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Chocolate Pumpkin Swirl 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.