Pumpkin Muffins
Did you know that you can replace flour with ALMOND BUTTER and it’ll create a moist, fluffy, delicious muffin?! 🤯. Such a great autumn treat that packs great nutritional content from the pumpkin puree and is sweetened naturally by pure maple syrup. Perfect for breakfast, snack, and kids’ lunchboxes! Grain free + gluten-free.
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 12
Ingredients
- 1.25 cup1.25 cup1.25 cup Almond Butter
- 0.666 cup0.666 cup0.666 cup Pumpkin Purée
- 0.666 cup0.666 cup0.666 cup Baking Chocolate Chips
- 0.333 cup0.333 cup0.333 cup Pure Maple Syrup
- 333 Eggs
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.75 tsp0.75 tsp0.75 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F. Line a muffin tray with silicone muffin liners.
- In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.
- Fill each liner around 3/4 full (leaving room to rise in the oven).
- Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 249 |
| Fat: | 21 g |
| Carbohydrates: | 17 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 194 mg |
| Fiber: | 4 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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