Pumpkin Bean Muffins

Wet Ingredients 1 and 1/2 cups (the amount in one 16-oz can) cooked white beans (like cannellini, great northern, or navy beans) 1 cup (244 g) pumpkin puree (not pie filling) 1/4 cup (50 g) olive oil 1/2 cup (165 g) pure maple syrup 1 tsp vanilla extract Dry Ingredients 1 and 1/2 cups (180 g) whole wheat flour 2 tsp pumpkin pie spice 1/2 tsp cinnamon 1 and 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt (if using unsalted beans, you may want to add an additional small pinch of salt) Other 1/2 cup add-ins of your choice, like chopped walnuts, pecans, or pepitas (we love walnuts in these!). You could also use chocolate chunks/chips if you want.

Preheat oven to 375 degrees F / 190 degrees C. Drain and rinse white beans, draining again. Add to a food processor or high powered blender. Add all other wet ingredients (pumpkin puree, olive oil, maple syrup, vanilla extract) to the food processor/blender with the beans and puree until very smooth. In another bowl, combine the dry ingredients: whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir. Mix the wet and dry ingredients together, trying to only mix until moistened and not overmix. Add in your desired add-ins and mix. This recipe makes 12 muffins or 1 loaf of pumpkin bread. For muffins: Spray/grease a muffin tray with cooking spray or line with muffin papers. Divide batter evenly. This is a thick batter, so you may need to slightly smooth the tops with a spatula. Bake for ~18-20 minutes. Every oven is different, so start checking around 15 minutes. Muffins are done when set in the middle and a light golden brown around the edges. For bread: spray/grease a loaf pan or line with parchment paper. Add batter and smooth the top. Bake for ~45-50 minutes. Bean pumpkin bread is done when set in the center and a toothpick (or whatever you like to use to test bread) comes out without wet batter stuck to it. Allow to cool slightly before moving from the muffin tray or loaf pan to a cooling rack. Enjoy! After they have cooled, store leftovers in the fridge. We like to warm leftovers slightly before eating them, but they are also good cold. Leftovers also freeze and reheat well.