These easy, healthy paleo pumpkin muffins with almond flour will become your go-to fall breakfast! I'll show you how to make gluten-free pumpkin chocolate chip muffins with just 10 minutes prep.
Combine all dry ingredients in a medium bowl. Stir in the wet ingredients until smooth, then fold in paleo chocolate chips.
Pour the batter into the prepared pan. Bake at 425° for 5 minutes.
Reduce the heat to 375° and continue to bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
Remove from pan and let cool on a wire rack to prevent moisture from gathering in the muffins.
To make the ganache, simply melt the ingredients together over low heat until smooth and thick.
To serve, top a muffin with a spoonful of chocolate.
Serving Size: 1 muffin