Welp, it’s October. Pumpkin is everywhere. Pumpkin decor, pumpkin patches, pumpkin candy, pumpkin soup…it goes on and on. And then we have baking. The pumpkin recipes never end. You’ve got bars, cakes, ice cream, cookies, fudge, cheesecake, cupcakes and so many other things I’m not even able to think of right now! I of course want an EPIC pumpkin recipe to share with you all but it seems like so many ideas have already been done…but I’m working on it!
In the meantime, I’d like to share this super simple and healthy pumpkin muffin recipe. It’s like pumpkin pie in muffin form with a little chocolate thrown in. I LOVE the combo of pumpkin and chocolate. I first tried it a few years ago when I made pumpkin truffles and wow, the two flavors together are amazing! This recipe from Deliciously Organic was originally grain-free but I only had whole wheat pastry flour on hand so I went with that. I modified a few other things and these turned out fabulous. Super moist and full of pumpkin flavor. And the little touch of chocolate is delicious.
1 c. Canned, Pure Pumpkin (NOT pumpkin pie filling)
½ c. Dark or Bittersweet Chocolate
Preheat oven to 350 degrees. Line a regular muffin tin with 12 muffin liners.
Whisk eggs, egg whites, almond milk, sucanat, vanilla and safflower oil together in a large bowl. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into muffin cups and sprinkle with chocolate chips.
Bake for 15-17 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack. Store in an air-tight container.
Brunch, it’s what every dad wants. Trust me on this. Sure, when you ask him what he wants for Father’s Day he’ll throw out the usual grilling/golfing/fishing ideas, but what do men REALLY want?? Food. Homemade, from scratch, fill-your-belly FOOD.
Now I know that typically the word “brunch” invokes thoughts of girly tea rooms and fine china and quiche and ya know, things that don’t sound too manly. But throw in a couple meats (bacon, sausage, etc) and some kind of breakfast casserole (one with eggs and hashbrowns and loads of cheese and absolutely NO vegetables…unless it’s jalapenos..those are manly) and brunch is no longer just for the ladies.
And I’m sorry, but it just wouldn’t be brunch without something sweet. Luckily, I have a few recipes that would fit the bill for any dad’s mid-morning sweet tooth. Like these Mini Cinnamon Sugar Doughnut Muffins.
Or maybe he’s a health nut…this Chocolate Peanut Butter Granola is uber-healthy and most importantly delicious. Great plain, with milk or over greek yogurt with fresh berries. Yum.
I have to say that this whole new world of baking without flour is really quite exciting to me. I never knew that there were so many options! I wanted to do another gluten-free recipe and also wanted some kind of muffin and was so excited when I stumbled upon this recipe from So Good and Tasty for Cherry Almond Meal Muffins. I only modified it a bit by subbing blueberries for the cherries and throwing in some applesauce and additional spices and extracts. And wow, this muffin is delicious! I absolutely love the taste of texture from the almond meal and can honestly say I think I like it better than flour! Jeremy also loved them which was the real test to me..he could hardly wait for them to cool off before trying one! We ate them warmed up for just a few seconds with a teensy bit of unsalted butter and a drizzle of honey (not needed but oh so good)…mmmmmm!
¼ c. Unsweetened Applesauce (I used all-natural, chunky applesauce)
1 c. Fresh Blueberries
Preheat oven to 350 degrees. Line a regular size muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a separate, large bowl, lightly beat the eggs. Add in the honey, oil, vanilla and applesauce and stir to combine.
Add the dry mixture to the wet ingredients, stirring just until combined. Carefully fold in the blueberries.
Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tins for about 5 minutes then remove and place on wire rack until completely cool.
I’ve recently discovered these super short, super adorable videos by Claire Thomas of L.A. who describes herself as “a food writer, photographer, enthusiast, personal chef and all round nerd”. More of them will definitely be showing up every now and then on my blog. She also has her own tasty little blog over at http://thekitchykitchen.blogspot.com/. Go check it out! But watch the video first…and prepare to drool.
Get some milk. Like, a gallon. These are VERY rich but for some reason you won’t be able to stop eating them. Maybe because it’s a chocolate chip cookie…and an Oreo…and a brownie…all in one, umm, cookie? Brownie? Cakelet? It’s definitely not a muffin. Kind of looks like one but it is definitely, DEFINITELY NOT a muffin. And sadly, without that pretty swirl of frosting on top, it can’t pass as a cupcake. Bummer.
Hmmm, what to call it. Well, if you can think of anything let me know. For now, just know that when you layer chocolate chip cookie dough with an Oreo and top it with brownie batter you pretty much have a trifecta of cookie awesomeness that is nearly indescribable. Make these now!
P.S. My husband suggested topping them with buttercream. Where would he get such a crazy idea?!?
In a mixer, cream sugars, butter and shortening until fluffy. Add eggs, one at a time, then vanilla. Whisk together dry ingredients in a medium bowl and add to wet ingredients. Stir in chocolate chips. set aside
4 (1 oz.) Unsweetened Chocolate Baking Squares
¾ c. (1½ sticks) Unsalted Butter
¾ c. Granulated Sugar
1¼ c. Brown Sugar, packed
3 Large Eggs
1 c. AP flour
3 t. Pure Vanilla Extract
⅛ t. Salt
Microwave chocolate squares and butter in a large microwave-safe bowl until melted and smooth, stirring at 20-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla. Whisk in flour and salt.
Preheat oven to 350 degrees. Generously spray a regular size muffin pan with non-stick cooking spray. Using a 2-inch scoop, drop a level scoop of cookie dough into the muffin tin. Gently press an Oreo into the cookie dough. Spoon a small amount of brownie batter over the Oreo. Bake for 15-18 minutes (15 for barely under-done and slightly gooey). Let cool completely in the muffin tin. Gently slide a butter knife along the sides of the muffin tin and carefully remove.