Tuesday, September 23, 2014

Grain Free Pumpkin Chocolate Chip Muffins

I first came across these delicious muffins on a friend's blog, and I went to get the recipe for them this afternoon and realized she got them from here. Oh the beauty of the internet. You can always count on blogs and sites like Pinterest to find fun, crafty projects, baking and cooking recipes, and awesome DIY stuff you might have never thought of doing otherwise!

{Anywho - It is officially Fall... which now means all things PUMPKIN!}

It is also my favorite season, so what better way than to bake some delicious muffins to honor it. These little beauties are perfect paired with a hot cup of coffee or tea, or by themselves as a little treat. They are easy to make, nutritious, and healthy! Within 10 minutes of them coming out of the oven, my boyfriend was all about trying them out. Needless to say, he loved them. I am sure you and your family will, too! Without further ado... here's how to make 'em!

What You'll Need:
1 cup all-natural almond butter
2/3 cup pumpkin puree
2 large eggs plus 1 egg white, lightly beaten
1/3 cup honey (may substitute maple syrup)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt (I used Pink Himalayan Sea Salt)
1/2 cup dark or semi-sweet chocolate chips (I used dark chocolate chips)

How to Make 'Em:
1. Preheat the over to 350 degrees F, and line a standard muffin pan with paper cup liners.

2. In a medium bowl, combine the almond butter and the pumpkin until smooth. (if the almond butter has been stored in the refrigerator and is hard, it is helpful to bring to room temperature before mixing.)

3. Stir in the eggs and honey. Mix in the pumpkin pie spice, baking soda and salt. Stir in the chocolate chips, reserving a few for the top, if desired.

4. Using a large ice cream scoop or a 1/4 cup measure, pour the batter evenly among the muffin cups. Top each with a few reserved chocolate chips, if desired. (I took advantage of this because I love chocolate!)

5. Bake for 15 to 20 minutes, or until the centers are just firm.

6. Allow to cool in the pan for 10 to 15 minutes, and then transfer to a wire rack to cool completely.

7. Stored in an air-tight container in the refrigerator, the muffins will keep for at least a week. (They may also be frozen and thawed as you eat them.)

**Tip: If you prefer to forego the chocolate chips, you may substitute raisins, dried cranberries, nuts, or a mix of all three.

Now go out and enjoy some of these yummy Fall treats! :)