Pumpkin Chocolate Fudge Muffins
Ingredients
Chocolate batter
- 1 egg
- 1 cup almond milk
- 1 cup Bob's Red Mill gluten-free baking flour
- 1/2 teaspoon baking powder
- 1/2 cup coconut sugar
- 1/4 cup cacao powder
Pumpkin batter
- 1/2 cup pumpkin purée
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/2 cup Bob's Red Mill gluten-free baking flour
- 1/2 teaspoon baking powder
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
Preparation
Preheat oven to 350F.
Whisk together the wet ingredients for each batter in separate bowls, then stir in dry ingredients into each bowl.
Layer the chocolate batter and pumpkin batter into 11-12 muffin cups and bake for 15 minutes.
Let them cool for 5-10 minutes then top with greek yogurt and cinnamon or nut butter.
