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Pumpkin Chocolate Chip Muffins Recipe

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This recipe for Pumpkin Chocolate Chip Muffins is from The Venturato Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup almond butter
2/3 cup pumpkin purée (not pumpkin pie filling)
2 large eggs plus 1 egg white, lightly beaten
1/3 cup honey (or maple syrup)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup dark or semi sweet chocolate chips
Directions:
Directions:
Preheat oven to 350 degrees F, and line a standard muffin pan with 10 cup liners

1) in a medium bowl, combine the pumpkin purée and almond butter until smooth.

2) stir in the eggs and honey. Mix in the pumpkin pie spice, baking soda and salt. Stir in the chocolate chips, saving a few for the top of desired.

3) use a knife ice cream scoop or a 1/4 cup measuring cup, distribute the batter evenly a mong the 10 muffin cups. Top each muffin with chocolate chips.

Bake for 15-20 minutes or until they are firm. Allow to cool for 10-15 minutes and then transfer to a wire rack to cool completely.

Sore in an air tight container in the fridge. May also be frozen.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
I have used half almond butter and half peanut butter to get a smoother consistency.

 

 

 

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