Don’t mind us, just cooking pumpkin-everything like it’s never going out of style! When we decided to create our limited Fall Vibes Pumpkin Pie Superfood Blend we immediately started imagining all the cozy, autumn-inspired dishes we could create. And these chocolate covered, oat-based pumpkin muffins barely didn’t even last a full day in the Jaffe house.
They’re deceptively more healthy than they look as they’re made entirely gluten-free and sweetened with real maple syrup. We topped them with dark chocolate which is said to be one of the best sources of antioxidants and can improve blood flow. Plus, they’re made with pumpkin which is actually a superfood! Enjoy these babies in the morning or as a delicious afternoon snack. Really, any time of the day because they’re just that good.
No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall.
¾ cup pumpkin puree (buy it or make your own with sugar pumpkins!)
½ cup nut butter (we used almond butter)
2 large eggs
¼ cup pure maple syrup
¾ cup unsweetened almond milk
1 tsp vanilla extract
2 cups gluten-free oats
1 tsp baking powder
¼ tsp salt
⅓ cup dark chocolate chips
Drizzle of Berry Bee Honey
Preheat oven to 350℉ and line a muffin pan with liners and spray with nonstick cooking spray.
In a bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until well combined. Then, stir in the dry ingredients: oats, baking powder, Fall Vibes and salt. Stir well to combine. Finish by adding in ⅓ cup dark chocolate chips into batter.
Evenly distribute the muffin batter in the liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes. Drizzle with Berry Bee Honey to help with immunity and add a touch of extra sweetness, if desired. ENJOY!