2 1/4 cups rolled oats
1 cup pumpkin puree
1/2 cup + 2 Tbsp pure maple syrup (don't use that Aunt Jemima stuff - use the real thing!)
1 Tbsp vanilla extract
4 Tbsp almond butter
1/4 cup unsweetened vanilla almond milk (I use lactose free milk)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup dark chocolate chips (I usually leave this out, but good both ways)
Preheat the oven to 350 degrees and then grease or line a 12 count muffin tin.
Process the rolled oats in a food processor until it becomes very fine. Add all the other ingredients, except the chocolate chips, until it's smooth.
Add the chocolate chips and gently stir into the batter.
Fill the muffin pan and back for 22 minutes, or until light golden brown. Cool on a wire rack.
*The original recipe has you process all the ingredients at once, even the oats. My food processor must not be that strong because it didn't get as smooth as I had liked. If you have one of those amazing blenders then you can probably just add everything at once and get a great result.