Name: Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: PT-490392H46M6S
Total time: PT-490392H46M6S
Cuisine: American
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; 1 cup (92g) oat flour, gluten free if desired; ½ cup (40g) cacao powder (or unsweetened cocoa powder); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup (60g) chocolate chips (dairy free if desired), plus 2-3 tablespoons for sprinkling on top

Jump to Recipe· 4.3 from 10 reviews

I am so excited to share my absolute favorite batch of Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe with you! These muffins combine rich almond butter, luscious pumpkin puree, and deep, indulgent cocoa into one irresistibly fudgy bite. I love that they’re naturally sweetened and gluten free, making them a nourishing snack or breakfast treat that feels just as decadent as dessert. Whenever I make this recipe, it fills my kitchen with that cozy fall aroma, and I always get so many compliments on how moist and chocolatey they are, with the perfect hint of pumpkin warmth.

Why You’ll Love This Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe

What really makes this recipe stand out for me is the flavor explosion in every bite. The combination of creamy almond butter with the earthy sweetness of real pumpkin puree creates a base that feels comforting and rich. Add in a generous amount of cacao powder and gooey chocolate chips, and it’s like having a chocolate cake for breakfast—without any of the guilt. The subtle hints of vanilla and the smooth texture from oat flour keep these muffins moist and tender, something I appreciate since gluten-free baked goods can often be dry.

Another reason I adore this Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe is how straightforward it is to prepare. It’s basically a one-bowl wonder, which means minimal fuss but maximum deliciousness. I love that the recipe uses wholesome, accessible ingredients—nothing complicated or obscure—and even better, it comes together in just about 10 minutes of prep time. Whether I’m making these for a quick morning pick-me-up, a packed school lunch, or even as an afternoon snack to keep my energy up, they hit the spot every single time. Honestly, these muffins are my go-to for holiday brunches or cozy family gatherings because they’re both satisfying and nourishing.

Ingredients You’ll Need

The image shows a white bowl filled with thick, dark brown chocolate batter mixed with small chocolate chips scattered over the top layer. A wooden spatula is partly dipped into the batter on the right side of the bowl, showing the smooth and rich texture of the mixture. The bowl is placed on a white marbled surface with a light beige cloth nearby, and a few chocolate chips are scattered around the bowl. The scene looks bright and simple, focusing on the chocolate batter in the bowl. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in creating those perfect muffins that are fluffy yet fudgy, rich yet wholesome. The mix of wet and dry ingredients is simple but thoughtfully chosen to deliver incredible taste, beautiful texture, and that irresistible chocolate-pumpkin flavor combination.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Pumpkin puree: This gives the muffins their moist texture and subtle fall flavor that’s naturally sweet and packed with nutrients.
Vanilla extract: Enhances the overall sweetness and rounds out the chocolate and pumpkin notes beautifully.
Egg: Acts as a binder to keep your muffins perfectly fluffy and structured.
Creamy almond butter: My secret ingredient for that rich, velvety texture and a nutty depth that makes these muffins special.
Coconut sugar: Adds a caramel-like sweetness without overpowering the natural flavors.
Pure maple syrup: Delivers liquid sweetness and keeps these muffins wonderfully moist without refined sugar.
Flaxseed meal: Provides fiber, omega-3s, and helps with binding as a nutritious addition to the batter.
Dairy-free milk: I use almond or oat milk here to keep the muffins hydrated and dairy-free.
Melted coconut oil: Gives richness and helps keep the muffins tender while adding a hint of tropical flavor.
Oat flour: Naturally gluten-free and perfect for achieving a soft crumb that isn’t dense or heavy.
Cacao powder: This is your chocolate powerhouse—rich, bitter, and perfectly balanced with the sweetness of the other ingredients.
Baking powder and baking soda: Both are essential leavening agents to give these muffins a lovely rise.
Salt: Just a pinch to amplify all the flavors and balance the sweetness.
Chocolate chips: I love sprinkling a few on top and folding some inside the batter for melty pockets of chocolate bliss.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with liners. I find that spraying the liners with nonstick cooking spray really helps the muffins come out easily without sticking.

Step 2: In a large mixing bowl, combine the pumpkin puree, vanilla extract, egg, creamy almond butter, melted and cooled coconut oil, coconut sugar, pure maple syrup, flaxseed meal, and dairy-free milk. Whisk everything together until the mixture is smooth and creamy, no lumps here!

Step 3: Add in the dry ingredients: oat flour, cacao powder, baking powder, baking soda, and salt. Mix gently but thoroughly until the batter is well combined and looks velvety.

Step 4: Fold in about one-third cup of chocolate chips into the batter, distributing those melty chocolate bits evenly throughout your muffins.

Step 5: Divide the batter equally among the prepared muffin liners, filling each about three-quarters full. Then generously sprinkle the remaining 2 to 3 tablespoons of chocolate chips on top of each muffin for that irresistible chocolatey top.

Step 6: Bake the muffins for 20 to 25 minutes. Start checking at 20 minutes by inserting a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, your muffins are ready. Don’t overbake, or they may dry out.

Step 7: Transfer the muffins to a wire rack to cool completely. Enjoy warm or at room temperature. I often refrigerate them to enjoy chilled, where they taste like decadent little fudge brownies!

