Hello Fall
What better way to spend the first day of October than enjoying these warm and cozy Pumpkin Spice Muffins?! They taste like Fall and there are so many reasons why you will love them! Let me count the ways…
One-Bowl Wonder
I love playing in the kitchen, but I don’t love the cleanup. I’ve had plenty of clients tell me the same thing. It can definitely be a drawback to getting in the kitchen at times. Choosing recipes that need minimal equipment is key. This recipe only requires one big bowl (actually, I like to use a large measuring cup instead of a bowl) and a couple measuring spoons. Clean up is a cinch, especially if you use cupcake liners.
Full of Fall Goodness
Pumpkin pie spice is all the rage this time year and it’s no wonder. The mixture of cinnamon, ginger, nutmeg, allspice, and cloves can bring about all the good feels of Fall. The pumpkin puree also makes these a delicious seasonal treat and it delivers a dose of nutritious goodness including fiber, vitamin K, vitamin C, potassium, copper, manganese, and riboflavin.
Balanced Nutrients
The nut butter and eggs in these muffins provide protein and fat while the pumpkin provides complex carbs. A mix of all the macronutrients makes for a well-balanced snack or treat. You can feel good about noshing on these with your morning coffee, with your lunch or in the afternoon.
One-Bowl Mini Pumpkin Nut Butter Muffins
What better way to spend the first day of October than enjoying these warm and cozy Pumpkin Spice Muffins?! They taste like Fall and there are so many reasons why you will love them!
- coconut oil spray (or alternative)
- 1 cup almond butter (or alternative)
- 2/3 cup pumpkin purée (not pumpkin pie mix)
- 2 eggs (large)
- 1 tsp vanilla extract
- 2 Tbs maple syrup
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 2 Tbs chocolate chips (optional)
Prep
- Preheat oven to 350°F.
Grease mini muffin with coconut oil spray.
Make
Add all ingredients, except coconut oil spray, to a bowl and whisk until smooth and creamy.
Using a small ice cream scoop or two spoons, place batter in mini muffin tins 3/4 way full.
- Bake for about 10 minutes until tops spring back when touched. (If using larger muffin tins, bake time will be longer.)
- Remove from oven and let stand two minutes before removing from pan.
Opt for a natural nut butter. Check the ingredient list. The only ingredients for natural nut butter will be the nut itself and maybe salt. Oil separation is natural. When you first open the nut butter, stir very well. If you have peanut or nut allergies in your home, a seed butter like Sunbutter will work too.
