Easy Gluten-Free Chocolate Pumpkin Muffins

In honor of Halloween, I killed a pumpkin.

Don't worry-- it didn't feel a thing!

Now I'm going to give you a couple of ideas on what to do with a fresh pumpkin, but pretty much all roads lead to one basic thing-- a roasted pumpkin.

With a roasted pumpkin you can do pretty much anything (soup, pie, cake, risotto). Of course, you can also buy pumpkin in a jar. But if you are so inclined to roast your own pumpkin, then I'll tell you how to do it.
Roasted Pumpkin
Roasting pumpkin isn't much different than roasting squash-- it's just a lot bigger. BUT there is a bonus! You can keep the seeds and use them for a snack later. Yum! Yum! Yum!

Preheat oven to 400F

Slice your pumpkin in half and scoop out the insides but be sure to put them in a large bowl so you can use the seeds later. Be sure to try to remove all the darker parts and the areas that seem "wet".

Place the pumpkins cut side down onto a baking dish and cook for approx 1 hour. They should easily be pierced by a fork and have no resistance to being scooped out of their skins.

This stuff is great-- you can puree it in a food processor and it even freezes for up to 6 months if you don't plan on using it all at once.

You can use your roasted pumpkin to make so many things! You could make pumpkin anything! Pumpkin soap, pumpkin pie, pumpkin biscuits, pumpkin bars, pumpkin risotto or even pumpkin muffins.

Yes, I said pumpkin muffins.

Chocolate Pumpkin Muffins
On Sundays The Man and I always have brunch at home. I usually make something special and this week I was inspired by the pumpkin I received from Space Girl Organics. I thought now this would be delicious with some chocolate!

Yes, I know. That is my usually train of thought. Chocolate equals better.

These muffins don't pack a punch of fall flavors, but I enjoy the subtle hints of cinnamon and the lingering taste of pumpkin. Definitely a hit in my house! But, for some reason they were mysteriously gone within less than 24 hours. The Man blamed the fact that it was the weekend before Halloween and some kids must have broken in our house to take them. Crazy kids!

Dry:

• 1/2 c Coconut Flour
• 1/2 c Tapioca Flour or Arrowroot Flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Wet:

• 4 eggs
• 1/2 c butter, melted
• 1/2 c coconut sugar
• 1/2 c pumpkin puree (homemade or you can use store bought)
• 1 tsp vanilla extract

Other:

• 1/4-1/2 c Chocolate (depends on how chocolately you want them)
• Walnuts optional, but highly recommended

Preheat oven to 350 F.

Add the dry ingredients into a medium bowl and use a whisk to combine.

Add the wet ingredients in a separate bowl and whisk to combine.

Add the dry ingredients into the wet ingredients while stirring with a wooden spoon until fully incorporated.

Fold in the chocolate and nuts.

Spoon the mixture into a muffin tin lined with paper cups. The batter is THICK. Don't worry-- it will be okay.

Bake in the oven for 20-24 minutes until a toothpick inserted in the muffin comes out clean. Try to let them cool on a rack and then enjoy!

Happy Halloween :)

Perhaps you would like a healthier, nutrient dense snack? Check this out:
Coconut Maple Freezer Fudge