Dark Chocolate Peanut Butter Muffins

Ingredients

2 large beaten eggs

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

1/2 cup pure maple syrup

1/4 cup granulated Swerve

1 can pure pumpkin puree

6 Tbsp unsweetened cacao powder

2 tsp baking soda

2 tsp vanilla extract

1/2 to 3/4 cups cacao, or dark chocolate chips. (I use Lily’s brand sweetened with stevia)

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Directions

Preheat oven to 350f
Spray muffin tray or line with parchment liners.
Combine all ingredients, just until smooth; adding chocolate chips last or add them on top.
Fill muffin tins 3/4 full. I use a large ice cream scoop, so they are each even portions.
Bake in preheated oven for 22-24 minutes until toothpick comes out clean.
They are VERY moist if they are NOT over-baked.