Servings and Timing

This recipe yields 12 delicious Nourishing Almond Butter Double Chocolate Pumpkin Muffins. The prep time is delightfully short, taking me about 10 minutes to mix everything up. Baking requires around 20 to 25 minutes, so from start to finish, you’re looking at roughly 30 minutes total. I recommend letting the muffins cool at least 10 minutes before digging in, which lets the flavors settle and the texture perfect.

How to Serve This Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe

A metal muffin tray filled with twelve chocolate muffins before baking, each lined with white paper cups. The muffins show a thick, rough texture of dark chocolate batter topped with several dark chocolate chips scattered unevenly on the surface. The tray sits on a white marbled surface with a beige cloth partially visible beneath the tray on one side. Around the tray, a few loose chocolate chips are scattered on the white marbled background. The photo taken with an iphone --ar 4:5 --v 7

I love serving these muffins warm with a side of fresh fruit or a smear of almond butter for an extra touch of indulgence. They’re perfect for breakfast alongside a hot cup of coffee or tea, but they also double as a wonderful afternoon snack. I sometimes plate them with a sprinkle of powdered sugar and a few fresh berries to add color and brightness.

If you want to make these muffins feel extra festive, try topping them with a dollop of dairy-free whipped cream or a drizzle of melted chocolate. For a cozy fall brunch, they pair beautifully with spiced chai lattes or even a rich hot chocolate. On weekends, I enjoy them chilled from the fridge paired with a creamy latte—like a little chocolate pumpkin treat in every bite.

These Nourishing Almond Butter Double Chocolate Pumpkin Muffins are ideal for feeding a crowd too! They look great arranged on a platter with little colorful paper liners for parties or holiday gatherings. Because they’re quite filling, I usually recommend one muffin per person along with a healthy side salad or some steamed greens for a balanced meal.

Variations

I’m always experimenting with ways to switch up this Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe, and I’ve found some fun twists that work wonderfully. If you want to make it vegan, simply swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and make sure your chocolate chips are dairy-free. Coconut sugar and maple syrup keep the sweetness intact without compromising texture.

For a gluten-free but nut-free version, you can substitute almond butter with sunflower seed butter and use certified gluten-free oat flour—this still yields a fantastic moist muffin with a slightly different nutty taste. If you want a bit more spice, adding a teaspoon of pumpkin pie spice or cinnamon to the dry ingredients really amps up the warm fall flavors.

I’ve also tried baking these muffins in mini muffin tins for bite-sized treats or even as a single large muffin in a loaf pan for a “cake” style dessert. Just adjust the baking time accordingly—less for mini muffins (around 12-15 minutes) and more for the loaf (closer to 35-40 minutes). These are incredibly versatile and forgiving, so have fun making them your own!

Storage and Reheating

Storing Leftovers

After baking, I usually store leftover Nourishing Almond Butter Double Chocolate Pumpkin Muffins in an airtight container in the refrigerator. They keep well for up to 5 days and maintain their moist, fudgy texture. Using containers with tight seals helps avoid drying out or absorbing fridge odors. If you plan to eat them within a day, keeping them at room temperature in an airtight container is fine too.

Freezing

These muffins freeze beautifully, which is great for batch baking. I like to wrap each muffin individually in plastic wrap, then place them in a freezer-safe ziplock bag or airtight container. They can be frozen for up to 3 months without losing flavor or texture. When you want to enjoy one, just thaw at room temperature or warm gently in the microwave.

Reheating

To reheat, I recommend microwaving the muffins for about 10 to 15 seconds—just enough to bring back that freshly baked warmth and melty chocolate feeling. Avoid overheating as this can dry them out. You can also warm them in a toaster oven set to low heat for about 5 minutes, which helps keep the exterior slightly crisp while keeping the inside soft and tender.

FAQs

Can I use regular flour instead of oat flour?

Absolutely! If you don’t need these to be gluten-free, you can swap the oat flour with all-purpose flour in the same amount. Just keep in mind that the texture will be a bit different—regular flour tends to create a more traditional muffin crumb, while oat flour offers a nuttier flavor and denser chew.

What kind of almond butter works best for this recipe?

I love using a creamy, natural almond butter without added sugar or salt for this recipe. Chocolate almond butter can add an extra layer of richness, which I highly recommend if you want an even more decadent chocolate flavor. Make sure the almond butter is well stirred and not too oily for easier mixing.

Can I make these muffins dairy-free and vegan?

Yes! This recipe is naturally dairy-free. For a vegan option, just replace the egg with a flax egg and ensure your chocolate chips are dairy-free. The flax egg does a great job of binding and maintaining moisture, so the muffins will still come out beautifully.

How do I know when the muffins are done baking?

The best way to check is by inserting a toothpick into the center of a muffin. If it comes out clean or with only a few moist crumbs, the muffins are done. If the toothpick has wet batter on it, keep baking and check again in 2-3 minute intervals.

Can I add spices to enhance the pumpkin flavor?

Definitely! Adding 1 teaspoon of cinnamon, pumpkin pie spice, or even a pinch of nutmeg to the dry ingredients can elevate the warm pumpkin flavor and complement the chocolate perfectly. I usually add spice when I want a more traditional fall flavor twist.

Conclusion

If you’re looking for a snack or breakfast that feels indulgent yet nourishing, I can’t recommend this Nourishing Almond Butter Double Chocolate Pumpkin Muffins Recipe enough. It’s one of my all-time favorite treats because it combines wholesome ingredients with the chocolatey, comforting flavors we all crave. I really hope you make these soon and enjoy every fudgy, pumpkin-spiced bite as much as I do!