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Tag Archive: muffins

Marbled Chocolate Pumpkin Muffins (gluten-free + paleo)

October 14, 2014 Leave your thoughts Print this page

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…

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…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…

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…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…

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…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…

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…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…

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…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.

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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. 🙂

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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.

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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! 😀

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Marbled Chocolate Pumpkin Muffins

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

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

VANILLA BEAN FROSTING (optional)

Directions

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!


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Marbled Chocolate Pumpkin Muffins

October 14, 2014 Print this page

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. 🙂 Adapted from here.

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

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

VANILLA BEAN FROSTING (optional)

Directions

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.


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Sweetly Spiced Apple Muffins

December 22, 2013 Print this page

Chewy, moist, and just a little bit sweet, these muffins make a perfect breakfast treat!

Ingredients

Prep Time 10 min
Cooking Time 40 min
Total Time 50 min
Yield 12 muffins

2 cups of blanched almond flour

1/2 teaspoon of baking soda

1/4 cup of arrowroot powder

2 teaspoons of cinnamon, plus more for sprinkling

1/3 cup of coconut oil, melted

2 tablespoons of raw honey (can be substituted with maple syrup)

1 egg

1 tablespoon of vanilla extract

1 large or 2 small apples, peeled and cubed into 1/4-1/2 inch squares

Directions

First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners.

In a large bowl, stir together the blanched almond flour, baking soda, arrowroot powder, and  cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.

In a separate bowl, whisk together the coconut oil, raw honey, egg, and vanilla extract. When incorporated, add to the almond flour mixture and mix together with a spatula. Fold the apples into the batter.

With two spoons, evenly distribute the batter among the 12 muffin tins and top each one with a sprinkling of cinnamon.

Bake until a toothpick comes out clean in the center and the tops are golden brown, about 40 minutes. Allow to cool in the muffin tins for at least an hour, then serve.


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Chocolate Mini Muffins

November 4, 2013 Print this page

A baby brownie in a pint-sized package. Perfect for a decadent snack or a little treat after dinner!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 12 mini muffins

1/3 cup of raw cacao powder

1/4 cup of coconut flour

1/2 teaspoon of baking soda

A good pinch of salt

4 eggs

1/3 cup of raw honey (can be substituted with maple syrup)

1/4 cup of coconut oil, melted

1/4 cup of yogurt (preferably full-fat; can be substituted with 1/4 cup of coconut milk and 1 tablespoon of vanilla extract)

3 ounces of dark chocolate

1/4-1/3 cup of mini chocolate chips

Directions

First, preheat the oven to 350 degrees. Line a mini muffin pan with liners and grease a bit if necessary.

In a small bowl, sift together the raw cacao powder, coconut flour, baking soda, and salt. Whisk to combine and set aside.

On medium speed, beat together the eggs, raw honey, melted coconut oil, and full-fat  yogurt.

Meanwhile, melt the chocolate in a saucepan or in the microwave in 30-second intervals.  Pour gently into the rest of the wet ingredients and mix for 1 to 2 minutes more.

Next, add the dry ingredients in two batches to the wet ingredients. Mix on medium until well-incorporated, about 2 minutes longer.

With a spatula, fold in the  mini chocolate chips.

Bake until a toothpick comes out clean in the center and the tops are beginning to brown, about 15 minutes. Let cool in the pan for at least five minutes (restrain yourself!), then eat alone or with a scoop of vanilla ice cream.


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Guest Post: Carrot Muffins (gluten-free, dairy-free, Paleo)

August 8, 2013 Leave your thoughts Print this page

———->HERE!<——————

It looks and tastes JUST like a dessert…but it’s not.

What are these beautiful delicacies? They’re carrot muffins, and you can find them on Rubies and Radishes, another of my favorite food blogs.

Arsy, the lovely woman in charge, specializes in creating easy, original recipes in the slow cooker. For anyone who’s busy and/or needs a break from cooking, Rubies and Radishes is a must-visit.

So what are you waiting for? Head on over!

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Carrot Muffins

Ingredients

Prep Time
Cooking Time
Total Time 1 hr
Yield 12 Muffins

2 cups blanched almond flour
1 teaspoon baking soda
pinch of sea salt
1.5 tablespoons of cinnamon
2 eggs
1/4 cup raw honey (or maple syrup, if you prefer)
1/2 cup melted refined coconut oil
1 tablespoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon unfiltered apple cider vinegar
2 tablespoons pumpkin puree
6 ounces shredded carrots
1/3 cup raisins
1/2 cup chopped hazelnuts

Directions

  1. First, preheat the oven to 350 degrees and line a 12 tin muffin pan with parchment baking cups. (I like If You Care ones best!)
  2. In a medium-sized bowl, combine 2 cups of blanched almond flour, 1 teaspoon of baking soda, a pinch of salt, and 1 1/2 tablespoons of cinnamon.
  3. Mix with your hands to break up any clumps in the almond flour and set aside.
  4. In the bowl of a stand mixer, beat 2 eggs, 1/4 cup raw honey (or maple syrup, if you prefer), 1/2 cup of melted refined coconut oil, 1 tablespoon of vanilla extract, 1 teaspoon of almond extract, and 1 teaspoon of unfiltered apple cider vinegar on medium (for me, about setting 4) until one solid color, about 2 to 3 minutes. The almond extract is optional, but I like it for the nutty taste it gives.
  5. Before you add the dry ingredients, add a heaping 2 tablespoons of pureed pumpkin. Mix for one minute more.

Add in the almond flour mixture and continue mixing until well-combined, about 2 to 3 minutes longer. Then, pour in 6 ounces of shredded carrots, 1/3 cup of raisins, and 1/2 cup of chopped hazelnuts. Feel free to use walnuts, pecans, or almonds instead of the hazelnuts, or leave out the nuts and raisins altogether.

With two large spoons, evenly distribute the batter among the 12 muffin tins. Bake until golden brown on top and a toothpick comes out clean in the center, about 30 minutes.

Allow to cool in the pan for at least 30 minutes, then store in an airtight container for up to a week.



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