A Pumpkin Muffin
adapted from www.runningwithspoons.com
yields 9 muffins
1/4 cup almond butter
3/4 cup canned pumpkin
6 T honey*
1 teaspoon vanilla extract
1/2 cup rolled oats, ground**
2 T ground flaxseed**
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
pinch of salt
1/4 cup chocolate chips, plus a handful to sprinkle on top (regular or mini)
handful of turbinado/raw sugar
Preheat oven to 375F and spray muffin pan for 9 muffins. In large bowl, combine all ingredients except chocolate chips, mixing together with spatula or wooden spoon until well-combined. Stir in 1/4 cup of the chocolate chips.
Distribute batter into muffin tins (to about 3/4 full) and sprinkle tops with remaining chocolate chips and several pinches of turbinado. Bake for 12-15 minutes or until toothpick inserted mid-muffin comes out clean. Let cool in pan for 10 minutes before removing.
*Tip: If you spray a measuring cup with cooking spray before measuring out something sticky like honey, it will pour out more easily.
**I dumped 1/2 cup of oats into our Magic Bullet and ground it up till fine. I did the same with the whole flaxseeds we had on hand. A regular blender or food processor would work just as well.
Ps: I loved these best the 2nd day.