No Sugar Baker’s Mini Pumpkin Chocolate Chip Muffins

Ingredients:

1 C. Granular Purecane Sweetener

3/4 C. Brown Purecane Sweetener

1 ½ C. Pumpkin Puree

2/3 C. Oil

½ C. Unsweetened Almond Milk

3 T. Sugar Free Breakfast Syrup

1 T. Vanilla

2 ½ C. All-Purpose Flour

4 t. Baking Powder

1 t. Salt

1 t. Cinnamon

1 t. Nutmeg

2 C. Sugar Free Mini Dark Chocolate Chips

1 C. Chopped Walnuts (Optional)

Easy Directions:

Spray a mini muffin pan with nonstick spray and line with mini paper liners. Set aside.
In a mixing bowl, combine Purecane Sweeteners, pumpkin puree, oil, almond milk, syrup and vanilla. Mix well.
Add in flour, baking powder, salt, cinnamon, and nutmeg.
Fold in chocolate chips and walnuts.
Spoon into muffin liners. I added extra chips onto each muffin top!
Bake at 400 for 10-12 minutes.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...