Ingredients

• 1 cup peanut butter
• 1/2 cup canned pumpkin (not pie filling)
• 2 large eggs
• 1/2 teaspoons baking soda
• 1 tablespoon pumpkin pie spice
• 1/3 cup maple syrup
• 1/3 cup semisweet chocolate chips

Preparation

1. Preheat the oven to 350°F. Line muffin tin with paper liners.
2. In a medium bowl, combine all ingredients except chocolate chips, mixing until smooth. Fold in chocolate chips.
3. Distribute batter evenly into 12 muffins.
4. Bake for 15-18 minutes, until centers are firm and starting to crack. Cool for 15 minutes and enjoy.

Helpful hints

• If you prefer use reduced-fat peanut butter. This change adds approximately 5 grams of carbohydrate and lowers fat by 3 grams per serving.
• These muffins are a tasty way to add extra protein in a snack or meal.
• Peanut butter adds more potassium and phosphorus but is a great source of protein. Ask your dietitian if you need to add a phosphate binder when you eat this muffin for a snack.