Thanksgiving week is upon us! These delicious little friends made their way into my home this weekend and I couldn’t be happier. I have been obsessed with all things pumpkin this year. This is my fourth or fifth pumpkin recipe I’ve made…and we are just talking muffins here! I love love love this recipe but mostly because it all goes in a blender. Other than measuring equipment, there is just a blender to clean. Did you hear me? Just a blender!
You can make these vegan with a flax seed egg. Although I haven’t tried it, sun butter is typically a good swap for almond butter if you are looking to make these nut free.
Like I said, I’ve tried manyyyyyy recipes this autumn season but this is THE best which is why I am sharing with you! I converted my “not a fan of pumpkin spice” hubby to eating these. And we are talking 3 in a sitting. We will work on portion control another day.
Happy Thanksgiving week!
Yield: About 20 muffins
1/2 cup pumpkin puree
2 large eggs
1/2 cup maple syrup or honey
3/4 cup smooth almond butter
3 tablespoons coconut oil, softened
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup arrowroot powder
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup chocolate chips ( I used EnjoyLife, dairy/gluten/soy free)
1. Preheat oven to 350 degrees. Prepare a muffin tin by lining with paper liners or grease with coconut oil.
2. Combine all ingredients in a blender except the chocolate chips. Blend until smooth on high, about 30-60 seconds.
3. Fold in chocolate chips, reserving a few to sprinkle on top.
4. Fill muffins 2/3 of the way full, sprinkling a few chocolate chips on top.
5. Bake in preheated oven for 15-18 minutes or until a toothpick comes out clean when placed in the center. Let cool for a few minutes before enjoying!