Merry Christmas to all who celebrate! I hope everyone is having a wonderful holiday season and enjoying time with family and friends while catching up on much needed rest. It has been a whirlwind year for me, between writing the cookbook for Random House/Ten Speed Press, creating for this blog, and preparing to launch the Vanille Verte app, but I am filled with gratitude at how much I have enjoyed the process. It is such a joy for me to spend time creating recipes that (hopefully) people will enjoy and be inspired by. Thank you all for being a part of this journey with me. I am so very grateful for you.
If you are looking for a last minute holiday treat, I have a great recipe for you. I was craving muffins the other day, the decadent kind with all sorts of deliciousness added, and since we are still finding pumpkins, I whipped up these babies. The base is very similar to my Cinnamon Apple Muffins recipe, so it is gluten-free and dairy-free, but this version is jazzed up with lots more spices (ginger, nutmeg, allspice, cinnamon) and mucho chocolate chips for even more pow.
I used a mixture of dark and milk chocolate chips to please both my boys, but feel free to use whatever you would like. The recipe yields 18 muffins, which might sound like a lot, but they actually go very quickly – we have them for breakfast and snacks for one or two days, give a few to friends, and they are gone before we know it. So I am always glad to have more on hand, and I know you will too, especially since it is not any more work to make 18 vs. 12.
For homemade non-dairy milk (it only takes 5 minutes to make and tastes so much better than store bought, without any additives!), please see the video tutorial I posted on this blog by clicking here.
Love and health!
- 1 1/2 cup pumpkin purée (from one small pumpkin, see instructions below)
- 3 tablespoons chia seeds
- 1 cup almond flour
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1/4 cup arrowroot
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3 large eggs, whisked
- 1/2 cup coconut oil, melted on low heat
- 1/2 cup maple syrup or liquified honey
- 1 cup hazelnut, almond, brown rice, coconut or hemp milk
- 2 teaspoons pure vanilla extract
- 2/3 cup dairy-free chocolate chips, plus more for garnish
- Preheat the oven to 400° F. Line a baking sheet with unbleached parchment paper. Cut the pumpkin in half and remove the seeds. Lay the pumpkin, face down, onto the baking sheet. Bake in the oven until soft, about 20-30 minutes, depending on size. Scoop out the flesh and allow to cool. Purée in the bowl of a food processor, until smooth, adding water as necessary if a little dry.
- Reheat the oven to 350° F. Line 2 large muffin tins with 18 unbleached paper cups.
- Grind the chia seeds in a dedicated nut/seed coffee grinder.
- Whisk together the chia, almond flour, brown rice flour, millet flour, arrowroot, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and allspice in a large mixing bowl.
- Mix together the eggs, coconut oil, maple syrup (or honey), milk, vanilla extract, and pumpkin purée in a medium bowl.
- Add the wet ingredients to the dry; mix well. Mix in the chocolate chips. The batter will seem runny at first, but allow it to rest for about 5 minutes, and it will thicken.
- Pour about 1/4 cup batter into each muffin cup. Bake in the oven until a toothpick inserted in the middle comes out clean, about 50 minutes.
- Allow the muffins to cool for about 5 minutes. Garnish with extra chocolate chips.
- Serve immediately with fresh raw butter, or nut butter.
- Store in an airtight container in the refrigerator. Reheat any leftovers in a 350°F oven, for about 10 minutes.
- For a non-dairy milk video tutorial and recipe, please refer to the Vanille Verte blog.
- If you would prefer to use canned pumpkin (not pumpkin pie mix!), add about 1/2 cup more milk.