Nourishing Almond Butter Double Chocolate Pumpkin Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.95 out of 5 stars
(34)
Ingredients
12 servings
- Wet ingredients:
- 1 cup (244g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup (128g) creamy natural almond butter*
- ¼ cup (39g) coconut sugar
- ¼ cup (78g) pure maple syrup
- ¼ cup (30g) flaxseed meal
- ½ cup (120g) dairy free milk of choice
- ¼ cup (56g) melted and cooled coconut oil
- Dry ingredients:
- 1 cup (92g) oat flour, gluten free if desired (I used store-bought)
- ½ cup (40g) cacao powder (or sub unsweetened cocoa powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Mix-ins:
- ⅓ cup (60g) chocolate chips (dairy free if desired), plus 2-3 tablespoons for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a muffin tin with 12 muffin liners and spray the inside of the liners with nonstick cooking spray. This is just so they come out easier!
Step 2
In a large bowl, mix together the pumpkin puree, vanilla, egg, almond butter, melted and cooled coconut oil, coconut sugar, pure maple syrup, flaxseed meal, and milk until smooth and creamy.
Step 3
Add the dry ingredients to the wet ingredients: oat flour, cacao powder, baking powder, baking soda, optional cinnamon and salt. Mix batter until well combined. Fold in ⅓ cup chocolate chips into the batter.
Step 4
Divide batter evenly into the prepared muffin liners. Sprinkle the tops of the muffins with 2-3 tablespoons of the remaining chocolate chips. Bake for 20-25 minutes or until a tester comes out clean. Transfer muffins to a wire rack to cool and enjoy! Makes 12 muffins. Store these in the fridge for muffins that taste like fudge brownies. Feel free to warm up for 10-15 seconds in the microwave.
Step 5
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