Chocolate Pumpkin Swirl Muffins

Directions for Chocolate Pumpkin Swirl Muffins:

2 large beaten eggs (room temp)

2 cups PB or Almond Butter (creamy smooth-room temp works best)

1/2 cup pure maple syrup

1.5 cups pure pumpkin puree

2 tsp baking soda

2 tsp vanilla extract

5 Tbsp unsweetend cacao powder

1/4 cup cacao, or dark chocolate chips. (I like Lily’s brand sweetened with stevia)

Instructions for Chocolate Pumpkin Swirl Muffins:

1. Preheat oven to 350 f
2. Spray muffin tray or line with parchment liners.
3. Combine eggs, nut butter, maple syrup, pumpkin, baking soda, & vanilla; just until smooth.
4. Remove 2 cups batter, and place in a separate bowl.
5. In original bowl, add cacao powder & chocolate chips, mix well.
6. Scoop 1/2 of EACH batter into each muffin tin, so it’s half chocolate, half pumpkin color.
7. Swirl batters together using a toothpick.
8. Bake in preheated oven for 25-30 minutes until toothpick comes out clean. They are VERY moist if they are NOT overbaked.

Photo and recipe for Chocolate Pumpkin Swirl Muffins goes to http://www.cleanfoodcrush.com