AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 eggs, (at room temp) beaten
 2 cups peanut butter (or almond butter)
 1/2 cup maple syrup
 1 1/2 cups pumpkin puree
 6 tablespoons unsweetened cacao powder
 2 teaspoons baking soda
 2 teaspoons vanilla extract
 1/2 cup dark chocolate chips
Prep:
1

Preheat oven to 350 degrees F.

2

Spray a muffin tray with cooking spray or line with parchment liners.

Make:
3

In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Mix until smooth and creamy.

4

Fold in the chocolate chips.

5

Fill muffin tins 3/4 full.

6

Bake for 30-35 minutes, until a toothpick comes out clean.

Ingredients

 2 eggs, (at room temp) beaten
 2 cups peanut butter (or almond butter)
 1/2 cup maple syrup
 1 1/2 cups pumpkin puree
 6 tablespoons unsweetened cacao powder
 2 teaspoons baking soda
 2 teaspoons vanilla extract
 1/2 cup dark chocolate chips

Directions

Prep:
1

Preheat oven to 350 degrees F.

2

Spray a muffin tray with cooking spray or line with parchment liners.

Make:
3

In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Mix until smooth and creamy.

4

Fold in the chocolate chips.

5

Fill muffin tins 3/4 full.

6

Bake for 30-35 minutes, until a toothpick comes out clean.

Flourless Chocolate Peanut Butter Muffins