Chocolate Healthy Gluten-Free Pumpkin Muffins

Preheat oven to 400ºF and spray a muffin pan with cooking spray.

In a large bowl, beat milk, pumpkin, coconut sugar, monkfruit, egg white and vanilla using an electric hand mixer.

In a separate medium bowl, stir dry ingredients, except cocoa nibs. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in cocoa nibs.

Divide batter between 6 muffin cavities, filling about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20–22 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.

Devour!

Note: I have tried this with all monkfruit and it’s just not as good. Also, note that that the monkfruit will make the muffins change color a little bit as they cool.