Pistachio and Pumpkin Chocolate Muffins
If you end up making all 8 muffins, each muffin will have: 269 Calories, 23.54g Fats, 5.45g Net Carbs, and 7.99g Protein.
Ingredients
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- ½ cup salted pistachios
- ½ cup erythritol
- 2 large eggs
- ¼ cup coconut oil
- 3 bars dark ChocoPerfection*
- 2 teaspoons vanilla
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon ginger
Instructions
- Preheat oven to 325F.
- In a mixing bowl, combine Almond Flour, Erythritol, Baking Soda, and Spices. Mix well.
- In a separate mixing bowl, combine Pumpkin Puree, Large Eggs, Coconut Oil, Vanilla, and Apple Cider Vinegar. Mix well.
- Stir the wet ingredients into the dry ingredients, starting off by pouring only 1/2 of the wet into the dry. Continue mixing until everything is combined.
- Chop the ChocoPerfection Bars (or high % cacao squares). Add the chocolate and Pistachios to the batter and fold them in.
- Divide out your batter between 8 Cupcake Liners.
- Bake for 25-30 minutes, or until golden brown.