Ingredients:

Chocolate Batter-

• 1 egg

• 1 cup almond milk

• 1 cup gluten free baking flour {OR all purpose flour}

• 1/2 tsp. baking powder

• 1/2 cup coconut sugar

• 1/4 cup cacao powder

Pumpkin Batter-

• 1/2 cup pumpkin purée

• 1 egg

• 1 tsp. vanilla extract

• 1/4 almond milk

• 1/2 cup gluten free baking flour {OR all purpose flour}

• 1/2 tsp. baking powder

• 1/4 cup coconut sugar

• 2 tsp. cinnamon

Directions:

1. Preheat oven to 350F.

2. Whisk together the wet ingredients for each batter in separate bowls, then stir in dry ingredients into each bowl.

3. Layer the chocolate batter and pumpkin batter into 11-12 muffin cups and bake for 15 minutes.

4. Let them cool for 5-10 minutes then top with greek yogurt & cinnamon OR nut butter!