Pumpkin Chocolate Chip Muffins
Make delicious pumpkin chocolate chip muffins without using any flour in only 30 minutes. All you need is a muffin tin, two mixing bowls, and a spoon for mixing your ingredients!
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
- Use room temperature egg whites to keep the almond butter from seizing.
- Scoop your muffin batter into the tin using an ice cream scoop to create evenly sized muffins.
- Ensure the almond butter has a creamy texture throughout by stirring it all the way to the bottom of the jar.
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