Apple Pumpkin Muffins
3/4 cup pumpkin puree
1/2 cup milk of choice (I used unsweetend vanilla almond milk)
2 cups peanut butter or almond butter
2 1/2 tsp pure vanilla extract
3/4 cup flour (I used oat flour)
1 cup sugar
2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 tsp pumpkin pie spice
1-2 medium/large apples skinned and then diced.
- Preheat the oven to 350 F. Line muffins tins with paper cups.
- Stir all ingredients together to form a batter.
- Smooth the batter into the muffin tin.
- Bake 15-20 minutes. They may look underdone – let them cool for at least an hour, during which time they’ll firm up, and they firm up even more overnight if covered loosely on the counter.
Top the muffins off with a quick frosting! Add a few tablespoons of peanut butter to the leftover pumpkin puree. Mix it well and frost away!