Double Dark Chocolate Pumpkin Muffins

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

Fall is here and it’s pumpkin season! As you have heard me say, I am not a huge fan of pumpkin. Believe it or not I have never tried pumpkin pie but this year I want to change that. When I was working on creating this recipe I wasn’t sure if I could nail the pumpkin flavor but after many trials and tastings (with the help of my local FB Keto group) I got the muffins where I wanted them to ‘be’ and even I think they are tasty. I am really excited to share this recipe with all my pumpkin lovin’ followers.

Ingredients for the Muffins

1/4 cup + 1 tbsp Pyure (or other sweetener)
1/4 cup whey protein1/4 cup coconut flour
1/4 cup coconut oil (melted)
1/4 cup cocoa powder (dark)
1/4 tsp salt
1/3 cup unsweetened cashew milk (or other nut milk)
1 cup almond flour
1 tbsp baking powder
1 tbsp apple cider vinegar
4 eggs (room temperature)
2 tsp pumpkin spice
1 can of pumpkin puree
1 cup Bake Believe dark chocolate chips (plus 1/4 cup for topping)

Instructions

1. Preheat oven to 350 degrees and line a muffin pan with 24 parchment paper liners or silicon liners (I use silicone ones and they are amazing).

2. Put all the ingredients in a food processor besides the chocolate chips. Run the food processor for 1 minute or until all the ingredients are well blended. Add 1 cup of the chocolate chips and gently mix with a spatula until well combined.

3. Scoop and divide the batter evenly into the muffin pans. Top each muffin with 3 additional chocolate chips, pressing them gently into the batter (just a little).