Follow @kalejunkie for more easy recipes & ideas! BITE-SIZE PUMPKIN CHOCOLATE CHIP MUFFINS that also happen to be flourless, grain-free, and with a vegan option! These little bites are moist and delicious, you won’t be able to stop eating them! Makes 24 mini muffins (or 10-12 regular size) 1 cup pumpkin purée 1 cup creamy cashew butter 1/4 cup maple syrup 1 egg (or 1/4 cup applesauce or 1 “flax egg”) 1 tsp baking powder 2 tsp pumpkin pie spice 3/4 cup mini chocolate chips Preheat oven to 325F. Spray a mini muffin tin. In a large bowl, mixed together the pumpkin purée, cashew butter, maple syrup, egg, baking powder, pumpkin pie spice. Mix well, then fold in the chocolate chips. Use a small spoon to fill each muffin cavity. You should have enough butter to fill all 24 cavities. Add more chocolate chips on top if desired. Bake for 22 to 23 minutes, and removed from the oven. Enjoy. Store leftovers in a container in the fridge for after one week. Or you can freeze these for up to two m...