How's that for a mouthful?! Don't worry - these delicious muffins are easier to whip up than the name implies. Added bonus: they're grain free, high in protein, and packed full of antioxidants thanks to chia seeds, pumpkin and nut butter! We dare you to eat just one! This recipe calls for 12 muffins, or would make great mini muffins if you have that kind of tin, just shorten the cooking time appropriately so they do not over bake. Also, if you don't have a food processor you can also mix these by hand with chocolate chips before putting into muffin tray.
2Tbspcacao powderoptional: this'll make them dark chocolate looking and not pumpkin-colored and add antioxidants
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Preheat the oven to 375 F.
Grease a muffin tin with coconut oil, or use paper or parchment paper cupcake/muffin holders.
Chop chocolate by throwing dark chocolate bar/chips in a high speed blender or food processor.
Add all ingredients in high speed blender or food processor and process until smooth and chips are broken down a bit.
Optional: you can add cacao powder as an optional ingredient to make them dark chocolate looking all over and add even more of a nutrient boost! This pic here shows the difference in color if you add it in.
Evenly divide mixture into 12 muffins.
Bake about 14 minutes, check with toothpick and keep in oven until it comes out clean after poking center of a muffin.
Cool muffins in tin for 5 minutes on a wire rack, then remove from tin and cool muffins on cooling rack an additional couple of minutes.
Note: If you do not have pumpkin pie spice blend on hand, you can make your own using the following ratios (this'll make more than you need, but trust us, you'll want to have extra on hand for next time!):