"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Friday, July 8, 2016

Pumpkin Chip Muffins

Hey! So... I have been pretty preoccupied lately. Did you know it is a LOT of working putting in a yard? Especially since I like to do a lot of things myself & make my body super sore every day. It's turning out nicely so far & I'm excited that the sod was done in time to play on this summer with my family!

Anyway. This has been the favorite muffin recipe for my kids lately. They especially like them with a little bit of grass-fed butter and a small drizzle of honey on top, which is what I do if I leave the chocolate chips out. I came across this variation accidentally when I was trying to finish up a 1/2 of a 15-oz can of pumpkin. I decided to just put what was left in the can instead of the 1/4 cup it usually calls for. I also only had 5 eggs on hand that day... I decided to try it (I figured it couldn't be as big of a cooking disaster as I've had before) and actually liked them better because they seem less "eggy" than the typical gluten-free, paleo-type muffin recipe. Hope you love them!

Pumpkin Chip Muffins

5 eggs
1 cup pumpkin (1/2 15-oz can) - make waffles, pancakes, or enchiladas with the other 1/2 can!
1/3 cup coconut oil
1 teaspoon vanilla extract

1 tablespoon pure grade B maple syrup
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
pinch of cloves
1/2 cup dark chocolate chips - optional (Enjoy Life Mini Chips or Dark Chocolate Morsels both work great or cut up a dark chocolate bar, or make your own)

1. Preheat oven to 350.
2. Whisk eggs, pumpkin, coconut oil, vanilla, & maple syrup in a large mixing bowl.
3. Add coconut flour, salt, baking soda, all spices, and stir until well combined.
4. Gently fold chocolate chips into the batter, if using.
4. Scoop 1/4 cup of the batter into 12 muffin cups lined with parchment muffin papers. Don't use regular muffin papers with gluten-free baking. Half the muffin will end up stuck to the cup when you try to take it out to eat.
5. Bake 35-40 minutes.

Makes 12 muffins