Ingredients
- ¾ cup pumpkin purée
- ¾ cup almond butter
- 2 eggs
- ¼ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¾ cup dairy free chocolate chips
Instructions
- Preheat oven to 375.
- Line a muffin tin with liners or grease well.
- Add all ingredients except for the chocolate chips to a high-speed blender
- Blend until smooth.
- Pour the mixture into a medium sized bowl.
- Fold in the chocolate chips.
- Scoop batter into each muffin liner, about 3/4 full
- Bake 17-18 minutes.
- Remove from oven and let cook for a few minutes and then dive in.
- Best served with ice cream!
Calories: 2186kcal | Carbohydrates: 202g | Protein: 55g | Fat: 153g | Saturated Fat: 37g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 62g | Cholesterol: 0.3mg | Sodium: 1131mg | Potassium: 2303mg | Fiber: 43g | Sugar: 128g | Vitamin A: 28610IU | Vitamin C: 8mg | Calcium: 1014mg | Iron: 22mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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