Pumpkin Muffins

You don't have to hide it from me...

I know you've been dreaming about a pumpkin spice latte even if it isn't fall in your neck of the woods.
It's spring in Brazil right now and though I am transitioning into the summer vibe I can't deny how much I want to sip on something with cinnamon and spice.

If you can relate, stick around because this recipe is sure to satisfy your fall cravings.

Let's chat about our ingredients...

100% pure maple syrup - This is my favorite natural sweetener because it doesn't give off a weird taste and it isn't refined.
Be sure to get pure maple syrup. None of that Aunt Jemima stuff...

Pumpkin pie spice - If you live in the USA this is not a hard product to find. However, here in Brazil, it's probably a black market item. You can make your own Pumpkin pie spice using cinnamon, ginger, nutmeg, allspice, and cloves.

Raw pecans, dark chocolate chips, or raisins? - The decision is entirely up to you!
I prefer to put nuts and raisins but to each their own. If you are vegan be sure to buy dairy-free chocolate.

Okay, let's get cooking!

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A post shared by Zoe â–¡ Plant-based Health Coach (@zkwellness_) on Oct 29, 2020 at 12:35pm PDT

Ingredients:

1 15oz can pumpkin puree
1 ripe banana
3/4 cup almond milk (or your favorite plant milk)
1/2 cup 100% pure maple syrup
2 cups rolled oats
3 TBS pumpkin pie spice
1 TSP baking powder
1/2 TSP salt
3/4 cup raw pecans (chopped), dark chocolate chips, or raisins


Directions:

Preheat oven to 350
Mash banana
Add banana, pumpkin, almond milk, and maple syrup to a big bowl.
Mix until smooth
In a blender add oats, pumpkin pie spice, baking powder, and salt, Blend until it is the consistency of flour

Mix dry ingredients with wet, Combine until smooth
Once everything is well-combined add in your nuts or chocolate
Oil muffin tin, Fill tin with batter and place in oven
Bake until golden brown (about 25 minutes)

Once out of the oven let rest for 10 minutes
Enjoy <3

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