Author: Kelly Morrison
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 6 muffins (or 18 mini)
Ingredients
1 cup pumpkin puree
2 eggs or egg replacer
1⁄2 cup PB2 (powder) or peanut butter 1⁄3 cup sugar or erythritol
1⁄2 teaspoon vanilla extract
2 teaspoons cinnamon
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
1⁄2 ounce dark chocolate, chopped
Instructions
- Preheat oven to 350 degrees F. Grease a muffin tin, standard sized or mini, and set aside.
- Combine all the ingredients except the dark chocolate in your blender and blend on high until smooth and completely combined. Stir in the chopped chocolate by hand (it would be pulverized by the blender otherwise).
- Evenly distribute the batter in the muffin cups (6 standard size or 18 mini.
- Bake in the oven at 350 F for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 10 minutes until firm. The remove from the tin and let cool completely on wire racks. These gems are best served fresh and warm, but they should keep in the fridge for about 5 days. Devour.
Nutrition Information
Serving size: 1 muffin Calories: 56 Fat: 2 grams Carbohydrates: 4.5 grams Protein: 4 grams
