Pumpkin Bites

This recipe is one that I have played around with and am constantly adding and changing ingredients from an original recipe that I stumbled across by Stella from Hungry Happens. The ingredients are simple and I love that you can use pumpkin puree and almond butter to create something so delicious. You can make this vegan by creating a chia seed egg or just substitute with one large egg.

Yields 21 mini muffins

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INGREDIENTS:

1 tablespoon coconut oil

3/4 cup organic pumpkin puree

1 cup natural organic almond butter

1/2 cup maple syrup

1 teaspoon vanilla

1 chia seed egg (1Tbsp chia seeds to 3Tbsp water)or 1 large egg

1 teaspoon cinnamon

2 tablespoon ground pumpkin seed

2 tablespoons hemp seeds

3 tablespoons dairy free chocolate chips

1 teaspoon arrowroot flour

2 tablespoons  pumpkin seeds to sprinkle on top

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Prepare a mini muffin pan lightly greasing it with coconut oil

3. Combine all the ingredients except the chocolate chips in a large bowl and mix well.

4. Stir in the chocolate chips and scoop 2 Tbsp of batter into each well of the tray.

5. Garnish with a few pumpkin seeds

6. Bake in oven for 25-30 minutes until toothpick comes clean in centre and firm to touch.