Is there anything quite so delightful as fresh homemade muffins straight from the oven?
I think not.
Which is why I hardly ever make them. If they were a staple around here I would need bigger pants, and that’s just not an option.
I have a few go-to muffin recipes for special occasions or the occasional craving, but usually I just don’t have them around because I simply have not the self-control to take just one. And there’s no one around to give me the look when I’m on to the third or fourth for “quality assurance control.” Eh hem…
Another way to implement a bit of rationing when you have a dozen delights on hand is put them straight in the freezer!
Take a whiff of the fresh smell and then off they go! Freezing is at least a slight deterrent to gobbling them all up at once, and it’s a great way to have snacks to go. Just grab a jar (or baggie if you prefer, but more later on why jars are better) on your way out and it’ll be thawed by the time you’re hungry!
These pumpkin chocolate chip muffins are no exception. They’re soooo delicious, you’ll want to eat half a dozen at once!
Pumpkin Chocolate Chip Muffins
Preheat oven to 350F
In a medium bowl, cream together:
1 cup pumpkin puree (don’t have any on hand? Learn how to make it from scratch!)
1 egg (or make it egg-free with 1 Tbsp. ground chia seed mixed in 1/4 cup water)
3 Tbsp. coconut oil
1/4 cup maple syrup (the real stuff, no Aunt Jemima allowed)
1 cup gluten-free flour (I like 1/2 cup chickpea and 1/2 cup all-purpose gluten-free mix, but pretty much any combo should work)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
dash sea salt
Mix altogether and then add:
1/2 – 1 cup pecans, chopped
1/2 – 1 cup chocolate chips
Mix and pour into 12 muffin cups.
Bake 15-30 minutes, depending on your oven (or if it’s like mine, more like 40, but it eventually gets the job done, so whatever!)
Invite some friends over to help eat them so you don’t need bigger pants too 😉
Betcha can’t eat just one!