Pumpkin Chocolate Chip Muffins

with Awake Salted Caramel Bites

Gluten-Free, Flourless

Makes: 12 muffins

Ingredients

• 1 ½ cups oat flour (or blend rolled oats until fine)

• 1 cup pumpkin purée

• ¾ cup organic or coconut sugar

• ⅓ cup melted butter, slightly cooled
  (or 3 tbsp butter + 2 tbsp olive or avocado oil for extra moisture)

• 2 large eggs

• 2 tbsp milk

• 1 1/2 tbsp pumpkin pie spice

• 1 tsp vanilla extract

• 1 tsp baking soda

• Pinch of sea salt

• ½ cup Awake Salted Caramel Bites, chopped

Directions.

1. Preheat the oven to 350°F and line a 12-cup muffin tin.

2. In a large bowl, whisk together the oat flour, sugar, pumpkin spice, baking soda, and salt.

3. In another bowl, combine the pumpkin purée, melted butter, eggs, milk, and vanilla.

4. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips and chopped Awake bites.

5. Spoon the batter evenly into muffin liners, filling about three-quarters full. Top with a few extra pieces of your Awake Chocolate Bites.

6. Bake for 28–32 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean.

7. Cool for 10 minutes before removing from the pan.

Notes

• Store at room temperature for up to 2 days, or refrigerate up to 5.