Easy Chocolate Pumpkin Muffins (Grain-Free, Date-Sweetened)
By Leora Barak
2 organic eggs
1 tsp pure vanilla extract
½ cup silan (date syrup)
½ tsp baking powder
1 cup pumpkin puree (I used Farmer’s Market organic pumpkin puree, canned)
¼ cup raw cacao
1 cup almond butter, smooth or crunchy
Dark chocolate chips, for sprinkling
Preheat oven to 350F.
Line muffin tin with 12 oven-safe paper cups.
In a medium size glass bowl combine all ingredients in the order listed, beginning with the eggs and ending with the almond butter. Mix well.
Pour batter evenly into paper cups and top each one with a few chocolate chips.
Bake for 18-20 minutes.
Allow the muffins to cool before serving.
Store them in room temperature in a tightly sealed glass container or freeze them and remove from freezer 1-2 hours before serving.