It's October which means I am obsessed with everything Pumpkin! So here is my recipe for Mini Chocolate Chip Pumpkin Muffins.

What you need:

• 3 Eggs

• 3/4c Nut Butter (I used almond butter)

• 1/3c Maple Syrup

• 1/2c Pureed Pumpkin

• 2/3c Enjoy Life Dairy Free Chocolate Chips

• 3tbsps Coconut Oil (melted)

• 1/2 Lemon (juiced)

• 1/4c Almond Flour

• 2tsps Pumpkin Pie Spice (OR 2tsps cinnamon + 1 tsp nutmeg)

• 1/3tsp Baking Powder

• 1/4 tsp Sea Salt

What you do:

1. Preheat oven to 350. Lightly grease mini muffin pan.

2. Combine your eggs, almond butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Mix until smooth and creamy.

3. Add the almond flour, pumpkin pie spice, baking powder and sea salt. Mix in until smooth. Fold in Dairy Free Chocolate Chips.

4. Transfer the batter into the muffin pan. I first transferred the batter into a measuring cup with a spout, to make pouring the batter into the molds easier. Bake for 30 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when finished.)

5. Remove from muffin pan and let cool. Enjoy!

**Store in an airtight container in the fridge for 4-5 days.

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