October is officially the time when I try to include pumpkin into everything! I’ve made pumpkin muffins before, but never have they been this easy with a simple blend and bake prep! Plus, they’re ingredient profile is so clean and nutritious, they make for the perfect pairing with any meal. I even had 2 with eggs for breakfast the other day!



INGREDIENTS

2 ¼ cups oats

2 eggs

1 cup pumpkin puree

½-3/4 cup unsweetened vanilla almond milk

½ cup organic maple syrup

4 tablespoons melted ghee or coconut oil

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon allspice

½ cup dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees



Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.) Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)



Stir in the chocolate chips Stir in the chocolate chips



Fill 6 muffin liners ¾ full Fill 6 muffin liners ¾ full



Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean



Let the muffins cool for 10-15 minutes on a cooling rack Let the muffins cool for 10-15 minutes on a cooling rack

*recipe makes 6 muffins (1 serving = 2 muffins)

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