You’d think that as much as I love food and trying new flavors, my meals would be wild. But the truth is, I’m pretty boring when it comes to breakfast. In fact, my favorite breakfast food is oatmeal… I can eat it for about two weeks straight without getting bored! And when that happens, I switch to eggs and toast. Woo.

So when fall seemingly came early this year, and everyone was obsessing over pumpkin spice lattes and breaking out the flannel by September, I wanted in on the action! I started looking for cool pumpkin recipes, and there are TONS!  I’ve already tasted a pumpkin macaroon, pumpkin and Oreo doughnut, and pumpkin Belvita cookies this season, but these pumpkin muffins outrank them all! I’d been letting my pumpkin desire fester for about a week when I came across these muffins on Chocolate Covered Katie’s blog… and I knew what I had to make!


What you need (makes 9-10 full-size muffins):

  • 1/2 cup pumpkin puree
  • 1 1/2 cups white beans (one 15-oz can)
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 1/2 Tbsp sugar (OR, use 2 1/2 Tbsp additional maple syrup and decrease pumpkin by 2 1/2 Tbsp
  • 1/2 cup quick oats
  • 1/4 cup almond butter
  • 1/4 tsp salt
  • 1 3/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda

What to do:

  1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  2. Drain the beans if using canned beans, rinse, and pat dry.
  3. Combine all the ingredients in a blender or food processor and blend until completely smooth.
  4. Spoon the batter into the liners, smoothing the tops.
  5. Bake for 20 minutes– they’ll look underdone, but let them sit 20 minutes and they’ll firm up a bit.

Muffin ingredients in blender                                                   Cooked pumpkin muffins in muffin tin.

When you’re ready to enjoy,

serve your pumpkin muffins warmed or cold and dig in! These are the most delicious muffins I’ve ever had! You’ll definitely notice that they’re a different texture than regular muffins though. In my opinion, that’s a good thing! These are fudgy and almost like a crustless piece of pumpkin pie– so good! Plus, check out that protein content in just one muffin! I enjoyed mine with some Greek yogurt (that’s like cool whip, right?) and it was quite tasty. I loved these so much that I’m making another batch this weekend!

​Nutrition info (per 1 muffin): 137 calories, 3.5 g fat, 0 g cholesterol, 280 mg sodium, 28.6 g carbs, 9.5 g fiber, 11 g sugar, 6.8 g protein 

pumpkin muffins with bite taken out