Pumpkin Chocolate Almond Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup almond butter
02 -
1 cup canned pumpkin
03 -
2 eggs
04 -
1/4 cup honey
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 cup almond flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon cinnamon
09 -
1/4 teaspoon nutmeg
→ Add-Ins
10 -
1/2 cup mini chocolate chips
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
02 -
Mix almond butter, canned pumpkin, eggs, honey, and vanilla extract in a bowl until smooth.
03 -
In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg. Gradually mix into the wet ingredients until well combined.
04 -
Fold mini chocolate chips into the batter.
05 -
Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow muffins to cool completely before serving.