Pumpkin Chocolate Chip Muffins
Yield: 8-12 regular muffins and 12-18 mini muffins
½ heaping
cup sliced organic unblanched almonds
1 ½ cups organic
Oat flour
¼ cup organic
brown rice flour
1/3 heaping
cup of organic raw sugar (can cut this in half or omit)
1 ½ TBSP
Pumpkin Pie Spice
1 tsp baking
soda
¼ heaping
tsp baking powder
¼ tsp sea
salt
3 large
organic eggs
2 cups organic
plain pumpkin (whole 16 ounce can)
1/3
Safflower oil
1 ½ cup mini chocolate chips
Check consistency, if too wet you will need to add some more
flour, try brown first.
Heat oven to 350 degrees F. Put almonds on a baking sheet or
pie pan and bake about 5 minutes, just until lightly browned; watch carefully
so they do not burn. Slide almonds off the baking sheet so they cool quickly.
Grease muffin cups or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking
powder, and salt in a large bowl.
Break eggs into another bowl, Add pumpkin and oil and whisk
until well blended. Stir in chocolate chips and almonds. Pour over the dry
ingredients and fold just until moistened. If the batter is too thick add 1-2
TBSP of water until a little easier to stir.
Scoop batter evenly
into muffin cups. Bake 25-35 minutes for regular muffins and about 15-25
minutes mini or until puffed and springy to the touch in the center. Watch
closely so they don’t get over cooked and too dry. Turn onto a rack to cool.
Cover with a dishtowel to keep the moisture in. Once cooled wrap in a plastic
bag and keep one or two days to enhance the flavor before serving. Great to
freeze. Can be reheated before serving.
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