So I literally spent the majority of the day cooking yesterday. I mean, I was off, so why not right?
The winner of the day was the gluten free pumpkin chocolate chip muffins. For a non baker, these guys were super easy. All it took was the ingredients and a food processor (a blender would work too).
Try them and thank me later
- 1 cup pumpkin purée
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tbsp vanilla extract
- 4 tbsp peanut butter
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cups rolled oats (I used gluten free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup dark chocolate chips
- large muffin tins (6-12)
- Preheat your oven to 350 degrees
- Add all your ingredients, starting with the wet ones, to a food processor. (Do no add the chocolate chips here!)
- Process the ingredients until smooth. It’s ok to have a bit of texture to your batter but try to get it as smooth as possible.
- Stir in your chocolate chips
- Pour your batter into greased muffin tins. Fill each cup only 2/3 of the way to the top
- Bake the muffins for 22 minutes. Test their readiness by poking the middle with a toothpick, if it comes out clean, they’re ready!
- Let cool completely then enjoy!
- You can change the peanut butter for any natural nut butter. It will change up the taste but give the same overall effect
- I’ve made these muffins into loaves and they’ve been a huge hit! The recipe and steps are the same except you pour the batter into two greased 8 in x 3 7/8 in x 2 15/32 in baking pans. Bake for 22 minutes and then in 10 minute intervals until a toothpick comes out clean. (Usually no longer than the 32 minute mark)
- I’ve also made these with dark chocolate chunks and they’ve been AWESOME