It is pumpkin season, which means it’s time for all sorts of tasty pumpkin desserts. I am a huge fan of pumpkin pie, such a big fan that I always eat it for breakfast the morning after Thanksgiving. The recipe I have for you today are flour-less, sugar-less, pumpkin muffins. The ingredients include items that are already in my cupboards because I use them in my cooking on a regular basis. These muffins turn out so moist and delicious that you can make them for your next party, eat them for breakfast, or even dessert. They manage to satisfy the sweet tooth without derailing your clean eating train.
- Pumpkin Puree: 1 16oz can
- Pure (real) Maple Syrup: ¾ cup
- Eggs: 2
- Vanilla Extract: ½-1 TBSP (to yur liking)
- Unsweetened Vanilla Almond Milk: ¼ cup (Regular milk works just fine as well)
- Nut Butter: ½ Cup (I’ve used almond, peanut, and a mix and all have turned out great)
- Rolled Oats: 2 Cups
- Baking Powder: 1 TSP
- Baking Soda: ½ TSPSalt: ½ TSP
- Cinnamon: 1 TBSP (I love cinnamon so I use a lot, feel free to cut it down)
- Cocoa Powder: 1 TBSP (optional)
- Chocolate Chips: 1 Cup (optional)
After you have gathered all of the ingredients set your oven temperature to 350 and get mixing!
Start with the pumpkin puree and gradually work your way down the list of ingredients; mixing with a spatula after adding each ingredient but the chocolate chips.
Now we must blend the batter. I used my immersion blender until the oats
were no longer whole and the batter was smooth. You can also use a high powered blender, like a Vitamix, to blend the batter.
Once the batter is smooth, mix in the chocolate chips with the spatula and begin filling the muffin tin. You can spray the tin or use muffin holders. To fill the tray put one big spoonful in each one, or about ¾ full. After all of them are filled, pop it in the oven for 18 minutes or until the muffins are firm on top.
This recipe makes about 18 muffins. Let them cool and ENJOY!