Tuesday, December 15, 2015

Pumpkin Gingerbread Muffins

It's a well known fact that pumpkin is the winning flavor of fall, and gingerbread is the winning flavor of winter. But what happens when you combine the two into a holiday-hybrid-muffin? Magic! These flavorful muffins combine everything that is great about fall and winter into one delicious breakfast, and it's healthy to boot. The gold sprinkles are optional, but I think they add a little fun into the mix. Plus, it's Christmas, so the more sprinkles the merrier.

Pumpkin Gingerbread Muffins

  • 2 1/4 cups old-fashioned oats
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs, room temperature
  • 1 tbsp. pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/4 cup dark molasses
  • 4 tbsp. creamy almond butter
  • 2 tbsp. light brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • gold sprinkles (optional)
Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by lining or spraying with non-stick cooking spray. 

Add all ingredients to a blender and puree until smooth. Fill muffin cups 3/4 of the way full, sprinkle the tops with sprinkles, and bake for 22 minutes, until a toothpick stuck in the center comes out clean.


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