Mini Pumpkin Muffins with Maple & Chocolate

These bite-size pumpkin muffins are great for breakfast, snacks, school lunches, and any time you need a little something to keep you energized. We use gluten-free flour, but you can substitute in your flour of choice. You can also switch the chopped chocolate for chocolate chips if desired.

Ingredients

½ cup pumpkin puree
¼ cup DateME Date Paste, melted
3 Tbsp. salted butter, softened
3 Tbsp. milk of choice
2 Tbsp. maple syrup
2 Tbsp. almond butter
1 tsp. vanilla extract
½ cup flour/gluten-free flour blend
¼ cup oat flour
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
2 eggs
¼ cup chopped chocolate (use more if desired)
pecan halves for topping

Directions

Preheat oven to 350°F.
In a bowl, cream together the pumpkin, date paste, butter, milk, maple syrup, almond butter, and vanilla extract.
In a separate bowl, combine the flour, oat flour, cinnamon, baking powder, and baking soda.
Slowly pour the dry ingredients into the wet ingredients, mixing as you add them.
Whisk the eggs and mix them into the batter.
Fold the chopped chocolate into the batter. If you’d like, you can also add chopped pecans.
Spoon the batter into 24 mini or 12 regular-sized muffin tins with liners. Bake for a few minutes, then carefully remove the pan from the oven and place 1-3 pecan halves on top of the muffins, depending on the size (we made minis so only used one pecan on top).
Place muffins back into the oven and bake in total for around 12-15 minutes for mini and 20-25 minutes for regular sized muffins. Allow to cool prior to enjoying.

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