Pistachio and Pumpkin Chocolate Muffins

Pistachio and Pumpkin Chocolate Muffins

Rug-a-MUFFIN girl

  • 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

  • How to prepare:
    1. Preheat your oven to 325F.
    2. Grind your cloves with a spice grinder or mortar and pestle.
    3. Add all of your dry ingredients to a large mixing bowl. 1 1/2 Cups Honeyville Almond Flour, 1/2 Cup Just NOW Erythritol, 1 1/2 tsp. Cinnamon, 1/2 tsp. Baking Soda, 1/2 tsp. Nutmeg, 1/2 tsp. Cloves. You can also add the ginger here if you are using ground and dried ginger.
    4. In a separate bowl, add 1/2 Cup Pumpkin Puree, 2 Large Eggs, 1/4 Cup Coconut Oil, 2 tsp. Quality Vanilla, and 1/2 tsp. Apple Cider Vinegar. If you’re using minced (wet) ginger, add the 1/2 tsp. of Ginger here.
    5. Roughly chop your 3 Chocoperfection Dark Chocolate Bars. If you can’t afford these or want to use different chocolate, you can use 3 Square of 90% (or higher) cacao.
    6. Mix all of the wet ingredients together well.
    7. Mix all of the dry ingredients together well.
    8. Pour 1/2 of your wet ingredients into your dry ingredients and slowly mix them together. Add the second half of your wet ingredients and completely combine them.
    9. Add your chocolate chunks and 1/2 Cup Pistachios to the mixture and fold them in.
    10. Line your cupcake tray with 8 Cupcake Liners, then evenly distribute your batter between them. You can fine some awesome designed cupcake liners online, too!
    11. Bake your muffins for 25-30 minutes (I did 27 minutes exactly) until they are golden brown. Take them out of the oven and let them cool for 15 minutes.
    12. Store your muffins in a Tupperware container and eat as you want for breakfast! This one fits 8 muffins perfectly.

    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.

    Credit to Ruled.me. Link here: https://www.ruled.me/pistachio-pumpkin-chocolate-muffins/

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