Vin, the 55 pound Bernese Mountain Dog puppy, loves a spoonful of pumpkin puree now and then.  Since grandmas are notorious for giving treats whenever grandpuppies come for a visit, I happened to have exactly enough pumpkin to try this recipe.  Made without gluten or refined sugar, they are remarkably good.  I have a feeling they will become a winter staple.  This recipe is adjusted back to sea level baking.

2 C GF rolled oats

1 C canned pumpkin puree

1 t baking soda

½ t cinnamon

½ t ginger

¼ t salt

½ C maple syrup

2 eggs

¼ C almond milk

½ C mini chocolate chips

 

Place all ingredients except the chocolate chips in a food processor or a blender.  Process until smooth.  Fold in chocolate chips.  Pour into 12 lined muffin tins.  Bake at 350 for 15-18 minutes or until a toothpick comes out clean.

 

This recipe brought to you by your kitchen friends at the Latigo Guest Ranch