Chocolate Chip Pumpkin Muffins (Grain and Gluten-Free)
"These muffins do not last long in our house! Luckily, they are easy to mix up, are quite nutritious, and pack a protein punch. While they taste great at room temperature, everyone in my family likes them served cold from the fridge...."
INGREDIENTS
•
1 cup (9 ounces/255 grams) almond butter (I like smooth in this recipe)
•
2/3 cup (5 ounces/140 grams) pumpkin puree (not pumpkin pie filling)
•
2 large eggs plus 1 egg white, lightly beaten
•
1/3 cup (4 ounces/110 grams) honey (may substitute maple syrup)
•
2 teaspoons pumpkin pie spice (see linked recipe to make your own)
•
1 teaspoon baking soda
•
1/2 teaspoon kosher salt
•
1/2 cup (3 ounces/75 grams) dark or semi-sweet chocolate chips
Comments & Reviews
Just A Pinch Sweepstakes