Gooey Pumpkin Pie Muffins (Gluten Free & Paleo)

Happy October~! This calls for even more pumpkin themed foods. Can we ever have too much pumpkin? Probably not. This recipe was so easy to make and the muffins turned out delicious!

Make sure to check out my collaboration with Tiffany Shim at the bottom of this post, in which we show how to prepare these lovely muffins as well as a pumpkin smashing!

Ingredients:

  • 1 Cup of Pumpkin Puree
  • 1/2 Cup of Pure Maple Syrup
  • 2 Eggs
  • 1 Tablespoon of Vanilla Extract
  • 4 Tablespoons of Almond Butter
  • 1/4 Cup of Unsweetened Vanilla Almond Milk
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Dark Chocolate Chips

Directions:

Step 1 – Preheat oven to 350Β°F and line your muffin pan (12ct)

Step 2 – Blend all the wet ingredients together in a food processor or blender (Pumpkin puree, Syrup, Eggs, Vanilla, Almond Butter, and Almond Milk)

Step 3 – Pour the blended ingredients into a separate bowl, and stir in the dry ingredients until they are completely blended (Baking Powder, Baking Soda, Salt, Cinnamon, Chocolate Chips)

Step 4 – Scoop the batter into the muffin tin, filling the cups about 3/4 of the way

Step 5 – Bake for about 22 minutes, or until golden brown.

Step 6 – Let the muffins cool for about 10 minutes, and then enjoy!!

Check out our cooking videoΒ here, and make sure to check out Tiffany Shim and subscribe to her channel – she posts awesome vlogs!

Print the recipe here.

XOXO

Sisi & Tiffany

*Modified Recipe From Making Thyme For Healthy
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