Let’s get this out in the open. I love muffins! There are so many different kinds of muffins that I could bake them all day. And I love how they’re portable. It’s so nice to have something homemade when you are on the run.
Pumpkin and chocolate…need I say more? Pumpkin is my favorite flavor of fall and I decided I must enjoy it all year long because keeping my sanity is important! Waiting for the fall season to enjoy the many pumpkin recipes out there is not an option. And why would you want to impose restrictions like that on yourself? Today I’m sharing one of my favorite muffin recipes with you. These are the muffins that beckon you from the moment they come out of the oven. They are so moist with the perfect blend of spices to balance the sweetness of the chocolate. As a bonus, your house will smell amazing!
- 172 grams blanched almond flour, about 1½ cup
- 54 grams arrowroot starch, about ¼ cup plus 2 tablespoons
- 121 grams coconut palm sugar or granulated maple sugar, just under ⅔ cup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 198 grams pumpkin puree, about ¾ cup
- 54 grams Nutiva Superfood shortening, about ¼ cup, melted
- ½ cup mini chocolate chips (feel free to increase or decrease amount)
- Preheat oven to 400 degrees Fahrenheit.
- Set aside muffin pan lined with 10 paper muffin cups.
- Melt shortening and set aside to cool.
- Using mini food processor add coconut palm sugar and pulse until granules are finely chopped. Don't turn them into powder! Omit this step if using granulated maple sugar.
- In medium bowl, mix blanched almond flour, arrowroot starch, coconut palm sugar, baking powder, baking soda, sea salt, cinnamon, ginger and cloves. Whisk until combined and set aside.
- In a stand mixer, combine eggs, vanilla extract, pumpkin and melted shortening (cooled).. Add dry ingredients to wet ingredients and combine just until mixed. Fold in mini chocolate chips.
- Fill muffin cups, bake 10 muffins at 400 degrees for 5 minutes. Leave muffin pans in the oven and reduce oven temperature to 350 degrees and bake additional 25-30 minutes.
- Keep an eye on the muffins to prevent burning. Muffins are ready to come out of the oven when you insert a toothpick and it comes out clean.
- Let muffins cool completely on wire cooling rack. Once cool you can store these in an airtight container for a few days or freeze them. Though they never last that long around here!
- **For mini muffins, bake 400 degrees for 5 minutes, reduce heat to 350 degrees (leave muffin pan in oven) and bake for 13-15 minutes. Makes approximately 24 mini muffins.