Chocolate Pumpkin Swirl Muffins

Flourless-Moist-Gooey-SIMPLE

Makes 12 regular muffins

Ingredients:

• 2 large beaten eggs (room temp)
• 2 cups PB or Almond Butter (creamy smooth-room temp works best)
• 1/2 cup pure maple syrup
• 1.5 cups pure pumpkin puree
• 2 tsp baking soda
• 2 tsp vanilla extract
• 5 Tbsp unsweetend cacao powder
• 1/4 cup cacao, or dark chocolate chips. (I like Lily’s brand sweetened with stevia)

Instructions:

Preheat oven to 350 f.

Spray muffin tray or line with parchment liners.

Combine eggs, nut butter, maple syrup, pumpkin, baking soda, & vanilla; just until smooth.

Remove 2 cups batter, and place in a separate bowl.

In original bowl, add cacao powder & chocolate chips, mix well.

Scoop 1/2 of EACH batter into each muffin tin, so it’s half chocolate, half pumpkin color.

Swirl batters together using a toothpick.

Bake in preheated oven for 25-30 minutes until toothpick comes out clean. They are VERY moist if they are NOT overbaked.

Enjoy!

❤Rachel