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Well Balanced Nutrition

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast, Snack
Cuisine: American, baked goods
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Grease mini muffin with coconut oil spray.
Make
  1. Add all ingredients, except coconut oil spray, to a bowl and whisk until smooth and creamy.
  2. Using a small ice cream scoop or two spoons, place batter in mini muffin tins 3/4 way full.
  3. Bake for about 10 minutes until tops spring back when touched. (If using larger muffin tins, bake time will be longer.)
  4. Remove from oven and let stand two minutes before removing from pan.

Notes

I use almond butter because it's my preference.
Try a natural nut butter if you can, with just nuts (and maybe a pinch of salt). Don’t worry if the oil separates; that’s normal! Give it a good stir before using in this recipe.
If peanut or nut allergies are in the house, a seed butter like Sunbutter works just as well.