To continue with the season’s obsession with pumpkin, I wanted to try out my fresh pumpkin puree in a muffin form for book club. We recently reviewed For the Love by Jen Hatmaker, and it was a fun, lighthearted read that we separated into four separate sessions. I felt that it spoke mostly to moms who are just starting their career of parenthood or for couples who are just getting started, but I still had a lot of fun reading and reviewing it with friends. My biggest takeaways were the balancing beam and the monthly supper club.
The balancing beam focused on the things in life that take your time and energy, but also keep you balanced and stable, which are considered “on” the beam. Those things for me include working out, making healthy foods, volunteering at my children’s schools, going to church, attending my bi-weekly missional community, and blogging. Then, there are those things that suck the life out of you and leave you depleted and without energy, which are considered “off” the beam. Those types of things I have already removed from my life, but they once included fundraising positions, board positions at co-op schools, evening meetings, evening book clubs, and anything that took my time away from my children after they got out of school.
The other big take away from the book was the supper club. Two very dear girlfriends of mine have also read the same book, and we’ve all decided to get moving on the supper club! If you read nothing else in this book, read this one particular section and establish your own supper club! I’m looking forward to monthly dinners with friends with lots of adult conversation and delicious food.
Back to these yummy muffins. To be honest, I was on a cleanse when I made these muffins, and it took all my might not to enjoy them. But, the ladies I entertained do not have any food allergies, so I was on a mission to show them how tasty allergy-free baking could really be. I made these muffins in the morning, and my children devoured them. My husband, who is not a lover of sweets, said they were the best muffins he’s ever had. The book club gals each ate two within a few minutes of arriving and had no idea they were “missing” anything. I can’t help but think it was because of the fresh pumpkin/squash puree I added to the recipe instead of the canned version that it called for.
Pumpkin Chocolate Chip Muffins
adapted from Pop Sugar
- 1/4 cup nondairy milk, room temperature (super important, or else your coconut oil will curdle!)
- 1/3 cup coconut oil, melted
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/4 cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon or pumpkin pie spice
- 1 cup fresh pumpkin puree or canned pumpkin (NOT pumpkin pie in a can)
- 1/2 cup chocolate chips*
*The best (and only) allergy-free chocolate chips are the Enjoy brand, which you can now find at all major grocery stores, including Target. I recently found out that Guittard’s brand chocolate chips are now made in a peanut-free and gluten-free facility, and they are not processed on equipment that also produces peanuts or tree nuts. This is HUGE for people with nut allergies because every other chocolate chip brand I am aware of is processed with tree nuts or peanuts in some manner. This brand is processed on equipment used for milk chocolate, although the product itself does not contain dairy. These are my new favorite chocolate chips to use because they are chunkier than the Enjoy chips and they melt and create a much gooey-er chocolate
- Preheat the oven to 350 degrees F.
- Measure out the nondairy milk, and place it in the microwave for 15-30 seconds if it is not already at room temperature.
- Add the melted coconut oil, coconut sugar, an vanilla extract to the same bowl; set aside.
- In a separate bowl, add the gluten free flour, baking powder, baking soda, salt, and cinnamon/pumpkin pie spice; combine well.
- Slowly pour the wet ingredients into the dry ingredients, and stir until just combined.
- Gently fold in the pumpkin puree, then add the chocolate chips.
- Line a muffin tin with paper baking cups, and fill each one 3/4 high with the muffin dough.
- Bake for approximately 24 minutes or until a toothpick inserted in the center comes out clean.