This year in the garden we took a try at growing a pumpkin vine. Somehow that little 3 inch starter I bought at the Farmer’s Market in Boulder turned into over 50 feet of spreading vine and 8 gorgeous, orange pumpkins. When you grow your own pumpkins, the idea of carving them for decoration seems almost wasteful. I loved watching each pumpkin flower bloom into a baby pumpkin that then grew in shape and size over several months. I feel like somehow I need to eat all the pumpkin instead this year. At least I am going to see if it is possible to eat all the pumpkin!

My first step was learning how to make my own pumpkin puree. Turns out, this is easier than I thought. The hardest part is having a sharp knife to cut the pumpkin. The rest is easy. These pumpkin muffins are going to be a breakfast, snack and treat at my house for many weeks to come. Pumpkin waffles are also going to be going down. What is your favorite thing to make with pumpkins? It may just end up being these muffins!!

If you come to my house on Halloween, I will have these muffins, red wine (for the mamas), and Justin’s peanut butter chocolate cups (for the kiddos).

Happy Fall Harvest and Happy Halloween!

XO

LK

The palette. Pumpkin, farm fresh eggs, dark chocolate chips, organic sugar, almond flour, brown rice flour, vanilla, butter, cinnamon, all spice, ginger and cloves.

The palette. Pumpkin, farm fresh eggs, dark chocolate chips, organic sugar, almond flour, brown rice flour, vanilla, butter, cinnamon, all spice, ginger and cloves.

First, cut the top of the pumpkin off as if you were making a jack o lantern. 

First, cut the top of the pumpkin off as if you were making a jack o lantern. 

Cut pumpkin into fours and scoop out the seeds. (save the seeds to roast for a yummy snack.)

Cut pumpkin into fours and scoop out the seeds. (save the seeds to roast for a yummy snack.)

Bake in oven at 350 for 45 minutes.

Bake in oven at 350 for 45 minutes.

Puree pumpkin with a tablespoon or two of water until desired smoothness. 

Puree pumpkin with a tablespoon or two of water until desired smoothness. 

Scoop out and use in your favorite recipes. You can freeze pumpkin puree in bags or jars.

Scoop out and use in your favorite recipes. You can freeze pumpkin puree in bags or jars.

Into a mixer, crack eggs in bowl with pumpkin puree and mix.

Into a mixer, crack eggs in bowl with pumpkin puree and mix.

Add in room temperature butter and mix.

Add in room temperature butter and mix.

Add in flour, sugar and spices and mix well. Then add chocolate chips.

Add in flour, sugar and spices and mix well. Then add chocolate chips.

Fill your muffin tray with muffin liners and grease them with butter inside the muffin liner.

Fill your muffin tray with muffin liners and grease them with butter inside the muffin liner.

Gluten Free Pumpkin Chocolate Chip Muffins

Makes 16-18 muffins.

  • 1 1/2 cups brown rice flour
  • 1 1/2 cups almond flour
  • 2 cups of pumpkin puree
  • 4 farm fresh eggs
  • 1/2 cup grass fed butter
  • 1/4 cup organic sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon grounded ginger
  • 1 teaspoon vanilla extract

Into your mixer whisk eggs, pumpkin puree and room temperature butter. Next add in flour, sugar and spices. Mix well. Add in chocolate chips and mix gently. Fill your muffin tray with muffin liners and grease them with butter inside the muffin liner. Pour batter into the muffins liners and garnish the top of each with more chocolate chips. Bake at 350 for 25 minutes. 

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