Rethink WELLNESS Hub

GF Muffins! Pumpkin Spice with little splashes of chocolate happiness!

Lauren and muffins

Ain’t nothin‘ quite like a muffin!

Let me just say… anything I can do in the kitchen, my daughter Lauren can do better.  She is just amazing with food!  Her treat for the fam yesterday, as the snow was falling, was a warm batch of pumpkin spice — chocolate chip muffins (another gluten-free indulgence)!  They tasted even better than they smelled… which is saying a whole lot!

You will need…

2 cups almond meal (love that a.m. from Trader Joes.  fits my budget nicely!)

3 T coconut flour
1/4 t salt
1 t baking soda
2 t cinnamon
1/4 t cardamom
1/4 t nutmeg
1/4 t cloves
2T coconut oil
2 eggs (at room temperature)
1 t vanilla
3/4 cup pumpkin
1/3 cup honey
and as many chocolate chips as your palate desires!
pumpkin and choc chip muffins
Mix the dry ingredients together.  In separate bowl, mix the wet ingredients together.  Bring the wet and dry ingredients together with gentle stirring.  No need to use mixer.  Add in as many chocolate chips as you wish!  The batter is exceptionally thick so you might think something was forgotten, but have no fear!  Lauren baked them in paper liners for 25 to 30 minutes in preheated over (350 degrees).  Makes one dozen.

They were petite and dense and perfectly scrumptious!

Our only comment would be to consider doubling or even tripling the spices if you really like the flavors.  If you prefer to omit the chocolate chips, then pecans or walnuts would be divine.  Oh, you know, on second thought… even with the chocolate chips, why not toss in a few pecans?  I think pecans add to most baked goods!  May your snowy days be just as blessed… warm muffins, hot tea, beautiful snowfall, all your precious ones tucked in around safely!  Thank you, beautiful Lauren!

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