Nourishing Almond Butter Double Chocolate Pumpkin Muffins
Nourishing almond butter chocolate pumpkin muffins made with creamy almond butter, real pumpkin puree and oat flour to keep them gluten free. These one bowl almond butter chocolate pumpkin muffins are dairy free and naturally sweetened but seriously taste like chocolate cake! The perfect nourishing snack or breakfast that kiddos will love.
Servings 12 muffins
Calories 244cal
Ingredients
- 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
Instructions
- 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!
- 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.
- 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.
- 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.
Video
Notes
*I love using chocolate almond butter but really any nut butter should work okay. After testing, I believe the flavor of these muffins is best with almond butter. I also think using ⅓ cup tahini or chocolate tahini (instead of ½ cup) would be fabulous.
I have not tested this recipe using any other flours. Please know that you can easily make your own oat flour using this tutorial, just be sure to grind it very finely.
The recipe is meant to be nutritious and perfect for a ‘healthy’ snack or treat for kids or adults. Using replacements or subs for the ingredients will change the texture and consistency of the muffins. Do so at your own risk.
If you’d like you can add in 1 teaspoon cinnamon or pumpkin pie spice.
Nutrition
Serving: 1muffin | Calories: 244cal | Carbohydrates: 25g | Protein: 5.9g | Fat: 14.8g | Saturated Fat: 6.3g | Fiber: 4.7g | Sugar: 13.1g