3 eggs beaten
¾ cup smooth peanut butter (or almond butter)
¼ cup maple syrup
½ cup of pumpkin puree
3 tablespoons neutral oil (like canola)
1 teaspoon vanilla extract
¼ cup flour (gluten-free flour blend or whole wheat)
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 ½ teaspoons baking powder
¼ teaspoon baking soda
Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick spray.
Add all ingredients to a medium bowl and stir 30-60 seconds to thoroughly combine, or use a blender and blend well.
Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.
Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin tin. Remove and serve, or freeze for future consumption.