healthy pumpkin muffins sugar free gluten free

So, umm… hi guys. I feel like it’s my duty to start this out by saying that I’m probably the least qualified person to be writing this post. If there is one thing on this earth I simply cannot ever get right, it’s baking. Example: you know those packs of cookie dough where seriously all you have to do is plop each one onto the pan and bake? Somehow, when I bake them, they’re hollow on the inside. Yeah, I don’t even know how that happens.

flourless pumpkin muffins

BUT. These are just too good not to post. They aren’t pretty, and my lack of photography skill doesn’t help, so just close your eyes and picture the prettiest pumpkin muffin ever. If you think about it, you can’t see the food when it’s in your mouth anyway, so I guess looks don’t matter too much. (;

These muffins aren’t complicated (like hello, Jordan bakes them. Case closed), they’re free of refined sugar + flour, yet they taste incredible. You need them in your life.

WHAT YOU’LL NEED:

1 cup pumpkin puree
1/2 cup pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter (or any nut butter you prefer)
1/4 cup unsweetened vanilla almond milk
2 and 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips

healthy fall pumpkin muffins

WHAT YOU’LL DO:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Starting with the wet ingredients first (pumpkin, maple sugar free pumpkin muffinssyrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.

Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until lightly golden brown.

Allow to to cool for at least 10-15 minutes before eating, but don’t let them get too cool, or else you’ll lose the magic of the melted chocolate chips. Ya know? That’s important.

If you’re not a chocolate chip person (is that a thing?), feel free to sub with raisins, nuts, or anything else you could possibly fancy! Also, feel free to use any sort of chocolate you prefer! I used dark chocolate, as I’m a dark chocolate kind of girl, through and through. (; Be creative!

Let me know if you end up giving these a try!

I’d love to hear what your favorite fall inspired recipes are!

xo

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