Paleo Pumpkin Muffins (This is not a typo)

A healthy dessert or even a good high protein breakfast for the holiday season! Dark chocolate chips are optional, which are the only non-paleo ingredient (he baking sodia may not be paleo, but is needed for them to rise some, and only 1/2 tsp).   I made them without them but might put some in this time for a treat .  Also, I believe kiddos will love these!

Ingredients: 

1 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
1/3 cup honey
1/3 cup dark chocolate chips (OPTIONAL)

Directions:

1) Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with cups. Combine all the ingredients until smooth. (Fold in chocolate chips if using them)
2) Distribute the batter evenly into the muffin pan. Bake 15-20 minutes (until the center is firm and the tops start to crack)
3) Cool them in pan and then on a rack. For best shelf life, store them in an air tight container in the refrigerator. (They freeze really well too!)

ENJOY!!!