Gluten-Free Pumpkin Pie Muffins
- Number of Servings: 9
Ingredients
1/4 c. almond butter3/4 c. canned pumpkin1 egg6 Tbsp honey1/2 c. rolled oats2 Tbsp ground flaxseed1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/2 tsp. ground cloves1 tsp. vanilla extract1/2 tsp. baking soda*optional, 1/4 c. mini chocolate chips (not included in nutritional breakdown)
Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
Add all ingredients (except for chocolate chips, if using) into a high-powered blender or food processor and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand, if using.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
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.
Serving Size: 1 muffin
Number of Servings: 9
Recipe submitted by SparkPeople user LRHURT.
Add all ingredients (except for chocolate chips, if using) into a high-powered blender or food processor and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand, if using.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
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.
Serving Size: 1 muffin
Number of Servings: 9
Recipe submitted by SparkPeople user LRHURT.
Nutritional Info Amount Per Serving
- Calories: 128.6
- Total Fat: 5.5 g
- Cholesterol: 21.0 mg
- Sodium: 82.0 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.0 g
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