Patsy’s Pumpkin–Chocolate Chip Muffins
Patsy’s Pumpkin–Chocolate Chip Muffins
If a muffin could talk, this one would say, “I’m the favorite,” and it would not be wrong. Not only is it our family favorite but it’s also the favorite of many of our neighbors and friends. Our Patsy was famous for her muffins, and this pumpkin–chocolate chip offering was her most requested. It was the very first muffin to be remade Paleo and posted on our blog, followed by over a dozen more. We make this recipe year-round, for good reason. The warm aroma of spices that fills our kitchen while they bake makes it very hard to wait until they’re done. Enjoying one after they come out of the oven while the chocolate chips are still warm rivals any other Paleo muffin experience and will have you making these muffins again and again.
Ingrediënten
- yield: 8 to 9 large muffins
- 1ÂĽ cups 166 g cassava flour
- Âľ cup 141 g maple sugar
- 1 tbsp 6 g pumpkin pie spice
- 1 tsp baking soda
- ½ tsp fine sea salt
- ÂĽ tsp baking powder
- 1 cup 168 g dairy-free dark chocolate chips
- 3 large eggs at room temperature
- 1 tsp pure vanilla extract
- ½ cup 120 ml melted ghee or grass-fed butter
- 1 cup 245 g plain pumpkin puree
Instructies
- Preheat the oven to 385°F (196°C).
- Line a large muffin tin with parchment baking liners and set it aside.
- In a medium bowl, whisk together the cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder.
- Add the chocolate chips and stir to combine the ingredients, then set the flour mixture aside.
- In a small bowl, whisk together the eggs, vanilla, ghee and pumpkin puree until everything is well combined and the eggs are all incorporated.
- Add the egg mixture to the flour mixture and stir to combine them with a rubber spatula.
- Scoop the batter into the prepared muffin tin; you should get eight to nine muffins, depending on how large you like your muffins.
- Bake the muffins for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, let them sit in the tin for 5 minutes and then carefully transfer them to a cooling rack to cool completely.
- Enjoy the muffins the same day or store them in the refrigerator for up to 1 week.
- These muffins freeze well and can thaw to room temperature sitting on the counter.
- You may also warm them in the microwave: If you are warming room-temperature muffins, microwave them for 20 to 30 seconds.
- If you are warming frozen muffins, microwave them for 45 to 60 seconds.
