Flourless Pumpkin-Spice Muffins with White Kidney Beans and Cream Cheese Frosting
Adding beans to your favourite snacks can help boost fibre and protein levels without you even tasting them! With as much as 6 grams of fibre and 8 grams of protein in ½ serving, white kidney beans taste great in many sweets including these flourless pumpkin-spice muffins with cream cheese frosting! Affordable, nutritious, heart healthy and anti-inflammatory – everything is better with beans!
- 1 15 oz can of white kidney beans (rinsed and drained)
- ¼ cup almond butter
- ½ cup pumpkin puree
- ½ cup quick oats
- 1 egg
- 1 tsp baking powder
- 1/8 tsp baking soda
- 3 tbsp maple syrup
- 1 ½ tsp vanilla extract
- ½ tsp pumpkin spice
- 1 ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp salt
- 4 tbsp mini chocolate chips (optional)
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese
- ½ cup unsalted butter
- 2 cups confectioners’ sugar
- 1 tsp vanilla
- 2 tsp cinnamon
- Pinch of salt
Preheat oven to 375°F. Prepare muffin tin by spraying with cooking spray or lining with muffin cups.
Add all ingredients to a blender (except the chocolate chips if you choose to add these) and blend until combined, smooth and creamy.
Stir in the chocolate chips by hand.
Evenly distribute the batter into your muffin pan and place in the middle rack of your oven.
Bake for approximately 20 minutes.
Next prepare your frosting. Combine butter and cream cheese in a separate bowl and beat using an electric hand mixer until creamy and lump-free.
Add vanilla extract, cinnamon and salt. Stir.
With your mixer on low, gradually add in the sugar until well combined.
Let the muffins cool for 10 minutes or so and then add the frosting.
Enjoy fresh or keep in an airtight container for up to 5 days or freezer for up to 3 months.
Keywords: white kidney beans