Pumpkin & Chocolate Chip Muffins (nutrient-dense)

A friend recently offered me a pumpkin muffin and I was surprised to find chocolate chips inside. I'd never had pumpkin with chocolate before, and I was enamored of this new flavor combination.  I was inspired to make my own version of Pumpkin & Chocolate Chip Muffins; these muffins are super tasty and will now be a regular part of our Fall breakfasts.

Pumpkin & Chocolate Chip Muffins

• 1/2 cup plus 1/3 cup organic einkorn flour 
• 1/3 cup organic coconut flour
• 1/4 cup ground crispy pecans or almonds (or substitute almond flour)
• 1/2 tsp celtic sea salt 
• 1/2 tsp ground nutmeg
• 1 tsp ground ceylon cinnamon
• dash ground ginger
• dash ground cloves
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 6 Tb grassfed butter, at room temperature
• 3/4 cup of sucanat 
• 2 Tb organic blackstrap molasses
• 3 eggs, preferably from pastured hens
• 2 tsp organic vanilla extract (or use homemade vanilla)
• 1/2 tsp organic almond extract
• 1 cup pumpkin puree, preferably homemade
• 2/3 cup soy-free chocolate chips

1. Line a muffin tin with paper cups.  (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)
2. Combine the einkorn, coconut flour, ground nuts, salt, baking powder, baking soda, nutmeg, cinnamon, ginger, and cloves in a medium bowl. Whisk it all together to break up any lumps.  
3. Preheat the oven to 350 degrees F.
4. Combine the butter and sucanat in a large bowl (a Kitchen-Aid stand mixer works great for this recipe). Cream together for a couple minutes until the mixture turns slightly lighter in color.
5. Mix in the molasses until well-combined. 
6. Combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the eggs at this point.
7. Mix the eggs one-at-a-time into the butter/sucanat mixture.  With my stand-mixer, I can just pour in each egg while the mixer is still running.  Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well. (It is okay if the mixture looks a bit curdled during this step.)
8. Mix in the pumpkin puree.
9. Add the dry ingredients a bit at a time.  Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. 
10. Stir or mix in the chocolate chips.
11. Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.
12. Bake the muffins at 350 degrees F for 27-32 minutes, until a toothpick inserted into the middle of a muffin comes out dry.
13. Remove from the oven and allow to cool a bit before serving.

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