⅔ cup almond butter
⅓ cup canned pumpkin
2 eggs
3 Tablespoons honey
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla
½ teaspoon baking soda
pinch of sea salt
⅓ cup mini chocolate chips

2 eggs 3 Tablespoons honey 1 Tablespoon pumpkin pie spice 1 teaspoon vanilla

Preheat oven to 375F. Prepare mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
In your blender or mini chopper, add all ingredients (expect the chocolate chips) and blend on high-speed until creamy, about 1 minute.
Stir in chocolate chips by hand.
Fill each muffin cavity about ¾ full with the muffin mixture.
Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. 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.