Description
Delicious and wholesome muffins made with pumpkin and almond butter, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup almond butter
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, combine almond butter, canned pumpkin, eggs, honey, and vanilla extract. Stir until mixed.
- In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg. Fold dry ingredients into the wet mixture gently.
- Add mini chocolate chips and fold them into the batter evenly.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- Remove muffins from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for 2-3 days at room temperature, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg