Ingredients

The following ingredients have 18 Servings
  • 1 ⅓ cups almond butter
  • ⅔ cup canned pumpkin or homemade pumpkin puree
  • 4 eggs
  • 6 Tablespoons honey
  • 2 Tablespoons pumpkin pie spice
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • pinch of sea salt
  • ⅔ cup chocolate chips (I used Lily's chocolate chips)

Instruction

  • Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.
  • In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
  • Stir in chocolate chips by hand.
  • Fill each muffin cavity about 3/4 full with the muffin mixture.
  • Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.
  • Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.