My friend Meredith, with her mom and sister, has started a pajama breakfast tradition when everyone gets home from college for christmas break. We all go over there, dressed in our pajamas and have a fabulous breakfast that her and her mom prepare. This year I wanted to be able to contribute, so I decide I would whip up some mini muffins to take with me. I am personally a huge fan of anything pumpkin flavored so I thought that would be a good place to start. And what's a better combination than pumpkin and chocolate? It's always a crowd pleaser.
Meredith also has the cutest 1 1/2 year old daughter and she guzzled down a few of these mini muffins before breakfast even started, so apparently I am not the only one who loves pumpkin and chocolate together.
These came out a little lumpy looking and pretty gooey but they are really tasty. And in addition to being gluten and dairy free, they are also refined sugar free so they do not spike your blood sugar and sustain you for longer. This makes them a healthier option without tasting healthy in the least.
Pumpkin Chocolate Chip Mini Muffins
1/2 cup sorghum flour
1/2 cup almond flour
1/2 cup tapioca flour
1 teaspoon xanthum gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 (16oz) can unsweetened pumpkin puree
1 cup chocolate chips (I like enjoy life allergy-free chocolate chips because they are miniature so they distribute more evenly throughout the batter)
2/3 cup agave nectar
1/2 cup coconut oil
1 1/2 teaspoon vanilla
Preheat oven to 350 degrees F and line mini muffin pans with mini cupcake papers. I filled 48 mini muffin cups and had extra batter. (I am not sure how many muffins this actually makes because I ran out of muffin pans).
Sift together the three flours, xanthum gum, baking soda, baking powder, salt, and pumpkin pie spice. Once sifted together, give the dry ingredients a quick whisk, to mix again.
Next, add in the pumpkin, eggs, agave nectar, and coconut oil and mix with a hand mixer or stand mixer. Then add in vanilla and mix again. Stir in chocolate chips by hand.
Use a spoon to fill each of the mini muffin cups with batter, almost to the top then bake for about 30 minutes or until toothpick comes out completely clean and the muffins are golden and lightly crusted on top.
Let cool completely before eating or transferring to another plate. In fact these muffins taste even better the next day because they become more muffin-consistency as they sit.
And here is a picture of my favorite slippers and the muffins ready to head out to the breakfast. Can just mention again how obsessed I am with this tradition? I wish I could wear pajamas everywhere.
PS: I think I have had a break-through about gluten free flours. In the past I have had issues with gluten-free baked goods tasting sort of metallicish (yep, I made a new word). After I did some research courtesy of google, I discovered that it is most likely bean flours that give this metallic taste. It also turns out that Bob's Red Mill all-purpose flour consists of bean flours. Don't get me wrong, those pre-made mixes are very convenient and I thank Bob's Red Mill for all of the flours that make for us gluten-free folk, but I am too sensitive to that metallic taste to keep using bean flours.
So, now I am into sorghum and almond flour. But of course, with gluten-free baking you pretty much always need to combine more than one flour, so thats how I decided to combine my new favorite flours with a starch to come up with my own baking mix for this recipe. I plan on testing out more mixes in the upcoming days so I will keep ya'll posted.