Mini Pumpkin Chocolate Chip Muffins
Servings 24
Ingredients
- 1 Cup Pumpkin Puree
- 1 Cup Creamy Cashew Butter
- 1/4 Cup Maple Syrup
- 1 Egg or substitute 1/4 cup applesauce or one flax egg for a vegan/egg-free option
- 1 Teaspoon Baking Powder
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Cup Mini Chocolate Chips
Instructions
- Start by preheating your oven to 350°F and greasing a mini muffin tin.
- In a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, and pumpkin pie spice until you have a smooth batter.
- Once your batter is ready, gently fold in the mini chocolate chips.
- Use a small spoon to fill each cavity of your mini muffin tin with the batter. You should have enough to fill 24 cavities.
- If you like, you can top each mini muffin with a few extra chocolate chips for good measure.
- Pop them in the oven and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a standard muffin tin, bake for 27-28 minutes.
- Once they’re done, remove the muffins from the oven and let them cool.
- Serve them up fresh or store any leftovers in an airtight container in the fridge for up to one week. Enjoy every bite!