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

Ingredients:

• 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.