Flourless Chocolate Pumpkin Muffins

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin, canned

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Almond butter
  • 6 tbsp Honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (128 g) almond butter*
• 3/4 cup (180 g) canned pumpkin
• 1 large egg
• 6 Tbsp (120 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 Tbsp (14 g) ground flaxseed
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup (45 g) mini chocolate chips, plus more for sprinkling

Directions

• Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
• Add all the ingredients except for the chocolate chips to a high-speed blender or food processor and process on high until the batter becomes smooth and creamy. Stir in the chocolate chips by hand.
• Pour the batter into prepared muffin pan, filling each cavity until it is about 3/4 full and sprinkle with additional chocolate chips if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.