2 Flax Eggs* (or sub regular eggs)
15 ounces pumpkin puree (make sure NOT to use the pre-spiced kind)
1⁄4 cup Melted Coconut Oil
1⁄2 cup Black Beans (rinsed and drained)
1⁄4 cup chocolate almondmilk (I used Silk)
1⁄4 teaspoon Ground Cloves
2 cups Unbleached All-Purpose Flour
1 1⁄2 teaspoon Baking Powder
1⁄2 cup Chocolate Chips (be sure to use Enjoy Life brand, if you want to keep it vegan)
1⁄3 cup pumpkin butter (to adorn the tops of the muffins (optional))