Description
Pumpkin Chocolate Chip Muffins with Almond Butter – Soft, moist, and perfectly spiced, these naturally gluten-free and refined sugar–free muffins are a cozy fall favorite with a healthy twist.
Ingredients
Scale
- 1 cup almond butter
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond butter, pumpkin, eggs, honey, and vanilla until smooth.
- In another bowl, mix almond flour, baking powder, cinnamon, and nutmeg.
- Combine the dry ingredients with the wet ingredients and stir until just blended.
- Fold in mini chocolate chips. Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before serving. Enjoy warm or at room temperature with a cup of coffee or tea!
Notes
- Gluten-free and refined sugar–free when using honey or maple syrup.
- Yields 10–12 muffins.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- For a richer flavor, use dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250 kcal per muffin
- Sugar: Approximately 12–16 g
- Sodium: Approximately 120–180 mg
- Fat: Approximately 16–22 g
- Saturated Fat: Approximately 2–4 g
- Unsaturated Fat: Approximately 14–18 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 18–28 g
- Fiber: Approximately 3–5 g
- Protein: Approximately 6–9 g
- Cholesterol: Approximately 60–100 mg
Keywords: Pumpkin Chocolate Chip Muffins with Almond Butter, gluten-free muffins, almond butter muffins, pumpkin muffins, chocolate chip muffins, almond flour muffins, healthy muffins, fall muffins