Last weekend I baked some grain-free pumpkin spice muffins for my friend Naomi before we headed off to what can only be described as a time warp (a local Indian casino). It's like time stood still for many of the casino's guests. Mullets-a-go-go. Our fun comes from standing around counting mullet haircuts. Some are classics.
Alas before heading out to the late 80s/mid 90s, I made my first conscious foray into the world of grain-free baking. I had some pics of the final product, which turned out quite well, but my phone is acting up again and I cannot seem to transfer the pics over. Maybe another day when I am at home and not stuck in Seattle. (Soon I will technically be on vacation and will be baking a lot for Thanksgiving, as usual at this time of year.)
Meanwhile here is the recipe:
Grain-free pumpkin spice muffins with walnuts and chocolate chips
½ cup coconut flour, sifted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
(Or 2 teaspoons of pumpkin pie spice mix instead of the individual spices)
½ teaspoon baking soda
½ teaspoon salt
½ cup pumpkin puree
6 eggs, beaten
4 tablespoons coconut oil (or unsalted butter), melted
1/3 cup pure maple syrup (or honey)
1 teaspoon vanilla
¼ cup coarsely chopped pecans or walnuts (optional)
¾ cup chocolate chips
Preheat oven to 400F
Grease muffin tins or line with aluminum papers (do not use paper because the batter is very sticky).
Sift coconut flour, baking soda, salt, and spices into small bowl. Stir well and set aside.
Place pumpkin in a bowl and break eggs individually into puree, whisking after each addition. Add melted coconut oil or butter, maple syrup and vanilla and mix thoroughly. Add flour mixture and whisk until just blended/not lumpy but do not overmix. Gently fold in nuts and chocolate chips.
Spoon into muffin tins until two-thirds full. Bake 18 to 20 mins until lightly golden.