Random Recipe: Flourless Pumpkin Muffins with Mini Chocolate Chips

It is that time of year again. I loath the thought of putting away my flip-flops, and yet I savor the idea of all the pumpkin recipes I want to make in the coming weeks. That and the occasional Starbucks Pumpkin Spice Latte. As you can see — I love pumpkin in the fall. If I have to give up my flip-flops, pumpkin might be the only thing to sway me.

These muffins are kind of dense because they do not have flour and instead have oats, making them a bit heavy. The pumpkin flavor is good, but you have to decide if flavor/texture/weight is more important than having a healthy-good-for-you option. You pick which is more important to you, but if you want a good flavored, healthy option then this is a recipe you should try.

Flourless Pumpkin Muffins w/Mini Chocolate Chips

Ingredients (for 12 muffins)

2 and 1/4 cup oats
1 cup pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter
1/4 cup unsweetened vanilla almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (we used minis)

Instructions

  1. Heat the oven to 350°F and then line a muffin tin for 12 muffins.
  2. Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
  3. Gently stir the chocolate chips into the batter. Pour the batter equally into the muffin tin. Bake in the oven for 20-22 minutes.
  4. Allow to cool for at least 10-15 minutes before shoving them in your mouth.

Random Recipe: Skillet Chocolate Chip Cookie

We work hard and play hard at work. We also eat well, with which I have a love/hate relationship. Someone on my team is an amazing chef and she keeps us well fed. A few weeks ago, a colleague brought in a plate of what I thought were chocolate chip cookies. Until I had my first bite. They brought me back to my childhood. My mom used to make congo squares. Basically they were chocolate cookie bars, dense and sweet. I loved them. I no longer have her recipe, and have tried to recreate her recipe many times. I came back a few times that day for more and more.

Last night we made them so Chris could partake. Yum.

Skillet Chocolate Chip Cookie  [adapted from Martha Stewart]

  • 6 tablespoons unsalted butter (room temperature)
  • 1/3 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips (we used 1 1/2 cups)
  1. Preheat oven to 350 degrees. In a mixing bowl, mix butter and sugars. Mix in egg and vanilla. Mix in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.

  2. Bake until cookie is golden brown and just set in the center, about 20 minutes. Let cool about 10 minutes.

Note: Back in January I posted a recipe for a local restaurant’s version — Ned Ludd’s Chocolate Chip Cookie recipe. This Marta Stewart adaptation is so much better.