Tag Archives: pumpkin

Pumpkin Chocolate Chip Muffins: grain-free with dairy-free option

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

pumpkin chocolate chip muffin grain freeIt’s fall and time for all things pumpkin! We are eating far fewer grains right now because some in our family do better without them. But I needed a muffin that would also please the tastebuds of the others who don’t have to restrict grains. These muffins fit that requirement! They aren’t overly sweet, but the addition of chocolate chips gives a little burst of sweetness that goes well with the fall spices. Be sure to keep any leftovers in the refrigerator. For a dairy-free muffin use coconut oil or palm shortening in place of the butter.

Grain-free Pumpkin Chocolate Chip Muffins

1 cup canned pumpkin

3 eggs from pasture-raised hens

1/4 cup melted butter, or coconut oil

3 Tablespoons raw honey

1 1/4 cup almond flour

1/2 cup arrowroot flour

3 Tablespoons coconut flour

1 teaspoon aluminum-free baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/3 cup soy-free mini chocolate chips

Preheat the oven to 350 degrees. Prepare your muffin pan with muffin papers or butter.

Mix together the pumpkin, eggs, melted butter or oil, and the honey in a medium bowl. In a large bowl stir together the almond flour, arrowroot, coconut flour, baking soda, sea salt and the spices. Pour the wet ingredients into the dry ingredients and stir until well blended. Stir in the chocolate chips and divide the batter equally between the muffin cups. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Chocolate Chip Muffins: grain-free with dairy-free option
 
Author:
Recipe type: grain-free muffin
 
Spicy cinnamon, ginger, nutmeg and clove flavor this grain-free muffin perfect for the whole family. Chocolate chips give a nice twist on the traditional fall treat.
Ingredients
  • 1 cup canned pumpkin
  • 3 eggs from pastured hens
  • ¼ cup melted butter or coconut oil
  • 3 Tablespoons raw honey
  • 1¼ cups almond flour
  • ½ cup arrowroot flour
  • 3 Tablespoons coconut flour
  • 1 teaspoon aluminum-free baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup soy-free mini chocolate chips
Instructions
  1. Preheat oven to 350 and prepare your muffin tins with paper liners or butter.
  2. Mix together the pumpkin, eggs, melted butter or oil, and honey in a medium bowl.
  3. Mix together the almond flour, arrowroot, coconut flour, baking soda, sea salt and spices in a large bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until well blended.
  5. Stir in the chocolate chips and divide the batter equally between the muffin cups.
  6. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

 What is your favorite pumkin-flavored treat for fall? Share with us in the comments. Be sure to pin this recipe for later!

Pear and Pumpkin Crisp

Pear-Pumpkin-Crisp-Traditional-Cooking-School-GNOWFGLINS-horizontal-vertical

Autumn brings inspiration to so many of us. The crisp air, cooler temperatures, and colorful leaves have awakened the imaginations of writers and poets for centuries.

And then there are those of us who appreciate the four seasons like Trader Joe’s: “Winter, Spring, Summer, and… Pumpkin”.

I’ve always loved the Mother Goose rhyme, “Nose, nose, jolly red nose and who gave thee that jolly red nose? Cinnamon, ginger, nutmeg and cloves and that gave me my jolly red nose!”

I adore the spicy allure of the autumn season. A craving for the fall flavors of pear, pumpkin, and spices inspired this recipe. Cobblers, crisps, and pies have always been a favorite but I needed to find a gluten-free alternative. While at a local food summit, I tried an oatmeal topped cobbler that gave me the answer I needed for my dessert dilemma….. Read More Here

Fall Flavors – Butternut Custard

Outside the humidity is so high I need a swimsuit just to take out the compost. Condensation fogs the house windows as the hot air outside hits the A/C-chilled glass. And still I manage to crave the warm spices and rich flavors of fall.  This butternut custard feeds the cravings without a sugar overload – and since there’s no crust it is naturally grain/gluten-free!  Canned pumpkin can be a quick ingredient substitute, but I really like the flavor of butternut squash.

pumpkin3To get mashed butternut squash I take a large butternut squash, halve it and scoop out the seeds, and place the piece cut-side-down in a baking dish. Adding a little water to the pan I bake it at 350 for about 40 minutes or until a knife point slips in easily.  I let the halves cool until I can handle them and use a spoon to scoop the flesh into a food processor, and then whirl it all up. I freeze the squash puree in 1 and 2 cup containers ready to use for muffins, pies and custard.

 

This dish isn’t overly sweet and could just as easily be a side dish for a pork roast as it could be dessert with a little ice cream. Whipping the egg whites gives it a nice fluffy texture.

Butternut Squash Custard

2 cups mashed cooked butternut squash

3/4 cup heavy cream (not ultra-pasteurized)

1/2 cup maple syrup

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch of sea salt

3 large eggs, separated

1 Tblsp honey

Preheat the oven to 350 and generously butter a baking dish about 8″ square.  Combine the squash with the cream, maple syrup, spices, salt and egg yolks in a large bowl. In a mixing bowl beat the egg whites with the honey until stiff peaks form. Gently fold the egg whites into the squash mixture until well combined. Pour the mixture into the prepared baking dish and bake for about 40 minutes or until set.

This is delicious warm topped with a little whipped cream, or let it cool and chill it for later. butternut custard