I am a reformed pastry fiend. I distinctly remember having my first croissant as a child during a family vacation on Martha’s Vineyard. It was unforgettable and I was forever hooked. The problem is, I am no longer a string bean of a girl, growing taller by the day. And simple carbs leave me feeling hungry 40 minutes later.
These days, I love baking with almond flour or coconut flour. They’ve got more protein, fewer carbs, and they feel dense (in a good way). This recipe is based on the Almond Muffin Mania recipe from nutritionist and chef Rebecca Katz. Sofia and I have made them several times and Jason loves them so much, they’re gone within 24 hours! They’re also refined sugar-free.
Pumpkin Chocolate Chip Muffins
Makes 24 mini muffins
A quick note: I’ve tried these with pumpkin puree and also with canned pumpkin. I try to steer clear of cans because there are often traces of BPA found in cans, but I was able to find one that said it was a BPA free liner. (Let’s hope it was the truth!) The canned pumpkin has a better consistency for this recipe. If you use pumpkin puree, I suggest straining some of the liquid out and omitting the milk.
1 1/2 cups almond meal
1/2 cup spelt flour
1 tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup coconut palm sugar
1/2 cup canned organic pumpkin or organic pumpkin puree
1/4 cup organic milk, almond milk, rice milk, or soy milk
2 organic eggs
1/4 cup unrefined virgin coconut oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup chocolate chips (I use TCHO disks 66% baking drops roughly chopped)
Preheat the oven to 350 degrees F. Prepare a mini muffin tin by generously oiling each cup.
Combine the almond meal, spelt four, baking powder, coconut palm sugar, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the pumpkin, milk, eggs, oil, vanilla, and spices and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula. Fold in the chocolate chips.
Spoon the batter into the muffin cups filling each about three quarters full. Bake for 13-15 minutes, until muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife round the sides of the muffins to loosen them before turning them out.