White Chocolate Pumpkin Oatmeal Muffins (Gluten & Dairy Free)

I told ya'll it's the season of Vitamin A.  I'm not complaining!

I had some pumpkin leftover from making these pumpkin brownies.  You can never let pumpkin go to waste!

White Chocolate Pumpkin Oatmeal Muffins

1 C Pumpkin Puree

1/2 C Pure Maple Syrup

2 Eggs

1 T Vanilla (make sure it's GF)

4 T Almond Butter (You can sub about 3 T coconut oil- I like the extra protein though)

1/4 C Unsweetened Almond Milk

2 1/4 C CERTIFIED GF Rolled Oats

1 t Baking Powder

1/2 t Baking Soda

1/2 t Sea Salt

1 t Cinnamon

1/2 C White Chocolate Chips (make sure they are dairy free)- you can use dark chocolate too! YUM

Preheat oven to 350 & prep a muffin tin (liners/oil).  Start at the top of your ingredient list and layer everything (except the chips) in your blender (hey Vitamix!).  Puree until smooth.  Gently stir in the chocolate chips.  Fill each muffin tin about 3/4 full.  Bake for about 25 minutes.  Cool a bit before enjoying.

These made the perfect breakfast to go with my green smoothies this week!

Find the original recipe here.