Pumpkin Chocolate Chip Muffins

I may have shared this recipe here before; I can't remember.  But, this weekend some of our best friends introduced and brought home their sweet baby A and I couldn't think of anything better to bake and deliver them than some pumpkin chocolate chip muffins.

When I was pregnant I had cravings, but those cravings were nothing compared to the sweet tooth I had while nursing.  I remember eating 2-3 s'mores granola bars in a sitting while I was nursing.  It didn't hurt that they were easy to grab and consume while holding a newborn either.

Next time around I'll be healthier...promise.

So, when my friends brought their sweet babe home, I knew these would be the perfect snack for mama to grab on her way to the nursery while she nursed.  They are delicious, just sweet enough, nutritious, and quick.

When I make these I usually make a double batch because they freeze well and they are super yummy.  This time I had no choice because my toddler wouldn't accept me making them and not allowing him to have them.  I'm not complaining since they are so healthy!

Ingredients:

• 1 cup almond butter (when I double this recipe I use 1 cup almond butter and 1 cup peanut butter to save on cost)
• 2/3 cup pumpkin puree (not pie filling)
• 2 eggs
• 1 egg white
• 1/3 cup honey
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 350
2. Combine pumpkin and almond butter until smooth.
3. Stir in eggs and honey.  Add dry spices.  Mix well.
4. Add chocolate chips.
5. Distribute batter evenly into 12 muffin cups
6. Bake 15-20 minutes
7. Allow to cool on rack before serving.

These make great gifts for coworkers, snacks for daycare, or treats for a birthday party.  Kids think they taste great while adults quietly sit back and chuckle at the gluten free, grain free goodness being consumed by sugar crazed littles.  

Enjoy!