Today is national Pumpkin Day!
Who knew there was such a day?!
Pumpkin Coffee, Pumpkin Beer, what’s your favorite Pumpkin Treat?
While it seems like we tend to indulge a little more this season I am always on the hunt to find recipes that are full of flavor BUT doesn’t wreck havoc on our diets!
I found this super easy recipe that fits the bill!
It’s Gluten Free and Vegan!
Try it tomorrow with your favorite morning beverage!
Taken from the Blog of Chocolate Covered Katie –
- 1/2 cup pumpkin puree
- 1 1/2 cups white beans (15-oz can)
- 1/4 cup pure maple syrup or honey
- 2 tsp pure vanilla extract
- 2 1/2 tbsp sugar OR pinch stevia (or use 2 1/2 tbsp additional maple syrup and decrease pumpkin by 2 1/2 tbsp)
- 1/2 cup quick oats
- 1/4 cup almond butter OR allergy-friendly alternative
- 1/4 tsp salt
- 1 3/4 tsp cinnamon
- 1/2 tsp pumpkin pie spice or additional cinnamon
- 3/4 tsp baking powder
- 1/8 tsp baking soda
Preheat oven to 350, and grease a muffin tin or line with cupcake liners. Drain the beans, rinse very well, and pat dry. This is important, as it gets rid of any bean taste. Combine all ingredients in a high speed blender or food processor until completely smooth. (If you’re using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Spoon the batter into the liners, smooth the tops, and bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. They also firm up even more overnight. However, these are supposed to be fudgy and almost pumpkin-pie-like, not fluffy and flour-y like your usual muffins. [I love adding a little high quality chocolate to any treat! after you blend add a half cup of dark chocolate morsels to your batter for an extra special treat!]