About
The pumpkin in these muffins makes them so moist and tender. I love the pumpkin/dark chocolate combo which creates a rich, indulgent muffin you do not have to feel guilty about!
Ingredients
- 3 large raw egg
- 15 ounce pumpkin, canned
- ½ cup almond butter, unsalted
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ¼ cup special dark cocao by hershey's
- ¾ cup the ultimate icing sugar replacement by swerve
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F and line a 12 count muffin tin with muffin liners. The recipe makes 14 muffins so line an additional muffin tin with 2 or wait until the first batch bakes. In the meantime, combine the eggs, pumpkin, almond butter, vanilla extract together and a pinch of salt.
- In another bowl, combine the almond flour, cocoa powder, sweetener, baking soda, baking powder and a pinch of salt together.
- Add the wet ingredients to the dry ingredients and mix well. Fold in half of the chocolate chips.
- Scoop out the muffin dough into each liner, filling them ¾ of the way full. Top with the other half of the chocolate chips.
- Bake for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely before serving!
Nutrition Facts
- Servings: 14
- Calories: 137.8kcal/576.6kJ (per serving)
- Fat: 10.2g (per serving)
- Carbs: 17.5g (per serving)
- Protein: 5.0g (per serving)
