Beanie Bites Pumpkin

Pumpkin muffins made with chickpeas and loaded with protein, fiber and lots of nutrients. 

I realize I'm about a month late for this, but I went back and forth trying to decide whether to keep it naturally sweetened with banana or to suggest adding a syrup. This is what keeps me up at night.

After way too much back and forth, I decided to give you both options. You can use banana and pumpkin for a naturally sweet flavor, or go all-in on pumpkin... but if you do, you’ll need a little extra sweetness because pumpkin is not sweet like banana.

Recipe #1, no added sugar

To make the whole bag, you’ll need:

• 1 bag Beanie Bites Original
• 1 banana (1/2 cup)
• 1 cup pumpkin
• 2 eggs (flax/chia works great)
• 1/2 cup milk (any milk works)
• 1-2 tsp pumpkin spice
• Optional: 1/2 cup nuts/seeds/chocolate chips
• Optional to add 2 Tb maple syrup, honey or date syrup

Recipe #2, more pumpkin plus sweetener

To make the whole bag, you’ll need:

• 1 bag Beanie Bites Original
• 1.5 cups pumpkin
• 2 eggs (flax/chia works great)
• 1/3 cup milk (any milk works)
• 1/4 cup maple syrup, honey, date syrup
• 1-2 tsp pumpkin spice
• Optional: 1/2 cup nuts/seeds/chocolate chips

Instructions:

• Combine in a bowl and transfer to muffin trays
• Bake at 350 for 15 minutes in mini muffin trays, 20-25 minutes in regular sized muffins, and 40-50 minutes for a loaf.

Storage: Keep on the counter for up to 3 days, 1 week in the fridge, and even longer in the freezer! When you take them out, heat them in the toaster, air fryer, or microwave and they are delicious! 

Enjoy!!

Enjoy!!