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!
Course Breakfast, Snack
Cuisine American, baked goods
Keyword dairy free, gluten free, vegetarian
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Resting Time 5 minutesminutes
Total Time 30 minutesminutes
Servings 6
Author Well Balanced Nutrition
Ingredients
coconut oil sprayor alternative
1cupalmond butteror alternative
2/3cuppumpkin puréenot pumpkin pie mix
2eggslarge
1tspvanilla extract
2Tbsmaple syrup
1/2tspbaking soda
1tspapple cider vinegar
2Tbschocolate chipsoptional
Instructions
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.
Notes
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.