Pumpkin Muffins (Grain-Free!)

 1 ¼ cups almond butter
  cup pumpkin puree
 3 eggs
 ¾ tsp baking soda
 ¼ tsp sea salt
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract
  cup maple syrup
  cup dark chocolate chips (optional)

1

Preheat oven to 350F. Line a muffin tray with silicone muffin liners.

2

In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.

3

Fill each liner around 3/4 full (leaving room to rise in the oven).

4

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!

Ingredients

 1 ¼ cups almond butter
  cup pumpkin puree
 3 eggs
 ¾ tsp baking soda
 ¼ tsp sea salt
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract
  cup maple syrup
  cup dark chocolate chips (optional)

Directions

1

Preheat oven to 350F. Line a muffin tray with silicone muffin liners.

2

In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.

3

Fill each liner around 3/4 full (leaving room to rise in the oven).

4

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!

Pumpkin Muffins (Grain-Free!)

2 Comments

    1. Hi! The almond butter makes it incredibly moist and creamy. I’d suggest replacing the almond butter with sunflower seed butter… just be prepared that it may turn the muffin slightly green once it mixes with the baking soda but it’s completely harmless!

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