Grain-free paleo chocolate chip pumpkin muffins made with coconut flour and naturally sweetened with honey or pure maple syrup.
Do you all remember the Muffin Top Movement circa 2003ish, during which muffin tops were the thing? No one cared about the muffin bottoms, and you could even buy a muffin top pan so you could cut to the chase and save yourself the heeeeeeadache of the dreeeeeeadful muffin bottoms?
I’m going to go ahead and say we had it all wrong.
Muffin bottoms are where it’s at.
Muffin stems, if you will
Particularly true with these muffins. Especially true with these muffins.
Probably because all the chocolate chips congregate in the midsection (upper stem if you will) of the muff, creating a pocket of melty dark chocolate goo surrounded by pumpkin spice fluff. It’s kind of like your tastebuds are touring the lost city of Atlantis on an airboat manned by talking spider monkeys on a river populated by finned unicorns with Channing Tatum as your tour guide and Elton John featuring Eric Clapton playing in the background. It’s.just.that.stimulating.
What were we talking about?
Ah yes, muffin bottoms. And how they’re dope.
As you can imagine, the recipe development portion of this venture was a real hoot. It involved what I affectionately refer to as the No Batter Left Behind Act, a rubber spatula, and my face. I think you know where I’m going with this.
…It also involved no less than 36 muffins (because: recipe testing), and my face some more. And when I say, “36 muffins,” I should clarify that the bottom portion of 18 of said muffins magically disappeared mere seconds after the muffins saw the light of day, because as previously stated, the bottoms are devilish little tempters, and as also previously stated: recipe testing…via my face. Make sense? Muffin top, anyone? I’ve got 18 to spare.
Anyhoo, you make these muffins in a blender. Shocked? I know, it’s just the darndest. But don’t put the chocolate chips in the blender with all the ingredients lest you end up with flecked muffins versus studly studs of chocolate goo. The stud muffins are what we’re shooting for. Buh dum ching.
Let’s talk ingredients:
- I made these grain-free using coconut flour…
- refined sugar-free using honey…
- dairy-free using almond milk…
- stoked them out with fresh ginger…
- dark chocolate chips, don’t panic!
A side note about muffin cups – Now, I wouldn’t consider myself to be a baker by trade, but what I noticed with these muffins was the foil cups worked better than the paper ones. The muffins stuck a little to the paper cups, which didn’t stop me from scraping the papers clean, but for easier access to the muff, I would recommend using the foil cups. In the words of Tay Sway, don’t say I didn’t say I didn’t warn ya.
Paleo Chocolate Chip Pumpkin Muffins – blowing muffin tops out of the water since 2015.
- 4 eggs
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 1/3 cup coconut oil
- 1/2 cup honey or pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup + 2 tablespoons coconut flour
- 3/4 cup tapioca flour
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon fresh ginger, peeled and grated
- 1/2 cup dark chocolate chips
- Preheat the oven to 375 degrees F and line a 12-hole muffin tray with foil liners.
- Add all of the ingredients except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips.
- Scoop pumpkin muffin batter into the lined muffin tray, filling the holes ¾ of the way up.
- Bake on the center rack for 40 to 50 minutes, or until muffins are golden-brown around the edges and have set up.
- Allow muffins to cool for at least 30 minutes before unwrapping and devouring them.
Nutrition InformationServing Size 1 g
Amount Per Serving Unsaturated Fat 0g
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