6 Servings 20 min Cook
1/2 Cup Pumpkin
1 1/2 Cup White Beans
1 Cup Sweetener, Syrup, Agave
2 Tsp Vanilla Extract
2 1/2 Tbsp Sugar
1/2 Cup Oatmeal
1/4 Cup Almond Butter
1/4 Tsp Salt
1 3/4 Tsp Cinnamon
1/2 Tsp Pumpkin Pie Spice
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
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.
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.
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.