Flourless Vegan Pumpkin Muffins

Ingredients

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Sweetener, syrup, agave

  ¼ cup or 55g

• Vanilla extract

  2 tsp or 8g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Salt

  Table

  ¼ tsp or 2g

• Cinnamon

  Spices, ground

  1 ¾ tsp or 5g

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Baking powder

  Leavening agents, low-sodium

  ¾ tsp or 4g

• Baking soda

  Leavening agents

  ⅛ tsp or 0.6g

Directions

1. 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.
2. 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.)
3. 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 will have a fudge-like consistency and almost pumpkin pie-like, not fluffy like your usual muffins. Enjoy!

Similar Foods

• Pumpkin Spice Breakfast Muffins
• Pumpkin, Apple & Caramelized Onion Vegan Quesadilla
• Vegan Gluten Free Funfetti Muffins