Description
Easy 1-bowl pumpkin muffins with cacao nibs, dried cranberry, and dark chocolate chips. Enjoy as a healthy breakfast, snack, or dessert.
Ingredients
- 2 cups gluten-free oat flour
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 cup maple syrup (+2 TBSP extra for sweeter muffins!)
- 1 cup canned pumpkin purée
- 1/2 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1/4 cup Navitas Organics Cacao Nibs
- 1/4 cup dried cranberries
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 400°F and line a muffin tin with liners or, alternatively, spray with non-stick spray.
- In a large bowl, combine dry ingredients and mix to combine. Next, add wet ingredients and whisk again until well combined.
- Fold in the cacao nibs, cranberries, and chocolate chips.
- Spoon the muffin batter into the muffin tins and fill them 3/4 way full. Top the muffins with more cacao nibs, cranberries, and chocolate chips, if desired.
- Bake the muffins for 18-20 minutes, until they’re golden brown on the edges and slightly firm to the touch.
- Store leftover muffins in an airtight container in the refrigerator for up to one week and freeze them for long term storage.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free