Halloween treats don’t have to be filled with spooky ingredients that crash your energy levels! These tasty muffins are sure to bring smiles to all the ghosts and goblins roaming around your party table.
Sugar is as addicting as heroin. By using a zero glycemic sweetener such as Lakanto, you’ll be breaking the chains of sugar addiction which makes your food last longer because children (and you!) will actually feel satisfied 🙂
Learn more about breaking the chains of sugar addiction in our Life Reboot EXPRESS course! We’re offering a ridiculously cheap Early Bird Price right now. Learn these tips before the SWEET-FILLED Holidays are among us!
1 2/3 cups all purpose gluten free flour
dash teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 – 1 1/3 cups Lakanto sugar
1 cup All Natural Sugar Free Chocolate Candy Bar, chopped chunky style
1/2 teaspoon Vanilla Extract or Vanilla Medicine Flower Flavoring
2 large eggs, room temperature
1 cup canned pumpkin or cook and puree your own
1/3 cup water
Preheat oven to 350
Line muffin tins with festive Halloween papers.
In a large bowl, combine flour, salt and dry spices. Mix well and set aside.
In a separate large bowl, cream together with a hand mixer or stand up mixer the butter, sugar and vanilla until fluffy.
Add the eggs one at a time while mixing and then add in the pumpkin.
Next add in the dry ingredients alternating with water. Begin and end with the dry ingredients. Blend well.
Stir in the chocolate chunks.
Fill muffin cups about 2/3 full. Bake between 15 – 20 minutes or until toothpick inserted in the middle comes out clean.
Transfer to a rack and allow cool completely — resist the urge that might leave you burning your mouth on a hot and gooey chocolate chunk! 😉