December 13, 2016



Flourless Chocolate Muffins

These are delicious but a bit messy.  Feel free to eat with a spoon and if you want to live a little, add some cool whip!



  • 8 oz Dark Chocolate Chunks

  • 1/4 cup pumpkin puree

  • 1 1/2 tbsp pure maple syrup

  • 1 tsp vanilla extract

  • 1 whole egg

  • 3 egg whites

  • 1/8 tsp kosher salt


Preheat oven to 350°F. Spray muffin tin with cooking spray.

Melt 6 oz of chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes. Reserve 2 oz of the chunks for later.
Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.

In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.

Fold the egg whites into the chocolate mixture, add salt. Fold the left over chocolate chunks into the mixture.
Spoon mixture into each tin and bake about 15 minutes, until the muffins rise.



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