Happy Fall!!! And happy pumpkin spice EVERYTHING! I’m a big fan of pumpkin and love the combination of cinnamon, nutmeg, ginger, and cloves, but the deluge of pumpkin spice items this year is out of control. I’d much rather cook/bake with real pumpkin than eat the artificial products. Aside from being a great addition to fall recipes, pumpkin has lots of health benefits including high fiber content and a ton of vitamin A. If you haven’t cooked with pumpkin yet, try it out! These everything pumpkin muffins are a great place to start! They’re flourless and full of yummy ingredients. Enjoy them for breakfast or an afternoon snack!
Ingredients
1/2 cup almond butter
1/2 cup all natural peanut butter
1 cup pumpkin puree
1/4 cup pure maple syrup
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
Pinch of kosher salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Pinch or 2 of ground cloves
1/4 cup chia seeds
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup bittersweet chocolate chips, coarsely chopped
Preheat oven to 350º F. Line muffin tin with liners or spray with cooking spray. In a medium bowl whisk together all ingredients through ground cloves. Stir in chia seeds, walnuts, cranberries, and chocolate. Spoon into prepared muffin tin. Bake for 25-30 minutes until lightly browned and toothpick inserted in center of muffin comes out clean. Cool slightly and transfer to wire rack to cool completely.
Stay tuned for more pumpkin recipes throughout the season! What are your favorite ways to use pumpkin?
*Recipe adapted from Ambitious Kitchen. You can also bake into bars instead of muffins.
Sunday Girl Eats 