Fall has finally arrived and with all the pumpkins for sale over the Halloween festivities there is no better time than now to start using the little round delicious fruit to make some clean treats!
At my work we were selling pumpkins by donation to raise money for the United Way so I had no excuse not to take a few (5 to be exact) home with me! Over the next couple weeks I will be trying out a few recipes and I will post any winners on the blog.
The first one is an old favourite of mine “Pumpkin Chocolate Chip Muffins,” now the chocolate chips are optional but I highly recommend them! If you’re anyone like me (a chocolate fanatic) then you need a little bit of chocolate in everything!
This recipe calls for ½ cup of Coconut Flour. You heard that right only HALF a CUP! If you have never baked with coconut flour before you should know its crazy absorbent! You will be amazed by how much it absorbs the wet ingredients into a thick consistency.
Now I have had a lot of questions from clients on how to use the pumpkins to cook and make puree. It is super simple! To make the pumpkin puree I cut up the pumpkin into 2” pieces and plunk them into boiling water. I don’t usually time when boiling. I just boiled them while i was getting all my other ingredients together and following steps one and two. Boil until they are super soft and a bonus the skin will easily peel off. Then you just blend it or whisk it to make a smooth puree. Pumpkin puree easily freezes so store any extra for the next batch you want to make.
The recipe makes about 12-15 muffins.
After they have cooled you can store them on the counter top for a few days or personally I enjoy them out of the fridge.
Give them a go and I’d love to hear how you found them!
Pumpkin Chocolate Chip Muffins
→ Pumpkin Spice
• 1 ½ tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Ground Ginger
• ¼ tsp Ground Cloves
OR: 2.5 tsp of Pumpkin Spice
→ ½ Cup Coconut Flour
→ 2 tsp Baking Powder
→ ¼ tsp Fine Sea Salt
→ ½ Cup semi- sweet chocolate chips (optional)*
→ 2/3 Cup Pumpkin Puree
→ ½ Cup Maple Syrup
→ ½ Cup Coconut Oil, melted
→ 6 Eggs
→ 2 tsp Vanilla Extract
1. Preheat the oven to 350 degrees F.
2. Spray muffin tray & set aside.
3.Combine all the dry ingredients (excluding the chocolate chips*) in a mixing bowl
4. In a separate mixing bowl whisk all the wet ingredients together.
5. Then add the wet ingredients into the dry ingredients. Folding in the chocolate chips.
6. Place batter into muffin tray.
7. Bake for 35 min.
8. Let cool and enjoy!