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.
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