Pumpkin Almond Butter Muffins
These pumpkin almond butter muffins are wholesome and full of pumpkin flavor. Made with whole grains and maple sweetened, they're the perfect healthy fall snack. They can even be made Vegan!
Servings: 12 Muffings
Ingredients
- 1 cup pumpkin
- 1/2 cups maple syrup
- 1/2 cup coconut oil melted
- 1/3 cup almond butter
- 2 eggs or egg replacer
- 1 cups Whole wheat pastry flour
- ¾ cup whole-spelt flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup dark chocolate chips optional
Instructions
- In a mixing bowl, combine the maple, pumpkin, eggs, oil, water and almond butter; beat well.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture. Stir until just combined.
- Top muffins with dark chocolate chips or mix into batter before baking. I've found that topping them with the dark chocolate chips before baking actually results in a tastier muffin, but either is fine.
- Grease a standard muffin pan and fill the cups about 3/4 full with batter. Leave them without topping for a more savory muffin, or add cinnamon sugar, chocolate chips or streusel if desired.
- Bake at 350 degrees for 22 to 25 minutes.
Notes
Recipe will make 12 muffins. Use egg replacer for vegan muffins.