Oh boy oh boy.
Muffins. Are. Legit.
Fluffy, moist and basically a naked cupcake that we somehow justify to ourselves as breakfast food even though a naked cupcake we KNOW would NOT be a breakfast food BUT because they are so damn delicious we just let it slide.
And these...are...oh LORD.
If you missed my sky-high Snickerdoodle Muffins then..I feel bad for you, son. But if I may suggest another option, it's THIS one:
I usually push muffins aside. I think in my mind, they are one of those delicious thing that you know is horrible for you and doesn't provide that much satisfaction. As a young person who was always dieting..I never really had muffins except for a few random times when I was younger maybe.
What a fool, was I.
Muffins are as healthy or unhealthy as you make them. And realistically the ones you get at the bakeries and coffee shops are 2-3 times the size as the ones you make at home!
Plus you cannot buy THESE at the coffee shop.
Pumpkin is a great ingredient for retaining moisture. And these muffins are moist. But not in a yucky-I-don't-like-the-word-moist-get-these-away-way.
In a DELICIOUS-OMG-IM-EATING-TEN-HUNDRED...way.
In my mind these are a wonderful treat with coffee after a brisk night walk, the perfect start to a Sunday morning and the ideal breakfast treat with family after thanksgiving.
Gotta use that canned pumpkin up, right?!
I know you can't really tell in the photo but...trust me. VERY satisfying. And I highly suggest having them fresh out of the oven when the chocolate chips are melty and glorious.
Pumpkin Pie Chocolate Chip Muffins
Yields 1 dozen large or 2 dozen small muffins
Gluten Free, Refined Sugar Free, Vegan
- 2 1/2 cups gluten free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup coconut oil, melted
- 2/3 cup coconut sugar
- 2 large eggs, room temperature or 2 teaspoons egg replacer plus 4 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup almond milk mixed with 1 teaspoon vinegar ('buttermilk'), to thin batter (you may need a splash more so have some extra!)
- Optional: 1/2 cup dark chocolate chips
*Alternative flour mixture: 1 3/4 cup oat flour, 3/4 cup almond flour, 1/4 cup coconut flour
- Preheat oven to 400F and line muffin pans with liners
- In a medium sized bowl sift all dry ingredients
- In a large mixing bowl combine all wet ingredients
- Add dry mixture to wet until combined, using almond milk to thin out mixture (mixture will still be quite thick but this will depend on the flour blend -- use only 1/4 cup at first and only if you have a hard time stirring the batter should you add a splash more!)
- Fold in chocolate chips
- Scoop mixture into liners about 2/3 of the way full and top (if desired) with coarse sugar
- Bake at 400F for 5-8 minutes until the domes start to rise and then decrease the heat to 365F for the remaining 18-22 minutes of baking. Bake until top becomes slightly browned and a toothpick inserted into the center comes out clean.
It sound like a load of ingredients, but it comes together really quickly, I swear! A quick way to get it all room temperature/melted together is to stick the wet ingredients in the microwave until they are slightly warm. EXCEPT the eggs. Don't ever do that! Haha But you can stick them in a bowl of warm water until they warm up.
Incorporation and emulsion my friends. That's science. Basically you want everything to meld together nicely -- and if your ingredients are cold your coconut oil will sieze and get clumpy and bah. Big ol' mess.
And muffins are always worth the extra step.
Fun fact? I thought those candy pumpkins would totally be delicious. And usually I LOVE them. But apparently these were stale and oh so gross.
Oh well. Still look pretty cute ;)
If I may be so bold, I also highly suggest foil liners for this too. They are pretty and I find they just hold up so much better than the paper ones.
Which is a damn shame because those are really cute most of the time.
Anyone have any tricks for making those...more...stable?! I also find mine get faded and eaten away by the cupcake/muffin/etc.
Again... Look at that interior! *anyone else say that in Wiz Khalifa's voice? No? Just me?!*
Hopefully you try these out and let me know how they go! Seriously one of my favourite, most straight-forward fool-proof recipes!
Happy Muffin Making!