Description
Delicious and nourishing almond butter double chocolate pumpkin muffins made with creamy almond butter, real pumpkin puree, and oat flour to keep them gluten-free. These dairy-free muffins are naturally sweetened and taste like chocolate cake, making them a perfect healthy snack or breakfast for kids and adults alike.
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
- ½ cup (40g) cacao powder (or 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 and prepare: Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray the liners with nonstick cooking spray to help muffins release easily.
- Mix wet ingredients: In a large bowl, combine pumpkin puree, vanilla extract, egg, almond butter, melted and cooled coconut oil, coconut sugar, pure maple syrup, flaxseed meal, and dairy-free milk. Stir until the mixture is smooth and creamy.
- Add dry ingredients: Add oat flour, cacao powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, making sure not to overmix to maintain tender muffins.
- Fold in chocolate chips: Gently fold ⅓ cup of the chocolate chips into the batter evenly.
- Fill muffin tins: Divide the batter evenly among the 12 muffin liners. Sprinkle each muffin top with 2-3 tablespoons of the remaining chocolate chips for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a tester inserted into the center of a muffin comes out clean.
- Cool and serve: Transfer the muffins to a wire rack to cool completely. Store in the refrigerator for a fudgy texture and warm briefly if desired before serving.
Notes
- *Using chocolate almond butter is preferred for best flavor, though any nut butter may work.
- Tahini or chocolate tahini can be substituted for almond butter (use ⅓ cup instead of ½ cup) for a different twist.
- This recipe is tested only with oat flour; for best results, use finely ground oat flour or store-bought gluten-free oat flour.
- Replacing ingredients may affect texture and consistency, so proceed with substitutions cautiously.
- Optional: add 1 teaspoon cinnamon or pumpkin pie spice for additional flavor complexity.
