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I’ve already made these muffins three times since I got the recipe finished and tested. Which was about a month ago but still, that’s a lot. Which means they’re good! This most recent time, I made them for friends and just kept thinking I forgot something. I looked at the recipe over and over and couldn’t figure it out so I put them in the oven. It wasn’t until the next day that I realized I didn’t add the cinnamon or pumpkin pie spice. Who makes a pumpkin dessert without pumpkin pie spice?! I do apparently.
I’m kidding. I know pumpkin can be paired with other spices. Or none at all in this case. They were actually great without it.
I’ve been making some without chocolate chips too. No, not for me, I’m not insane. They’re for Allen since he can’t have chocolate yet. They are perfect for introducing him to more solid foods. A little difficult for teaching self feeding though since they crumble when he picks them up. But he loves them.
Do you guys remember my recipe for banana nut muffins? That’s what this recipe was based off of. I developed a banana allergy right around the time I made that recipe and since Lenny and I absolutely love those muffins, I had to find a replacement for the bananas. I think it was sometime last year that I tried pumpkin in it’s place and added the cinnamon and pie spice. I kept the nuts so it would be similar to a banana nut muffin and it was amazing. It was only recently that I replaced the nuts with chocolate chips but either way is delicious. Maybe a half batch of each?
On to the important stuff. Remember how I said I couldn’t figure out how to watch the season of Channel Zero I missed (Butcher’s Block)? I found it on my DVR that I never look at! Technology is the best. Unfortunately(?), I’m not really into watching people eat other people so I didn’t enjoy that season very much. It did make me want to watch the other seasons which were also on the DVR so I’m working my way through Candle Cove and I’m trying to decide whether or not to start NoEnd House again or watch the new season first. Am I even qualified to make such a big decision? Tell me, what should I do???
I’ve actually been watching all these upstairs on my old TV. The one that was in my bedroom when I was a teenager. You know the kind – square, curved screen, covered in glares from every speck of light in the room, image cut off since TV shows are no longer formatted for them, weighs about ten thousand pounds… that kind of TV. Maybe I’m spoiled (and visually impaired) now days but that thing is so hard to see! No wonder my vision is so bad – too many years of straining to see the TV. Obviously.
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PinDescription
Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free
Ingredients
- 1 C pumpkin puree
- 1/4 C coconut oil, melted
- 2 eggs
- 1/3 C maple syrup
- 1 tsp gluten free vanilla extract
- 2 C almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 C dark chocolate chips
Instructions
- Preheat oven to 350°F and line a 6 cup muffin tin with liners.
- Use a hand mixer or blender (see notes) to combine the pumpkin, coconut oil, eggs, maple syrup, and vanilla.
- In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and pumpkin pie spice. Sift this into the wet ingredients and slowly blend. Stir the chocolate chips in by hand.
- Evenly distribute the batter between the 6 muffin cups then bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
If you have a blender capable of handling batters like a Blendtec or Vitamix, use that for easily pouring the batter into the muffin cups and quick cleanup. I used my Blendtec for this recipe.
Try swapping out the chocolate for 3/4 C roughly chopped pecans or walnuts. So good!
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