PUMPKIN SPICE BREAKFAST MUFFIN
We are all for celebrating a new season! As we move through fall (our favourite!), many of us will begin to crave warm and comforting foods. Breakfast muffins are one of our favourite ways to start the day! Especially when they are made of whole foods AND taste delicious.
- 15oz of pumpkin puree
- 2 flax eggs or 2 free-range eggs
- 1 cup of nut butter (we used almond butter)
- 1/3 cup of maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground clove
- 1 tsp baking soda
Mix-ins (quantity can be adjusted based on preference)
- 4 tbsp cacao nibs
- 3 tbsp raw hulled pumpkin seeds
- 1 tbsp hemp powder
- 2 tbsp flax seeds (if not using flax eggs)
- extra cacao nibs
- chopped walnuts
Preheat the oven to 350 degrees.
Mix together all the ingredients until a creamy texture. Fold in desired mix-ins.
Use compostable muffin cups and place in the muffin trays or use coconut oil to grease the trays before filling with muffin mixture.
Add to muffin trays. Top each muffin with cacao nibs, walnuts or other toppings before placing in the oven.
Bake for about 20 mins, remove from the oven and let cool before eating!