Making so much sense with every chocolatey bite.
- 1 egg
- 3/4 cup pumpkin puree
- 1 cup peanut butter
- 1/3 cup maple syrup (or honey)
- 2 tsp baking soda
- 2 tsp vanilla extract
- 4 tbs cacao powder
- 1/2 cup mini vegan chocolate chips
Preheat oven to 325 F. I used a mini muffin tray and generously sprayed with coconut oil.
In a large bowl, mix all ingredients, lastly folding in the chips. You can use extra chips to garnish the tops before baking.
Bake for 15-20 minutes. Allow to cool in tray before removing.
Yields 24 mini muffins.