Grain-Free Mini Pumpkin Chocolate Chip Muffins

DETAILS:

  • 10 minutes prep-time
  • 23 minutes cook-tim
  • Makes 24 muffins

DIETS & ALLERGENS

Gluten Free, Lacto-ovo-vegetarian, Paleo Friendly, Pescatarian, Soy Free, Vegan, Vegetarian

Ingredients

1 cup pumpkin puree
1 cup creamy cashew butter
0.25 cup maple syrup
1 large egg

or substitute 1/4 cup applesauce or one flax egg, if vegan / egg-free

1 teaspoon baking powder
2 teaspoons pumpkin pie spice

it’s super easy to make at home!

0.75 cup mini chocolate chips

Instructions

STEP

1

Start by preheating your oven to 350 F and greasing a mini muffin tin. Then, set it aside.

STEP

2

Next, in a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, pumpkin pie spice.

STEP

3

Once it forms a batter, fold in your mini chocolate chips.

STEP

4

Then, use a small spoon to scoop your batter into your muffin tin. Remember that these are MINI muffins, so you should have enough batter to fill 24 cavities!

STEP

5

Finally, top each of your mini muffins with more chocolate chips, if desired.

STEP

6

Bake them for 22-24 minutes, or until a toothpick comes out clean. If you are making this recipe in a standard muffin tin, increase the baking time to 27-28 minutes.

STEP

7

Remove your muffins from the oven and let them cool.

STEP

8

Once done, serve them, or store any leftovers in an airtight need container in the fridge for up to one week. Enjoy!

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