I promise you’ll be too amazed about how moist and chocolatey these pumpkin muffins are, to miss the flour.
Want to hear (well technically read) something kind of crazy? On Saturday it will be November. November. Some of you might be thinking, “Georgie, we know, we have access to a calendar just like you,” but it’s kind of insane to think how fast 2014 has gone. The last two months of the year go so quickly and I just hope I can pause enough to appreciate this time of year.
If you’re like me, you might have recently graduated, or maybe you’ve made a big move, or maybe you’ve been in some kind of situation where you’ve been far away from the people you wish you could be spending this time of year with.
At school, we were so busy, but also surrounded by our best friends. At home, family, at times, felt inescapable. But this is my first year spending a majority of the holiday season alone. (kinda sad.) I know I want to make an extra effort to stay in touch with friends and family and try to keep some traditions even if I’m living alone.
However, there is a silver lining! My sister and I booked a trip to London for Christmas through New Year’s. I’m beyond excited. My favorite city with two of my favorite people during such a magical time. The fireworks over the Thames are supposed to be incredible. I normally have pretty chill New Year’s celebrations, so this will be quite the treat.
So these muffins! (#AbruptSegues) Baking is a big tradition this time of year and I think this recipe will become part of my Fall arsenal. There are so many amazing pumpkin baked goods this time of year, unfortunately so many of them are sugar laden and lacking in any nutrition. This isn’t to say you can’t splurge once in a while, but I thought it could be fun to make a muffin that tastes amazing, but doesn’t have to be seen as a “splurge.”
These muffins are made with coconut flour, oat flour, & flax seeds instead of all purpose flour, which means they are indeed gluten free. It also means they won’t be as cakey as most muffins. However, I know I prefer more moist muffins so I personally love this combo of gluten-free flours. The pumpkin puree also enhances these muffins’ moistness.
But I think the real star of the show are the chocolate chunks. I thought I’d switch up the regular chocolate chip for these chunks and I’m so glad I did. They add a whole new chocolatey dimension to baked goods and full disclosure I’ve been nibbling on them on their own since I bought them. I think I’m a chunk convert. I can’t wait to make more baked goods with them.
My one warning about these muffins: you’ll want to store them in the fridge, and because of the pumpkin puree they’ll only be good for about 6 days. But I certainly didn’t have any issue finishing them before then, and I don’t think you will either.
- ½ Cup of Oat Flour *
- 2 Tbsp of Ground Flax Seeds
- 1 Tbsp of Coconut Flour
- 1 tsp of Cinnamon
- ¼ tsp of Pumpkin Pie Spice
- ½ tsp of Baking Powder
- 1 Egg
- ¼ Cup of Maple Syrup
- ¾ Cup of Canned Pumpkin
- ¼ Cup of Almond Butter
- 1 tsp of Vanilla Extract
- ½ Cup of Chocolate chunks
- Preheat oven to 375º F & Line 6-muffin tin
- In a small bowl combine all dry ingredients (Oat flour, flax seed, coconut flour, cinnamon, pumpkin spice, baking powder)
- In a separate bowl beat together wet ingredients (Egg, Maple Syrup, Pumpkin, Almond Butter, Vanilla Extract)
- Pour wet ingredients into dry ingredients bowl. Combine all ingredients until batter is formed.
- Fold in chocolate chunks.
- Pour into muffin tin.
- Bake for 10-12 minutes.
- Have you ever spent the holidays apart from your family?
- Do you have a favorite fall dish/recipe?
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