Ingredients
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons pumpkin purée
- 1/4 cup + 2 tablespoons coconut sugar
- 1/4 cup + 2 tablespoons monk fruit
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons cocoa nibs
Instructions
- Preheat the oven to 400°F and spray a muffin pan with cooking spray.
- In a large bowl, beat together the milk, pumpkin purée, coconut sugar, monk fruit, egg white, and vanilla using an electric hand mixer.
- In a separate medium bowl, stir together all the ingredients up to the cocoa nibs.
- Add the dry mixture to the wet mixture and whisk until smooth. Stir in the cocoa nibs.
- Divide the batter between 6 muffin cavities, filling them about ¾ of the way full.
- Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.