One of the recipes Jeremy has requested most over the years is my double-pumpkin chip muffins, so it stands to reason that this has also been one of our most missed recipes since going gluten-free last fall. Yes, I probably could have just substituted a gluten-free flour mix for all-purpose and forged ahead, but virtually all the baking I do these days is grain-free and low in sugar, in order to keep our diets as nutrient-dense as I can manage.
Last month I tried my hand at a grain-free pumpkin bundt cake recipe. It was too moist to come out of the pan neatly, so it looked a mess, but it also tasted great and turned out to be the perfect substitute muffin recipe for our old favorite.
Pumpkin Chocolate Chip Bundt Cake (or Muffins)
4 C almond flour (or sub 1/2 C with tapioca starch)
1/2 tsp salt
1 tsp baking soda
1 T cinnamon
3/4 tsp allspice
1/2 tsp ground ginger
3/4 C unsweetened, full-fat coconut milk (or grassfed cream)
1 (15 oz) can pureed pumpkin
1/2 C organic maple syrup
1/2 C organic molasses
1 tsp vanilla
About 1 C chocolate chips
Preheat oven to 350 degrees and prepare 2 dozen muffin cups. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Dish out in quarter-cup portions and bake for about 20 minutes or until they spring back when touched.
If making as a bundt cake: Pour into a very well-greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter.