“Chocolate” Pumpkin Muffins

The long wooden table sat ten people or so. Three of those seats occupied by three people who have a friendship that no one could ever match. The atmosphere was absolutely filled with excitement, laughter and warmth. Looking out of the floor to ceiling front windows the sun sets. Rich fall hued colors fill the sky for miles. The night was perfect at Greenbush Brewery. And in the next few moments a monumental occasion happened. I, V.Ryan, ate bourbon bacon. But I can not just leave you with that. It was bourbon bacon blue cheese dip served with kettle chips. With every bone in my body I wanted to not like it. I tried real hard. Obviously not hard enough considering my hand kept going back to the bowl for yet another bite of the dangerously delicious dip.

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This month has been full of “treat yo-self” moments. When I mean full, I mean buying rain boots that are far too expensive but also are British and really just needed to be had. Or eating pancakes on a weekly basis. Or indulging in some really tasty white wine. Or scooping up the Kinfolk Table book…beyond amazing and everything I could ever want in a book. I could go on, no doubt about that, but I feel that maybe you can just use your imagination as to what else happened.

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These muffins are definitely part of the above. Here is the thing though they are totally healthy! You probably are questioning that last word at the moment considering the word chocolate is in the title. There is this marvelous ingredient, Carob powder. Amazing. Like cocoa powder but better and natural. Also everyone who knows me knows that I don’t eat chocolate, (brownies being an exception). I will add these lil muffins to the list of exceptions as well.

The recipe is adapted from the book Relish by Daphne Oz. I switched out a few things to suit my likings.

1/2 cup organic coconut oil, melted
1/4 cup coconut sugar
1 very ripe banana
1 can of pumpkin puree
3 tbls applesauce
1 tsp vanilla extract
1/4 cup water
2 large eggs
1 1/2 cup whole-wheat flour
1/4 cup carob powder
1/2 cup wheat germ
1 1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees F. Line muffin pans with paper.
Using the paddle attachment of a stand mixer, cream the oil and sugar together. Add in the banana, pumpkin, applesauce, vanilla, and water. Mix until smooth. Add in the eggs and beat.
In a separate bowl, which the dry ingredients together. Add the wet to the dry and mix until just combined.
Place mix into muffin pans, equally. Bake 18-20 minutes or until the center is no longer uncooked.
Can be kept for three-four days on counter.

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This week, treat yo-self! Don’t even question it, just do something, eat something, experience the day a different way.


“Chocolate” Pumpkin Muffins

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