Chocolate Pumpkin Spice Muffins (Raw Doreen)

Chocolate Pumpkin Spice Muffins (Gluten Free, Wheat Free)

Source: Raw Doreen. (Recipe since removed from website.)



Serves: 12

A sweet and spicy muffin, loaded with the flavors of Fall!

Ingredients

• 1 cup almond butter (store-bought or homemade)
• ½ cup pumpkin puree
• 2 whole eggs
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon Pumpkin Pie Spice*
• 1/3 cup maple syrup (or honey, if you prefer)
• Optional: 1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
3. Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)