Flourless Pumpkin Muffins

Step 1

Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.

Step 2

In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.

Step 3

Stir in chocolate chips by hand.

Step 4

Fill each muffin cavity about 3/4 full with the muffin mixture.

Step 5

Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.

Step 6

Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.