It’s cooling off (finally) and it’s time to indulge in the seasons best offerings, which means pumpkin everything right? What if ‘indulging’ was the wrong word? What if you could enjoy something yummy, pumpkin-y, and chocolatey without the guilt?
So while perusing the internet and Facebook I came across a fabulous recipe for chocolate pumpkin muffins, we had everything for them and they fit our diet! So, I made them and they turned out fabulous! And by fabulous I mean they have muffin texture and still are good and good for you. And by good for you I mean you won’t feel bad enjoying this with your morning coffee!
1 cup creamy peanut butter (natural)
1/2 t baking soda
3 T maple syrup (natural)
1 t vanilla (no sugar added)
1 cup pumpkin puree (pure pumpkin not pumpkin pie)
dash of salt
2 T coconut flour
1 t apple cider vinegar
1 t cinnamon
1/2 t nutmeg
.5 to 1 oz cocoa powder or bar of dark chocolate (73% or more) chopped finely
Mix all ingredients, spray muffin tin, bake at 350 degrees F for 20 minutes (small muffins 1 dozen) 30 minutes (large muffins about 6) or until a toothpick or butter knife inserted into the center comes out clean.
Let cool and enjoy with homemade whip cream (heavy cream + maple syrup + cinnamon) or some butter and a glass of milk!