Pumpkin Spice Chocolate Chip Muffins

pumpkin-spice-muffins

Though I’m sharing this recipe for my pumpkin spice chocolate chip muffins…I am not ready for PSL season. We are only a couple of days away from September but I’ll be honest…I am NOT ready for fall. I’m still waiting for summer here in San Francisco (September & October tend be warmer here than July/August. I know it’s strange). I also quit my job a couple of weeks ago so I am totally in summer vacation mode.

But my feed has been flooded with posts around Califia Farms Pumpkin Spice Almond Milk and even for pumpkin-spice scented deodorant, I’ve learned I have to accept the reality. Pumpkin spice season is coming and is here to stay for a good few months.

So, I decided to sift through my blog archives and pull out this recipe for my pumpkin spice chocolate chip muffins from last year. I created these only a month after I became gluten-free and now I am grateful I have a recipe to come back to this year!

pumpkin-spice-muffins
pumpkin-spice-chocolate-chip-mufins

Ingredients:

• 2 cups oat flour (if needed, make sure it’s gluten-free)
• 1/2 cup Enjoy Life mini chocolate chips
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• Pinch ground ginger
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 2 large eggs, room temperature
• 1/3 cup coconut oil
• 1/2 cup apple sauce (I used sweetened)
• 1/2 cup pumpkin puree (plain pumpkin, not sweetened)
• 1/2 cup almond milk (I used sweetened)

Now I know the ingredient list may look intimidating but most of the things on this list are items you use on a weekly basis! The only items I had to go out of the way were for the apple sauce and pumpkin puree. These pumpkin chocolate chip muffins are a healthier twist on traditional recipes as it’s gluten-free and dairy-free, and butter-free!

Instructions:

1. Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
2. In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger, pumpkin spice and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, pumpkin puree and milk; mix well until thoroughly combined. Slowly add the wet mixture to the dry mixture until combined. Lick if desired :D.
3. Place the muffins into the over for 10 minutes at 450 and then bake at 400 for another 5-8 minutes.
4. Let them cool and enjoy!

I’ve found these muffins stay good for 3-4 days in a airtight container before drying out. So eat ’em, freeze ’em, or share ’em!

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Easy Chocolate Chip Cookies (Gluten-Free & Dairy-Free)

easy-chocolate-chip-cookies

easy-chocolate-chip-cookies

Yep it’s still possible to enjoy chocolate chip cookies even when you’re told to cut out all things that make a delightful cookie.

Okay I exaggerate a bit, but if you read this blog post, you know I’ve been told to cut out coffee, dairy, gluten and soy for a while. This is hard for someone like me who loves food and baking.

Food is fuel but it’s also much more than that. Food influences memories, friendships, and overall happiness! It would be great (and easy) if I could be happy with eating chicken, salads, and rice but that’s just not possible. I still want to be able to treat myself every once in awhile.

So here I present to you cookies that can be eaten happily on a gluten-free, dairy-free, and soy-free diet! I can’t take credit for this amazing recipe – all credit goes to the creators of Primal Palate.

For convenience, here are the ingredients and instructions:

Ingredients:
3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Process:

  1. Preheat oven to 375 degrees.
  2. In a medium sized mixing bowl combine dry ingredients.
  3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
  4. Pour wet ingredients into dry and beat with hand mixer until combined.
  5. Melt coconut oil, pour into batter, and continue to blend until combined.
  6. Stir in chocolate chips.
  7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
  8. Bake for 15 minutes.
  9. Let cool and serve with a cold glass of almond or coconut milk!

These cookies come out moist and chewy, unlike most gluten-free cookies. This will definitely become a regular treat at my apartment!

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