REAL, FRUGAL, HEALTHY, and FUN!!!
It might be a tad early to kick off pumpkin, but I don’t care. I love pumpkin! Not to mention, I’ve been fantasizing about the fall drop in temperature. I think I have a long way to go, but pumpkin reminds me it is coming. It is! My husband and I have a military costume ball in October and our whole family dresses up together for Halloween. I’ve already started planning costumes. Maybe that’s why pumpkin has been on my mind. Either way, who doesn’t love a pumpkin chocolate chip muffin?!
1 cup almond butter
1 cup pumpkin puree
1/3 cup molasses
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1/2 cup chocolate chips (Enjoy Life are gluten free and dairy free)
Directions: Preheat oven to 350′ and line muffin pan with liners and, I also recommend a little oil spray. In a medium-size mixing bowl, mix almond butter, eggs, pumpkin, and molasses. Add in the cinnamon, nutmeg, ginger, and baking soda. Once mixed, add in the chocolate chips. Scoop batter and fill to near the top. Bake for 25 minutes.