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Pumpkin Almond Butter Chocolate Muffins

Cake-like muffins for a healthy quick snack


  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 cup creamy almond butter
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup flaxmeal
  • 1/2 cup almond milk (or other dairy free milk)
  • 1/4 cup melted coconut oil

Dry Ingredients

  • 1 cup oat flour (or GF flour)
  • 1/2 cup cacao powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup pumpkin chocolate chips (or regular)


  • Preheat oven to 375F and line muffin tray with 10-12 liners (depends on how big you like your muffins. I fill mine right to the top, maybe a little over)
  • Mix wet ingredients in a large bowl until smooth. (right through coconut oil)
  • Add in dry ingredients. Mix well. Then add in chocolate chips.
  • Divide batter evengly among muffin liners. Option to top with a few more chocolate chips.
  • Bake for 22-25 minutes. Test with clean knife to make sure done. Cool on wire rack.
  • Keep in fridge and warm up before eating for best taste esperience!