Hey Pumpkin!

Fall is upon us which means…pumpkin season!!!

Besides being fun to decorate, pumpkins are loaded with great nutrients, like potassium, fiber, Vitamin C and antioxidants.  This chocolate pumpkin muffin recipe also contains blackstrap molasses and unsweetened cocoa powder which add iron and magnesium, as well as other vitamins and minerals.  A blender can be used for mixing all the ingredients which makes prep and clean up easy!

Chocolate Pumpkin Muffins

Ingredients:

• 2 ripe bananas

• 1/2 cup peanut butter (or favorite nut butter)

• 2 eggs

• 3 tbsp unsweetened cocoa powder

• 1/2 cup cooked pumpkin (canned or roasted from a whole pumpkin)

• 1 tbsp maple syrup

• a dash of cinnamon

• 1/4 tsp baking powder

• 1 tbsp black strap molasses

Directions:

1.   Pre-heat oven to 350 degrees F. Grease a mini muffin tin with cooking spray

2.   Add bananas, nut butter, eggs to blender and blend until smooth.

3.   Add remaining ingredients to the blender and blend.

4.   Add 1.5 tbsp to greased muffin tin.

5.   Bake for 15-20 minutes.

6.   Enjoy!!!

Recipe Adapted From: Nutrition In Bloom

What other great pumpkin recipes have you tried? We would love to know!

Written By: Erin Donovan, MS, RDN, CSP, LD