Happy first Friday in October! One of my favorite months… the air is a little a crisper and the trees are all shades of red and orange. And of course October is all about Halloween and everything pumpkin! It’s also the month Evan and I got married! We’re headed up to Vancouver, BC for the weekend to celebrate our one year wedding anniversary, but I wanted to leave you with a pumpkiny fall treat!
These muffins are from the blog Dishing up the Dirt. The blogger, Andrea, runs a vegetable farm near-ish my hometown, and I actually heard about her blog awhile back from my mom. I recently came across her blog again, and aside from all the beautiful farm photography, these pumpkin muffins really caught my eye! I made a few tweaks to suit my tastes and use the ingredients I had on hand, and I love the way they came out. Moist and dense, perfect for a fall weekend breakfast or afternoon snack!Chocolate Chip Pumpkin Muffins with Coconut & Almond Meal
Makes 12 muffins
Slightly adapted from this recipe
2 eggs
1/2 cup pumpkin puree (I used canned—just make sure you find one without added sugar and spices!)
1/3 cup pure maple syrup
4 Tablespoons coconut oil, melted
1 teaspoon vanilla
1.5 teaspoons pumpkin pie spice*
2 cups almond flour/ almond meal
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark chocolate chips
1/2 cup desiccated (dried shredded, unsweetened) coconut
Line 12 muffin cups with paper liners, and preheat oven to 325.
In a large, whisk together eggs, pumpkin, maple syrup, coconut oil, and vanilla, until well combined. Add spice, flours, baking soda, and salt, and stir to combine. Mix in chocolate chips and coconut.
Bake for 25-30 minutes, until toothpick comes out clean.
*I had a nearly full jar of pumpkin pie spice on hand, but Andrea has a breakout of individual spices in her recipe, if you want to go that route.
