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.
- 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
- 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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