I am not a pumpkin flavor kind of gal but I really wanted to give pumpkin a chance and in this case, it did not disappoint. As soon as the weather shifts into cooler temperatures I find myself gravitating towards more of the “comfort” foods. In the warmer months, I can grill all day every day but in the cooler months, I really crave some of life’s simple pleasures.

As soon as September hits (or maybe even earlier!), all I see is pumpkin this and that. It’s literally everywhere! We can not escape it. So impulsively I bought a can of pumpkin puree and thought to myself “I’ll hold on to this for when I’m ready to use it”. That day came! I do not have a gluten allergy or sensitivity but due to the quality of food in this country, I do primarily follow a GF diet. So I wanted to create something on a Sunday morning that would satisfy what I was looking for (muffins!) but eliminate the gluten/flour. So, I came up with these! They’re super easy and tasty! If you’re like me and need a little comfort in your life without all the added unnecessary ingredients — give these a go!

…and if you’re not a pumpkin fan (also like me), I would recommend giving these a try! They do not disappoint. Enjoy!

INGREDIENTS:

• 1 Cup Pumpkin Puree
• 1 Cup Natural Peanut Butter
• 1/3 Cup Maple Syrup
• 1 Egg
• 1 Teaspoon Baking Soda
• 1 Teaspoon Cinamon
• 1/2 Cup Chocolate Chips
• 1/4 Cup Pecans (walnuts will be good too)

DIRECTIONS:

1. Preheat your oven to 350 degrees.
2. In a large bowl mix together the pumpkin, PB, egg, and maple syrup.
3. Add the baking soda and cinnamon. Mix well.
4. Add the chocolate chips and pecans. Mix well.
5. Using a 1/4 measuring cup – place 1/4 cup into your muffin molds.
6. Add a few extra chocolate chips on top
7. Bake for 20-25 minutes. Use a toothpick to check – if the toothpick has batter on it, it’s not cooked. When there is no batter, your muffins are good to go!