Dark Chocolate Pumpkin Muffins

I know in Minnesota right now it is the middle of winter, but I have always had a weakness for pumpkin flavored foods! Pumpkin is full of potassium, fiber, and vitamin C, so I guess craving it in the winter when I am sick isn’t too bad after all! The best part about pumpkin is all of the fun things you can do with it. I love putting it in my morning oats, freezing it to put in a smoothie, or even incorporating it into my morning latter. However, one of my favorite go-to snacks are these dark chocolate pumpkin muffins because when I am at work it is great to have something to “grab and go”. Plus the sweetness of the dates and the dark chocolate are just what I need when that 3:00 pm slump rolls around.

The featured ingredient on these pumpkin muffins are the pumpkin seeds mixed within and added on top. Pumpkin seeds are an essential food for gut health, because they help fight off candida (the bad bacteria) that lives in your gut. Pumpkin seeds are also well-known for helping regulate your hormones, which are a direct cause to gut health as well. They are the perfect addition to this recipe because they add a little saltiness to the sweet mixture and that perfect added crunch you might be looking for. Here’s how to make them:

 

Ingredients:

  • One can of organic pumpkin (I buy the paper boxed kind from Thrive Market)
  • One cup of gluten free oats (I used Bob’s Red Mill)
  • 1/4 cup of dark chocolate chips (I used two squares of an Eating Enlightened Bar)
  • 4 pitted dates
  • 1/4 – 1/3 cup of almond butter (Your preference!)
  • 1 tsp. baking powder
  • 1/4 cup pumpkin seeds (I used Go Raw)

 

Directions:

  • Preheat your oven to 350 degrees F
  • In a food processor or blender, add in all ingredients except for the dark chocolate and pumpkin seeds
  • Blend ingredients until the mixture is creamy
  • Add in the dark chocolate chips and pumpkin seeds and blend for 15 seconds
  • In a muffin tin, scoop in 1/3 cup (or your preference) of mixture into the pan. I tried to fill up all 12 holes with my mixture so you may need to add more if needed
  • Place in oven for 15 minutes
  • After you take them out, top muffins with more pumpkin seeds or even more almond butter!
  • Enjoy 🙂

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