Lightly sweetened with honey these pumpkin muffins are topped off with our Once Again Amoré Organic Hazelnut Spread with Milk Chocolate. They are soft, light and fluffy.
amore, mini-muffin, pumpkin
AuthorCarolina Jantac, MS, RD, LD
1cupof oat flour
1tablespoon of pumpkin spice
11/2 teaspoonof baking soda
1cupof almond milk
1/2 cupmaple syrup or honey
3tablespoonof coconut oil
1/2cupof Once Again Amoré Hazelnut and Cocoa Spread
Start by mixing oat flour, pumpkin pie spice, baking soda together and set aside.
In separate bowl, using a mixer in low speed combine eggs, almond milk, pumpkin puree, maple syrup and coconut oil at room temperature.
Now combine dry ingredients into wet mixture slowly. Mix with a spoon just until combined, avoid over mixing to ensure muffins are fluffy and light. Pour batter into prepared muffin tin and add a tablespoon of Amoré to each. Using a toothpick, swirl Amoré into top layer of the muffin.
Take it to a pre-heated oven at 350 degrees Fahrenheit for 30 to 35 minutes. Check with toothpick to ensure it is baked through. Let cool before removing from pan. Store them in airtight container to remain fresh for up to 4 days.