Pumpkin Pie Muffins (flourless)

I love pumpkin this time of year! Pumpkin is high in vitamin A and fiber and can be great to add to your diet this time of year if you don’t load it with sugar too! These are a great balance of tasting good and still being low in sugar. I found this on runningwithspoons.com and have made it several times!

 

 

Ingredients:

  • 1/2 cup almond butter
  • 2 cups canned pumpkin
  • 2 egg
  • 1/2 cup honey
  • 1 cup rolled oats, processed into flour
  • 1/4 cup ground flaxseed
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ cup mini chocolate chips (optional)

Directions

  1. Preheat oven to 375F and prepare a muffin pan by spraying 18 cavities with cooking spray. Set aside.
  2. Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

18 muffins;per muffin w/o chocolate chips: 114 calories, 5g fat, 2g fiber, 10g sugar, 3g protein With chocolate chips: 132 calories, 6g fat, 3g fiber, 11g sugar, 4g protein

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *