It’s FAAAALLLLL! Let all the basic white girls rejoice!
Whenever the temps start cooling down I get the urge to bake. I want to sit around, sipping tea, and noshing on something that resembles a treat, cake, you know, is basically warm and cozy. Can food be cozy? I’m going with yes.
Although I’m not a pumpkin spice girl at heart, I can’t resist buying pumpkin when it’s seasonal and trying new recipes. My favorite pumpkin partner? CHOCOLATE. If pumpkin and chocolate is wrong, I don’t want to be right. Seriously.
The first time I had a “praise-hands emoji” experience with this combo was thanks to simple mills pumpkin bread mix. I added in chocolate chips and was in heaven. This year, I walked into my kitchen wanting to bake something, but realized I didn’t have any mixes and the store closest to me doesn’t carry them either (streaming tears emoji). I was determined to not give up. I had the essential ingredients, I just had to use my brain and throw them together as best as I could. What resulted was this delicious recipe (is there a “brushes shoulder” emoji?).
These muffins are divine. There are not light, however. The density of the almond flour really comes through, and for me, that’s a huge win. Who wants light, fluffy, dry cake???
I put half of the mixture in a muffin tin and then put the rest in a loaf pan. I’m not sure which I prefer, so whichever suits you will work just fine. I have not made mini muffins (which would soooo cute, omg), but if you do, be sure to watch the time and don’t burn them!
Ok, time to head to the pantry, grab these few, simple ingredients, mix, bake, and enjoy.
Cheers to fall.
Here’s what I used to make this recipe: