Description
A healthy, gluten-free autumn treat made entirely in a blender. These mini muffins combine creamy pumpkin and rich chocolate chips for a moist, fudge-like texture.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin.
- Place pumpkin puree, eggs, maple syrup, and vanilla in a blender. Blend until smooth.
- Add almond flour, baking soda, and cinnamon. Pulse until just combined.
- Pour batter into a bowl and fold in chocolate chips by hand.
- Fill muffin cups 3/4 full.
- Bake for 15-18 minutes until tops spring back.
- Cool in pan for 5 minutes before moving to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American