I still have so many of my favourite pumpkin recipes to share! I find pumpkin incredibly versatile because it has such a light flavour it can replace many other ingredients like flour, applesauce and even butter! Muffins are aways a staple since they are so easy to pack for lunch or eat in the car. The added pecans give such a nice crunch it almost tastes like a little brownie!
What you will need:
3/4 Cup Pumpkin Puree
1 Cup Natural Almond Butter
1/3 Cup Pure Maple Syrup
1/4 Cup Pecan Pieces
1 Egg (Flax egg if you're Vegan)
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/2 Tsp Pure Vanilla Extract
1 Tsp Baking Soda
1/4 Cup Dairy Free Chocolate Chips
Instructions:
Pre heat oven to 325 degrees and spray muffin tin with coconut oil. I use the silicon muffin liners and I love them!
Combine all the ingredients except for the chocolate chips and mix well. Fold in chocolate chips and distribute evenly. Bake for 15 minutes!
I've never had such gooey muffins that stayed moist all week! They would also make great cupcakes too with a "creamcheeze" frosting. Enjoy, I know I did :)
Makes 12 muffins
221 Calories, 16g Carbs, 5g Protein, 17g Fat
