1 cup almond butter
2/3 cup pumpkin puree (not pumpkin pie filling)
2 large eggs plus 1 egg white
1/3 cup honey
2 teaspoons pumpkin pie spice (or you can use a combo of cinnamon & nutmeg)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup Enjoy Life (dairy free) chocolate chips
Preheat oven to 350 degrees F & spray a standard muffin tin with cooking spray or us cup liners.
In a medium bowl, combine the pumpkin & almond butter till smooth.
Stir in the eggs & honey. Mix in the pumpkin pie spice, salt, & baking soda. Stir in the chocolate chips & reserve a few for topping, if desired.
Using a 1/4 cup measure, distribute the batter evenly among 10 muffin cups. Top each muffin with a few reserved chocolate chips.
Bake for 15-20 minutes or until the centers are just firm.
Allow to cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
Stored in an air tight container in the fridge, muffins will keep for about a week. May also be frozen.