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Sophie Elkus
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Pumpkin Chocolate-Chip Muffins

Happy Halloween! I’m always excited when the 31st comes around, because it means that the most festive time of the year is fast approaching. While I had plans to post a fun costume makeup tutorial today (bright peacock eye, anyone?), my cold has prevented me from getting too creative. I decided to celebrate the day in the kitchen instead by sharing this delicious pumpkin chocolate-chip muffin recipe with you.

These treats are super easy and quick to bake, and quite addictive! Pumpkin is such a warm, inviting flavor to incorporate into your cooking routine during the fall and winter. Plus, the muffin recipe is gluten-free for all of you with sensitive stomachs (I’m one of them!)

Click on page two (below) to learn how to make them (you won’t be disappointed)!

I found this recipe online while searching for some yummy gluten-free treats. I love finding new good-for-you food ideas from my stylish and healthy friend The Style Activist and food blogs like The Chalkboard. For a dozen muffins, you’ll need about 25 minutes and these instructions:

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Good start! Now, add in:

1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (I used canned pumpkin) 
1/3 cup light olive oil
2 free range organic eggs, beaten, or egg replacer if vegan (whisked with 1/4 cup warm water for vegan option)
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
1/2 cup vanilla almond milk or coconut milk (I used almond)

Beat the batter to mix everything together. If it needs a little more liquid, add up to 1/4 cup almond milk to smooth the batter.

Almost done! Now, stir in:

1/2 cup roughly chopped walnuts and/or chocolate chips

Finally:

Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Add a pecan half to each muffin top.

Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. If a wooden pick inserted into the center emerges clean, you know you’re done!

Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.

Wrap and freeze leftover muffins (or eat them all in a day, like I did…..)
Cook time: 23 min; Yield: One dozen delicious muffins!

 

How did yours come out? Let me know! xoxo

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