October 14, 2014 Leave your thoughts
Oh my gosh. So it’s been a month since I posted last?! Yikes. I guess what they say is right about junior year of high school. If only blogging was a homework assignment…
I feel like so much has been happening in my life and some of it I can catch and some of it just flies away without a second glimpse. I think I like it, though–being busy feels good.
What are some of these events? Well, for one, I got my driver’s license a little more than two weeks ago…
…and driving yourself to school, the gym, and yoga in your Mini Cooper is really, really awesome.
I also attended a 15 hour yoga and body image intensive at my yoga studio last weekend…
…which was an amazing, empowering experience with such kind, beautiful people that I am so happy I was a part of (that’s a whole other post).
I’ve already written a crapload of essays and lab reports for my AP classes…
…and procrastinated on all of them by Googling Grumpy Cat memes.
I had a dinner party with two of my best friends, Kara and Rebecca…
…where we proceeded to devour the equivalent of three Delicata squashes twice-baked in the oven with Lebanese spices.
I made my own sprinkles from scratch…
…which melted before I could get a good photograph of them decorating banana chocolate cupcakes. So I’ll just have to make them again for you all. 😉
I did lots of other things, too (like walked in the rain with a giant purple cauliflower on my back and visited my first college), but enough about me and more about these insanely delicious muffins.
Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂
Personally, I’m a cake girl–sure, frosting is all right (well, it’s more than all right when it’s chocolate frosting), but whenever I’m craving a dessert
that isn’t ice cream, my thoughts immediately go to the cake, not what sits atop it. Am I the only one? I hope not.
In any case, to satisfy all of you frosting/icing people, I have created a light, creamy vanilla bean frosting that can be whipped up in a flash if you decide you don’t want a muffin and would prefer a cupcake. And yes, I put real vanilla beans in there. Those guys are the bomb. I do love vanilla.
Whatever path you choose–be it one of muffin or one of cupcake–your tastebuds will thank you from embarking on this chocolate-pumpkin journey. This one just sits on the boundary of “breakfast” and “dessert,” so that basically gives you permission to enjoy one whenever the heck you’d like. And–bonus–you can tell your friends you baked something that wasn’t inspired by a PSL. (I swear, if I see one more pumpkin spice latte drink, dessert, or dish, I will never eat pumpkin again.)
Happy October, everybody! 😀
Yield 10 muffins/cupcakes
FOR THE MUFFIN/CAKE:
1/2 cup of pumpkin puree
1/4 cup of coconut oil, melted
1/2 cup of coconut sugar (or organic unrefined cane sugar)
1/4 cup of full-fat coconut milk
1 tablespoon of freshly-squeezed lemon juice
1/2 cup of coconut flour
1/2 cup of tapioca flour
1/2 teaspoon of salt
1 tablespoon of baking powder
1 tablespoon of cinnamon
1/2 teaspoon of allspice
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
3 ounces of dark chocolate chips, melted
3 tablespoons of cocoa powder
Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.
In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.
In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.
Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!
Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!
With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.
Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.
What is your favorite ingredient to pair with pumpkin? Leave me a comment here or on Facebook and let me know!