1/4cupcoffee/cold brew/espresso(+/- a few tablespoons)
1tspvanilla
Additional
chocolate chips for topping(I use Lily's Keto Chocolate Chips)
Instructions
Preheat oven to 350F and line your muffin tin.
Combine all dry ingredients in a medium bowl.
Separate egg whites and egg yokes. Combine egg yolks with remaining ingredients.
Combine wet ingredients (expect egg whites) and dry ingredients.
Whip egg whites to a firm peak and fold into mixture. If your mixture (dry ingredients + wet ingredients expect egg whites) seems too thick to fold in egg whites, add additional coffee one tablespoon at a time until you reach consistency desired (depending on the pumpkin puree, this can be 0-3 tablespoons)
Pour muffin batter into muffin tin (~3/4 full) and top with chocolate chips. Bake for 17-20 minutes. Top with additional melted chocolate chips as (your heart) desired.