I may have shared this recipe here before; I can't remember. But, this weekend some of our best friends introduced and brought home their sweet baby A and I couldn't think of anything better to bake and deliver them than some pumpkin chocolate chip muffins.
When I was pregnant I had cravings, but those cravings were nothing compared to the sweet tooth I had while nursing. I remember eating 2-3 s'mores granola bars in a sitting while I was nursing. It didn't hurt that they were easy to grab and consume while holding a newborn either.
Next time around I'll be healthier...promise.
So, when my friends brought their sweet babe home, I knew these would be the perfect snack for mama to grab on her way to the nursery while she nursed. They are delicious, just sweet enough, nutritious, and quick.
When I make these I usually make a double batch because they freeze well and they are super yummy. This time I had no choice because my toddler wouldn't accept me making them and not allowing him to have them. I'm not complaining since they are so healthy!
- 1 cup almond butter (when I double this recipe I use 1 cup almond butter and 1 cup peanut butter to save on cost)
- 2/3 cup pumpkin puree (not pie filling)
- 2 eggs
- 1 egg white
- 1/3 cup honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips
- Preheat oven to 350
- Combine pumpkin and almond butter until smooth.
- Stir in eggs and honey. Add dry spices. Mix well.
- Add chocolate chips.
- Distribute batter evenly into 12 muffin cups
- Bake 15-20 minutes
- Allow to cool on rack before serving.
These make great gifts for coworkers, snacks for daycare, or treats for a birthday party. Kids think they taste great while adults quietly sit back and chuckle at the gluten free, grain free goodness being consumed by sugar crazed littles.