Flourless Pumpkin Muffins

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I always feel like I need to add things here but let's be honest, when you come for a recipe, you don't want to hear a story about some dramatic thing that happened while baking them or that my neighbor loved them, you just want the recipe. So here you go.

If you have suggestions or alterations, I always love to hear. Anything to make them better for others :)

 

Melty goodness, come to mama

Melty goodness, come to mama

 

Ingredients:

  • 1 cup pumpkin puree (or baked sweet potato)
  • 1/2 cup honey
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 cup almond butter
  • 2.25 cup oat flour (I just blended rolled oats to make my own)
  • 1 tsp. baking soda
  • 1 tbsp. vanilla
  • 1 tsp cinnamon
  • Sprinkle of sea salt
  • 1/2 cup dark chocolate chips (could use blueberries or nuts too!)
     

Directions:

  • Pre heat oven to 350 F
  • Line a cupcake tray with liners or grease each cup- (I made wax paper cups, see below for how to make)
  • Put all wet ingredients in blender (puree, honey, eggs, almond milk, + nut butter) and blend until smooth
  • Add in all other ingredients (except chocolate chips) and blend until even
  • Fold in chocolate chips, then fill each cupcake liner until 3/4 full. I topped mine with a couple more chips and pumpkin seeds
  • Bake for about 23 minutes (everyone's oven is different, just make sure the tops are golden)
  • Let cool and enjoy :)


Wax Paper Liners:

  • Cut wax paper into 5"x5" squares
  • Find a jar, can, or something hard that will fit in the cup
  • Place over the cup of the cupcake liner, and use the jar to press into the cup to mold each little wax paper nest
  • I sprayed them with coconut oil spray and then filled them with the muffin batter