• 1 ⅓ cups peanut butter 
• ⅔ cup canned pumpkin or homemade pumpkin puree
• 4 eggs
• 6 Tablespoons maple syrup 
• 2 Tablespoons pumpkin pie spice
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• pinch of sea salt
• ⅔ cup chocolate chips

Instructions: 

Preheat oven to 325°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.

In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.

Stir in chocolate chips by hand.

Fill each muffin cavity about 3/4 full with the muffin mixture.

Bake for 15-18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.

Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.