Ingredients:

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1 1/2 cup rolled oats

1 cup pumpkin puree

1/4 cup almond butter

2 eggs

1/4 unsweetened almond or soy or coconut milk

1/2 cup maple syrup

1 tablespoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup chocolate chips (optional)

1/3 cup walnuts (optional)

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Method:

 

Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with baking spray or line with baking cups.

 

Place the rolled oats in a blender or food processor, and blend or process until the oats resemble a coarse flour, or fine flour if your appliance is capable. Set aside.

 

Place the pumpkin puree, almond butter, eggs, almond milk, maple syrup, the ground oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a blender or food processor, and blend or process to combine, until smooth.

 

Pour the batter into the prepared muffin pan, filling each about ¾ full.

 

Top the muffin batter with the dark chocolate chips and pecans, if using them.

 

Bake for 20 to 24 minutes, until light golden brown.

 

Allow the muffins to cool slightly before removing from the muffin pan and enjoying.

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Store extra in ziplock bag in the fridge, or freeze for later!