Healthy Pumpkin Muffins

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YOU GUYS! How is it already fall!? In Hawaii fall isn't really a thing, but when you make pumpkin muffins to Monster Mash it becomes a thing. I will be posting more of my fall favorites throughout the season, let me know if there is anything you want to see! I got this awesome healthy pumpkin muffin recipe from my wizard chef bff Randi Parks! She has a great website and cookbook, go check it out!
*WARNING! DO NOT MAKE IT IN BREAD FORM. I made this recipe as bread because I didn't have a muffin tin, and it tasted too dense. It does not convert over to bread, but makes amazing muffins* 

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These pumpkin muffins are the bomb! I actually ate them for breakfast and lunch yesterday... okay and maybe one for desert. But really they are great! The oats make the muffin hearty and filling! I am planning on using them for breakfast for my husband and I throughout the week(if they last that long) but they also make a great snack/desert! 

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The best part is you just throw all the ingredients in the blender! Super easy cleanup. 

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This recipe makes 12 muffins but it can be easily doubled if you are looking to make more. 


Ingredients:

  • 1 cup pumpkin puree

  • ½ cup pure maple syrup

  • 2 eggs

  • 1 tablespoon vanilla extract

  • ¼ cup almond butter (or peanut butter)

  • ¼ cup unsweetened almond milk

  • 2 ¼ cup rolled oats

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

  • ½ cup dark chocolate chips


Directions:

  1. Preheat the oven to 350°F. Grease the muffin tin for 12 muffins.  

  2. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond milk, nut butter, almond milk, vanilla). Follow with the dry ingredients (oats, baking powder, baking soda, salt, cinnamon) or everything except the chocolate chips into a blender. Blend for about 30 seconds, or until smooth.

  3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.

  4. Allow to cool for at least 10-15 minutes, then enjoy!

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Vegan Dark Chocolate Fudge