Double Chocolate Pumpkin Muffins

October 25, 2017


These PALEO, Double chocolate pumpkin muffins are AMAZING!


1 cup almond butter
1/2 cup pumpkin pumpkin puree
1/4 cup unsweetened cocoa powder
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup organic coconut sugar
1/4 cup maple syrup
1/2 cup mini dark chocolate chips


Preheat the oven to 350ºF and line a muffin tin with 12 baking cups. In a large bowl, stir together the almond butter, pumpkin, cocoa, eggs, baking soda, salt, vanilla, coconut sugar, and maple syrup. Sprinkle in the chocolate chips.

Divide the batter among the 12 cups, then top each one with a sprinkling of extra dark chocolate chips.  Bake at 350ºF until the muffins have risen. Should take under 20 minutes.


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