Pumpkin season is upon us! And so are these delicious pumpkin muffins.
Depending on where you live, this may mean cooler weather too. Here at Yumbutter HQ in Madison, Wisconsin, we love fall and watching the leaves change. No matter where you are, pumpkin-flavored-everything is starting to appear. It’s pretty much inevitable.
Pumpkins are so versatile and can be used in anything from lattes to soups to cookies. We’ve decided to share this pumpkin muffin recipe because of its divers array of uses! The muffins can be used for breakfast, dessert, or an afternoon snack. Whichever you choose, they’re incredibly delicious and simple to make. 🙂
- 1 cup organic pumpkin puree
- 1/2 cup organic maple syrup
- 2 organic eggs
- 1 tablespoon vanilla extract
- 4 tablespoons almond butter
- 1/4 cup almond milk (or milk of choice)
- 2 & 1/4 cups gluten-free oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon organic cinnamon
- 1/2 cup dark chocolate chips
- Preheat the oven to 350°F
- Line a muffin tin or coat with coconut oil (makes 12 muffins)
- Starting with the wet ingredients, (pumpkin, maple syrup, eggs, vanilla, almond butter, almond milk), add everything except the chocolate chips to a blender or food processor, and blend for 30 seconds, or until smooth
- Gently stir in the chocolate chips with a spoon
- Pour batter into the tin, filling each one about 3/4th full
- Bake for 22 minutes, or until golden brown
- Let cool for 10-15 minutes, and enjoy!
Note: adapted from Making Thyme for Health