract, molasses, and maple syrup (or molasses & maple syrup replacement, from above) in a large mixing bowl. Next mix in the coconut flour (and chocolate, if you used it), sea salt, baking soda, ginger, and ground cloves. Finally ass the carrots and raisins (if you're using the raisins).

Bake 35-40 minutes if you use large lined muffin tins. Bake 20-25 min if you use mini-tins (like I did).

Combine the frosting ingredients until smooth. Add to muffins once they have cooled.