Pistachio and Pumpkin Chocolate Muffins

Name: Pistachio and Pumpkin Chocolate Muffins
Yield: 1 serving
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

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Pistachio and Pumpkin Chocolate Muffins

Iris Warren

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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.

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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

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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.