Double Chocolate Pumpkin Muffins

Description

Double Chocolate Pumpkin Muffins // via Nosh and Nourish #dairyfree #vegan #recipe

2 Flax Eggs* (or sub regular eggs)

15 ounces pumpkin puree (make sure NOT to use the pre-spiced kind)

1⁄4 cups Melted Coconut Oil

1⁄2 cups Black Beans (rinsed and drained)

1⁄4 cups chocolate almondmilk (I used Silk)

1⁄4 cups Cocoa Powder

2⁄3 cups Coconut Sugar

1 1⁄2 teaspoons Cinnamon

1⁄4 teaspoons Ground Cloves

2 cups Unbleached All-Purpose Flour

1 1⁄2 teaspoons Baking Powder

1⁄2 teaspoons Sea Salt

1⁄2 cups Chocolate Chips (be sure to use Enjoy Life brand, if you want to keep it vegan)

1⁄3 cups pumpkin butter (to adorn the tops of the muffins (optional))

2 flax eggs = 2 tbsp of ground flax + 6 tbsp warm water, refrigerated for 15 minutes.

Preheat the oven to 400 degrees.
Make your flax eggs.
In a medium mixing bowl, combine the pumpkin puree, black beans, chocolate almondmilk, and coconut oil. Use an immersion stick blender to puree, or mash well with a fork.
Add in the cocoa powder, coconut sugar, cinnamon, cloves, and flax eggs. Stir with a fork to combine.
In a separate bowl, combine the dry ingredients: flour, baking powder, and sea salt. Mix well, then slowly add it in to the wet mixture.
Once combined, stir in the chocolate chips.
Bake for 30 minutes, or until the muffins are cooked through.
Adorn with pumpkin butter and additional chocolate chips (optional)