flourless chocolate pumpkin muffins

Apologies in advance to anyone still clinging to the fleeting days of summer.

I know fall doesn’t officially start for another 2 weeks, but with the days getting colder, the nights getting longer, and the kids back in school, it’s time to accept the inevitable — pumpkin season is upon us. Brace yourselves.

Do you love it? Do you hate it? Do you not really care either way?

I have to admit that, up until I started reading food blogs a handful of years back, I didn’t even know the pumpkin craze was a thing. I thought pumpkins existed for the sole purpose of carving into jack-o-lanters — I had no idea people actually ate them.

Ingredients

• 1/2 cup (128 g) almond butter*
• 3/4 cup (180 g) canned pumpkin
• 1 large egg
• 6 Tbsp (120 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 Tbsp (14 g) ground flaxseed
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup (45 g) mini chocolate chips, plus more for sprinkling

Directions

1. Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor and process on high until the batter becomes smooth and creamy. Stir in the chocolate chips by hand.
3. ..............................................

for full recipes please see : www.runningwithspoons.com

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