NILLA from Vanilla Food at Belmondos Organic Market shares this delicious muffin recipe with a difference … and its gluten free.
Pumpkin, Chocolate Chip, and Pistachio Crumb Muffins
Makes 12
For the muffins:
1.5 cups plus two tablespoons gluten free flour.
1 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/8 teaspoon ground ginger.
1 teaspoon baking soda.
3/4 teaspoon salt.
3/4 cups plus two tablespoons pumpkin puree.
1/2 cup coconut oil.
1 cup coconut sugar.
2 large organic eggs.
1/2 teaspoon pure vanilla extract.
1/3 cup room temperature water.
3/4 cup bittersweet chocolate chips.
For the pistachio crumb topping:
1/2 cup almond meal.
2 tablespoons coconut sugar.
Pinch of sea salt.
1/4 cup shelled, roasted and salted pistachios, finely chopped.
3 tablespoons unsalted butter, melted.
Method
Preheat the oven to 160 degrees Celcius, line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, spices, baking soda and salt.
In another large bowl, whisk together the pumpkin puree, oil and sugar until well-blended.
Whisk in the eggs and the vanilla until combined, then whisk in the water. Fold the chocolate chips into the wet ingredients.
Fold the dry ingredients into the wet, being careful not to overmix the batter. Using a standard ice cream scoop, portion the batter equally into the wells of the muffin tin.
To make the crumb topping, in a medium bowl, whisk together the flour, dark brown sugar, salt, and chopped pistachios. Using your fingertips, mix in the butter, tossing lightly so that all the dry ingredients are evenly moistened and the mixture is pebbly. Divide the crumb topping equally among the 12 muffins.
Bake until a toothpick comes out clean, about 25 minutes. Cool in the pan on a wire rack, or serve slightly warm.
