Full disclaimer: I stole this recipe. Yep, stole it. Worth it. These are the most delicious muffins, and the fact that they don’t have flour or refined sugar, makes them even tastier. Not that I normally feel guilty about eating delicious food, but these are definitely guilt free. Plus, if you’re a pumpkin slut (oops, maybe that’s inappropriate, but you know) this checks your pumpkin box. All around win-win.
Before I get to the good stuff, I want to give the source of this recipe some credit. I highly suggest following her, in addition to this recipe I get a ton of workout motivation and new gym moves from her. Here is the link to her Instagram feed – check her out! Krista Fit
Ingredients:
- 3/4 cup pumpkin puree
- 1/2 cup nut butter (I used Adam’s Natural Peanut Butter, it is cheaper than almond butter)
- 1 egg
- 5 tablespoons of cocoa powder (I use Hershey’s, I feel like they really know what they’re doing)
- 6 tablespoons honey or maple syrup (I use maple syrup, I have used honey in other recipes and don’t like the sweetness of it as much, but it is all personal preference!)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- Optional mini chocolate chips
Steps:
- Preheat your oven to 375 degrees.
- Grease or line your muffin tin.
- Put all ingredients in a bowl or blender.
- These ingredients are easy to mix together, so depending on your preference you can mix them up with a spoon, or blend away. At this point you can either add the optional mini chocolate chips into the batter, or hold off until step 6.
- Use a spoon to scoop the batter into the muffin tins.
- I then top the muffins with the mini chocolate chips.
- Bake for 15-18 minutes (my oven runs hot, so I start to check them a 12 minutes).
- Let them cool, pop them out of the muffin tin, and yum! Eat up.
Notes:
I have made these twice in the last couple weeks, clearly they’re tasty. They didn’t last long, I mean they sit there begging me to chow down on one. This recipe also calls for ingredients that are pretty standard pantry staples, so no special trips to the store. Once you bite in you’ll also notice these are ultra moist, making them even more decadent.
I hope you love this recipe as much as I do! Tag me in your creations, and please drop a note below with your favorite recipe! The easier and tastier, the better.
Cheers! You may need to trade in a cold brew for a big glass of milk when you eat these bad boys.
Beer in a Martini World 