Pumpkin Muffins with Dark Chocolate Chips, photo by Allison McAdams
It’s getting cold outside and we’re craving warm spices and pumpkin muffins with our coffee. These muffins have a long ingredient list but don’t let that scare you off – it’s because of the spices. They actually come together pretty quickly. You’ll need two eggs for this recipe, and, as always, we include substitutions to make them gluten and dairy free.
We talk you through making these Spiced Pumpkin Muffins in Episode 308 of our podcast. If you enjoy these muffins, you may also like our recipes for Pumpkin Donuts and Pumpkin Chocolate Chip Layer Cake.
Ingredients
1 ½ cups blanched almond flour
1 cup all purpose flour or gluten-free 1-to-1 flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup packed light brown sugar
¼ cup pure maple syrup
1 cup pure pumpkin or winter squash purée
2 large chicken or duck eggs, room temperature
¼ cup melted unsalted butter
1 tsp pure vanilla extract
1 generous cup of dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with parchment paper liners or lightly grease with olive or canola oil spray.
In a large bowl, whisk together the almond flour, 1-to-1 gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well blended and free of lumps.
In a separate medium bowl, whisk the pumpkin purée, eggs, coconut sugar, maple syrup, melted butter, and vanilla extract until completely smooth and emulsified.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together just until a cohesive batter forms. Do not overmix.
Gently fold in the cup of dark chocolate chips.
Divide the batter evenly among the 12 muffin cups. They will be quite full, which helps create a beautiful, high muffin top. Press 3 or 4 extra dark chocolate chips lightly onto the top of each muffin for a bakery-style finish.
Bake on the center rack for 20 to 22 minutes. They are done when the tops feel springy to the touch and a toothpick inserted into the center comes out clean (aside from melted chocolate).
Let the muffins cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Pumpkin Muffins with Dark Chocolate Chips, photo by Allison McAdams