The perfect bite sized treat, you will LOVE these muffins.
They are so easy to make and free of grains and gluten. I whipped these up twice last week. Once because I was testing the recipe and two, because I had a girlfriend come over and not only cooked her up a fabulous meal, but I treated her to these mini muffins. In fact, I got her to whip all the ingredients together and I threw them in the oven.
So if you ever come visit me at my house, you now know I’ll put you to work in the kitchen 😉
My cat is a fan of pumpkin too. He’s really just a fan of food in general. It’s interesting some of the things I’ve seen him eat. And not because I gave it to him, but because he’s sneaky and managed to grab food off the counter and run with it under the bed. You can see him in the below photo trying to sneak some muffins!
No onto the easiest muffins you’ll ever make. You’re kids will love them and you’ll feel like a super star for treating them to something good and without having to mess up the kitchen. Less mess is a huge bonus when it comes to baking.
- 3/4 cup pumpkin puree
- 1 cup raw almond butter
- 1/3 cup maple syrup
- 1/4 cup walnuts, roughly chopped
- 1 egg
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp ground vanilla
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
- Preheat oven to 325.
- Grease a mini muffin pan with coconut oil or use muffin cups.
- Combine all ingredients, except chocolate chips into a bowl. Mix until well combined, then fold in chocolate chips.
- Place evenly into muffin tray.
- Bake for 15 minutes.