Chocolate Pumpkin Muffins (gluten free)

 

A guest post from our customer Sherri:

 

On Sundays The Man and I always have brunch at home. I usually make something special and this week I was inspired by the pumpkin I received from Space Girl Organics. I thought “now that would taste delicious with some chocolate!”  

These muffins do not pack a punch of fall flavor, but I enjoy the subtle hints of cinnamon and the lingering taste of pumpkin. Definitely a hit in my house! But for some weird reason they were mysteriously gone within less than 24 hours. The Man blamed the fact that it was the weekend before Halloween and some kids must have broken in our house to take them. Crazy kids! 

Dry:

• 1/2 c Coconut Flour
• 1/2 c Tapioca Flour or Arrowroot Flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Wet:

• 4 eggs
• 1/2 c butter, melted
• 1/2 c coconut sugar
• 1/2 c pumpkin puree (puree made at home from a pie pumpkin or you can use store bought)
• 1 tsp vanilla extract

Other:

• 1/4-1/2 c Dark Chocolate (depends on how chocolately you want them)
• Walnuts optional, but highly recommended

Preheat oven to 350 F. 

Add the dry ingredients into a medium bowl and use a whisk to combine. 

Add the wet ingredients in a separate bowl and whisk to combine. 

Add the dry ingredients into the wet ingredients while stirring with a wooden spoon until fully incorporated. 

Fold in the chocolate and nuts. 

Spoon the mixture into a muffin tin lined with paper cups. Don’t worry– the batter will be thick and you will fear that something is wrong and they will be horrible. They won’t. They will be moist and delicious and you will be hailed as a gluten-free hero. 

Bake in the oven for 20-24 minutes until a toothpick inserted in the muffin comes out clean. Try to let them cool on a rack and then enjoy!

 

 

Originally posted on overthrowmartha.com