Flourless Chocolate Pumpkin Muffins

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, stir together the almond butter, pumpkin puree, eggs, maple syrup, coconut sugar, cacao powder, vanilla extract, baking soda, and salt. Once the batter looks smooth, fold in the chocolate chips. 2. Use a ¼ cup measure to divide the batter between the 12 prepared muffin cups. Sprinkle a few extra chocolate chips on top, if you like. 3. Bake at 350ºF until the muffins have risen, and the center looks dry, about 25 minutes. 4. Let the muffins to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely. You can serve them at room temperature, or store them in an airtight container in the fridge for up to a week. 5. prep5 mins 6. cook10 mins 7. total15 mins