Pumpkin Peanut Butter Muffins



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


  1. Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick spray.

  2. Add all ingredients to a medium bowl and stir 30-60 seconds to thoroughly combine, or use a blender and blend well.

  3. Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.

  4. Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin tin. Remove and serve, or freeze for future consumption.