Did someone say pumpkin chocolate chip? YES! After weeks of no grain, I needed some “filling sustenance.” Last summer when I worked at this organic farm to table cafe, the chef would make these amazing almond tea cakes. I haven’t had one since, but their memory lingers. To appease by craving almond flour sounded like the best solution. I do not consider myself a baker, but these are delicious!
Pumpkin Chocolate Chip Almond CakesMakes 12 cakes
2 ¾ cups almond meal
¾ tsp baking soda
½ tsp fine sea salt
1 cup dark chocolate chips
3 large local eggs
½ cup pumpkin puree
2 tablespoons local honey
2 tablespoons coconut oil (melted)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
½ tsp cinnamon
Preheat oven to 350F. Line 12 cups in a standard 12-cup muffin tin with paper or foil liners. In a large bowl whisk the almond meal, baking soda and salt. Once all the clumps are gone add in the chocolate chips and stir. In another small bowl, whisk the eggs, pumpkin, honey, coconut oil, apple cider vinegar, vanilla and cinnamon.
Add the wet ingredients to the dry ingredients, stirring until blended. Divide batter evenly among prepared cups.
Bake in preheated oven for 14 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
This recipe was adapted from Power Hungry.
Twin Beauties Garden 
Go ahead and make 2 batches! They are so good you will kick yourself if you don’t! (Thanks for sharing Isabel!)
Pumpkin and chocolate chips are a great combination, and these look so yummy. Curious about that addition of vinegar. Can you taste it?
No, but you can certainly taste the almond meal! I love the nutty taste!