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Appetizer for 10

Flourless Chocolate Pumpkin Muffins

These flourless muffins combine almond butter, pumpkin, cocoa, eggs, and chocolate chips for a soft baked snack.

$0.34per serving $
30 minstart to table
10servings

AmericanVegetarianDairy-freeGluten-freeKid-friendlyBudgetAppetizersSnacksBack to schoolFall

Ingredients

  • 3/4 cup almond butter
  • 1/3 cup pure maple syrup
  • 1/2 cup canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 2 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 cup chocolate chips

Steps

  1. Heat the oven to 350 F and grease 10 cups of a 12-cup muffin pan with cooking oil.
  2. Whisk the almond butter, maple syrup, pumpkin, eggs, and vanilla in a large bowl.
  3. Stir in the cocoa powder, flaxseed, baking powder, and salt until smooth.
  4. Fold in the chocolate chips and divide the batter among the prepared muffin cups.
  5. Bake for 20 minutes, until the muffins are set and a toothpick comes out clean.
  6. Cool the muffins in the pan for 5 minutes.

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