Ingredients
Method
- Preheat oven to 350
- Line a standard muffin pan with paper cups
- In a mixer, combine all of the ingredients and mix until smooth batter is formed
- Fold in the chocolate chips and/or nuts last (if desired)
- Using a 1/4 cup distribute batter evenly among the 12 baking cups
- Bake 20-25 minutes at 350 degrees F, until the centers of muffins are firm and starting to crack
- Enjoy!!!
Notes
You may substitute mashed banana for the pumpkin in this recipe (in which case you would need 1 full cup of mashed banana!)
You may also swap the almond butter for peanut butter. Sometimes if I ran out of almond butter, I'll do this and works just the same!
**If you don't have Pumpkin Pie Spice, you can make your own by using 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
If you prefer to use honey instead of maple syrup, or agave, you can. You may also opt for no sweetener as well.
My kids and I usually can't wait to let them cool for very long after we remove them from the oven... if you eat them warm the chocolate is all ooey-gooey and it tastes just like cake!
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Links to ingredients:
Organic Almond Butter
Organic Pumpkin Puree
Organic Pumpkin Pie Spice
Organic Maple Syrup
Vegan Dark Chocolate Chips