Source: Raw Doreen. (Recipe since removed from website.)
Serves: 12
A sweet and spicy muffin, loaded with the flavors of Fall!
Ingredients
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
- Preheat your oven to 350F, and line a standard muffin pan with paper cups.
- 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.
- Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
- Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)
