Flourless Vegan Pumpkin Muffins

Ingredients

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Sweetener, syrup, agave

  ¼ cup or 55g

• Vanilla extract

  2 tsp or 8g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Salt

  Table

  ¼ tsp or 2g

• Cinnamon

  Spices, ground

  1 ¾ tsp or 5g

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Baking powder

  Leavening agents, low-sodium

  ¾ tsp or 4g

• Baking soda

  Leavening agents

  ⅛ tsp or 0.6g

Directions

1. Preheat oven to 350°F, and grease a muffin tin or line with cupcake liners. Drain the beans, rinse very well, and pat dry to remove any bean taste.
2. Combine all ingredients in a high-speed blender or food processor until completely smooth. If using a blender without a tamper, stop occasionally to stir ingredients with a spoon for even blending.
3. Spoon the batter into the liners, smooth the tops, and bake for 20 minutes. They will look underdone – let sit for 20 minutes and they will firm up. For a fudge-like consistency, let them firm up overnight.