These are melancholy muffins.
Muffins are historically a grieving food. And they’re historically a welcoming gift. We give muffins in a pretty little basket with a note on either occasion to show we care. Grandma is about to go. So I make muffins.
I make muffins to comfort the people I love, but mostly, I make muffins to comfort myself. Or that’s what I thought. As I watched my beauties cool, I realized that they are not for me. They are for you, Grandma. We’ll miss you here. Welcome home. They’re for you. And I need you to know that I care. These are so much more than just muffins. They are her muffins. They are her legacy, and I will never make them without thinking of her.
I’m lost in the bitterness of it all, and I don’t know which way is up. I’ve known all along that it was coming, but it’s still a shock to my firmness and stability. A quiver under my foundation that somehow turned into a mega-thrust. It’s almost worse that I imagined. And then there’s the muffin. It’s delicious. And perfect. And gluten-free. I know she would be proud.
Pumpkin Chocolate Chip Muffins (GF)
- 1 14 oz. can of pureed organic pumpkin
- 3 eggs or equivalent in flax gel or egg replacer
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1/2 cup water
- 2 1/2 cups gluten-free flour or 1 1/2 cups brown rice flour, 3/4 cup potato starch, and 1/4 cup tapioca starch
- 2 cups sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups chocolate chips
Preheat oven to 350° F. Combine the wet and the dry ingredients in separate bowls, and then mix them together. Pour into prepared muffins pans. Bake for approximately 25 minutes. Yields 15 muffins.
4 thoughts on “Pumpkin Chocolate Chip Muffins”
I miss her, too, Grace. Welcome home, Ginny.
What a beautiful tribute Grace. You really do understand the essence of your Grandma. She was our comfort with some understated elegance mixed in. love you, AB
Thank you. That really means so much to me.