The Infamous Marriage Muffins

If you haven’t made these pumpkin chocolate chip muffins for the love of your life, then I question if you’re actually dedicated to them…

(kidding. duh. but also, they would like the muffins so you should make them for them.)

Jasmine’s love of cooking and baking came from my own love for the art, and I included some of my favorite foods into the book to showcase my affection for all things culinary. This recipe is one that I’ve made several times.

Bonus! It’s MJ-approved. If you’ve read One Last Play, then you know the FMC, MJ, has several dietary restrictions and strong beliefs about food. A couple years after that book, I’ve found myself eating fairly similar to her.

So, this recipe is gluten free and dairy free. It also is absent of refined sugar. If those things aren’t your jam, then feel free to google “pumpkin chocolate chip muffins” and choose what works best for you and your loved ones!

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The recipe was adapted from this one: https://bananasaboutlife.com/pumpkin-muffins-with-almond-flour-gluten-free-dairy-free/

Ingredients

Dry Ingredients

  • 1 ¾ cup almond flour (blanched)

  • ½ cup tapioca flour (also known as tapioca starch)

  • 1 1/2 tsp pumpkin pie spice, 1tsp cinnamon (or to taste)

  • ¾ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon sea salt

  • Half to whole cup chocolate chips (I always eyeball this, rarely do I measure chocolate with anything other than my heart. I also use HU paleo dark choc chips!)

Wet Ingredients

  • 4 eggs (room temperature)

  • 1 ¼ cup pumpkin puree (pure pumpkin from a can)

  • ½ cup coconut sugar (I like to use vanilla coconut sugar)

  • ¼ cup coconut oil (melted and cooled to room temp)

  • 2 teaspoons vanilla extract (measure with your heart of course)

  • ¼ cup maple syrup (always use the organic pure maple syrup, it makes a difference)

Sugar Topping

  • 2 Tablespoons coconut sugar (again, opt for the vanilla kind or brown coconut sugar)

  • ½ teaspoon cinnamon

Instructions

  • Preheat your oven to 400 degrees Farhenheit. Line a muffin tin with 12 liners or coat generously with oil and set aside.

  • Melt your coconut oil and let it cool to room temperature.

  • If you read the original recipe she says to use two different bowls. That means more dishes. I hate dishes. Mix all the wet ingredients with a whisk until smooth, then throw the dry ingredients on top and mix again.

  • Separate batter evenly into 12 muffin cups.

  • In a small bowl, stir 2 tablespoons coconut sugar with 1/2 teaspoon of cinnamon. Sprinkle the mixture across the top of every muffin then place in the oven.

  • Bake for 18-23 minutes or until an inserted toothpick comes out clean.

BONUS TIPS/ADDITIONS:

  • Swap the choc chips for chopped pecans/walnuts, or do a mix!

  • Add 1/4 cup dutch cocoa powder for DOUBLE the chocolate.

  • Want your muffins to have more of the bakery look? Place a few chocolate chips right on top and poke them in a little. That way the chips are visible!