When the weather starts getting crisp, who could resist these mouth watering Pumpkin Cashew Butter Chocolate Chip Muffins by Sara Stewart. This is one of our all time favorite muffin recipes. Not only is it easy to make, super moist and fluffy, but it's grain-free, gluten-free, and paleo-friendly. Enjoy and remember to do good and smile along the way :)
1 cup cashew butter (you can sub almond butter or peanut butter) 1/2 cup pumpkin puree 2 whole eggs 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon pumpkin pie spice 1/3 cup honey (or maple syrup) 1/2 cup Happy Day Organic Chocolate Wafers (soy free, vegan, gluten free), divided
1. Preheat oven to 350 F and grease a muffin tin with coconut oil or cooking spray. In a large bowl, combine the first seven ingredients (everything except the chocolate baking chips) and mix until a smooth.Fold in 1/4 cup baking chips.
2. Pour batter into greased muffin cups and dot each one with a few extra baking chips.
3. Bake 15-20 minutes, or until a toothpick comes out clean. Cool on a wired baking rack.
Meet Sara Stewart:
Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer.