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:

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