Chocolate and Pumpkin Muffins
Creamy, flourless Chocolate and Pumpkin Muffins made healthy with whole food ingredients! Whether you're in it for the pumpkin, almond butter or chocolate these pumpkin chocolate muffins will give you your fix!
Servings: 15
Ingredients
- 1/2 cup pumpkin puree
- 3 egg whites
- 1/4 cup olive oil
- 1/4 cup honey
- 2 teaspoons almond extract
- 1 cup almond butter or nut butter of choice
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch salt
- 1/4 cup mini chocolate chips or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. Prepare a muffin tin with liners or grease with coconut oil.
- In a large bowl, whisk together honey, coconut oil, pumpkin, almond extract, almond butter, salt and eggs.
- In a separate smaller bowl, mix together the nutmeg, cinnamon, baking soda and baking powder.
- Scoop the batter into the prepared muffin tin filling the cavities 3/4 of the way full. Place in the oven and bake 28-30 minutes.
- Remove muffins from the oven and transfer to a wire baking rack to cool. Top with extra chocolate chips. They will melt on the top of the muffins making them extra delicious!
Notes
- Feel free to use a different nut or seed butter in place of the almond butter.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 11.4g | Protein: 4.6g | Fat: 13.3g | Saturated Fat: 4.6g | Polyunsaturated Fat: 8.7g | Sodium: 179.7mg | Fiber: 2.5g | Sugar: 8.2g