Grain-Free Mini Pumpkin Chocolate Chip Muffins
DETAILS:
- 10 minutes prep-time
- 23 minutes cook-tim
- Makes 24 muffins
DIETS & ALLERGENS
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!