Pumpkin Season seasons seems to be stronger than ever.
Have you set foot inside a Trader Joe’s recently? That entire store got a Pumpkin Makeover. And I’m not talking about that weird Today show horrible slapped together makeover. I’m talking about the back in the day Oprah Winfrey Show circa 2008 ‘there’s NO way that’s the same woman that just walked out there on the stage and now I’m crying tears of joy’ kind of makeover. There are things on those shelves that got Pumpkinified that I wouldn’t even think could be pumpkinified. But nevertheless, I still want it.
What is it with us and pumpkin?! I can’t say for certain why this obsession runs deep but whatever it is, I’m happy to be on the bandwagon and admittedly also spend my mornings from september-january craving something delicious and warm and pumpkin (of course) but as you know by know, I’m also looking for something filling and gluten-free, dairy free and won’t leave me with a carb/ sugar crash like most of the seasonal shelved pumpkin items do.
So… enter these:
Pumpkin Chocolate Chip Muffins that don’t have a single ounce of grain/flour in them! You won’t believe how good these are! They taste like the perfect pumpkin treat without the sluggish after effects or breakouts!! And you can’t even tell there’s zero flour in them!
There you go, Pumpkin- always delivering!
What You’ll need:
1 Cup Almond Butter (I used Justin’s Classic)
½ cup organic pumpkin
1 Tbsp. Pumpkin Pie Spice
1/3 cup maple syrup (or honey or coconut sugar)
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
¼ – ¾ cup Enjoy Life dark chocolate chips (or other dark chocolate of choice) – this is dependant on how much sweetness you want! (You can also omit the chocolate chips all together… that’s your choice. But when given the choice, I always choose chocolate!)
Preheat oven to 350, line muffin pan with muffin liners
Combine all ingredients in a bowl
Divide evenly amongst 12 muffins
Bake for 20 minutes
Let cool and enjoy!!
Let me know if you try these and what you think!