INGREDIENTS: 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tablespoon vanilla extract 4 tablespoons almond butter* 1/4 cup unsweetened vanilla almond milk 2 and 1/4 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup dark chocolate chips DIRECTIONS: Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face.