These Pumpkin Chocolate Chip Muffins with Almond Butter are the perfect balance of cozy fall flavor and guilt-free indulgence. Made with nourishing ingredients like pumpkin puree, oat flour, flaxseed, and creamy almond butter, they’re soft, rich, and full of chocolatey goodness in every bite.
Naturally sweetened with maple syrup and coconut sugar, these muffins are wholesome without sacrificing flavor. Whether you enjoy them as a breakfast treat, afternoon snack, or dessert, they capture all the cozy comfort of pumpkin season in a healthy, satisfying way.
Why You’ll Love This Muffins
These Pumpkin Chocolate Chip Muffins with Almond Butter strike the perfect balance between wholesome and indulgent. The natural sweetness of maple syrup and pumpkin pairs beautifully with rich cocoa and dark chocolate chips, while almond butter keeps them moist and satisfying.
They’re gluten-free, dairy-free, and full of nourishing ingredients but taste like a bakery treat. Soft, fluffy, and deeply flavorful, they’re a must-bake for pumpkin season a healthy delight you’ll come back to year after year.
Ingredients
Wet Ingredients
- 1 cup (244 g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup (128 g) creamy natural almond butter*
- ¼ cup (39 g) coconut sugar
- ¼ cup (78 g) pure maple syrup
- ¼ cup (30 g) flaxseed meal
- ½ cup (120 g) dairy-free milk of choice
- ¼ cup (56 g) melted and cooled coconut oil
Dry Ingredients
- 1 cup (92 g) oat flour (gluten-free if desired)
- ½ cup (40 g) cacao powder (or substitute unsweetened cocoa powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-ins
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⅓ cup (60 g) chocolate chips (dairy-free if desired), plus 2–3 tablespoons for topping
*Make sure to use creamy natural almond butter (with only almonds or almonds + salt listed in the ingredients).
Step-by-Step Method
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with coconut oil.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together the pumpkin puree, vanilla extract, and egg until smooth. Add the almond butter, coconut sugar, maple syrup, flaxseed meal, dairy-free milk, and melted coconut oil. Whisk or stir until fully combined and creamy.
The mixture should be thick, with a rich pumpkin-almond aroma.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the oat flour, cacao powder, baking powder, baking soda, and salt until well distributed.
Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Do not overmix the batter should remain light and airy.
Step 4: Add the chocolate chips
Fold in the chocolate chips, reserving 2–3 tablespoons to sprinkle on top before baking. The batter will be thick and fudgy.
Step 5: Fill and bake
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Top with the remaining chocolate chips.
Bake for 22–26 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect).
Step 6: Cool and serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Expert Tips for Success
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Use smooth almond butter: Stir well before measuring to avoid oily or dry spots.
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Don’t overmix: Overmixing can make the muffins dense; mix until just combined.
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Check for doneness: A few moist crumbs mean they’re perfectly baked overbaking can dry them out.
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Customize sweetness: Add more maple syrup or extra chocolate chips for a sweeter treat.
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Freeze-friendly: Store in the freezer for up to 2 months just thaw overnight or warm briefly before enjoying.
Tasty Variations to Try
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Nut swap: Use peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
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Protein boost: Add a scoop of chocolate or vanilla protein powder, adjusting liquids slightly.
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Spiced pumpkin: Stir in 1 teaspoon pumpkin pie spice or cinnamon for extra fall warmth.
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Chunky style: Mix in chopped walnuts or pecans for crunch.
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Mini muffins: Make bite-sized treats by baking in a mini muffin tin for 10–12 minutes.
Serving Ideas
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Breakfast on-the-go: Pair with coffee or a smoothie for a quick morning meal.
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Snack time: Perfect for a healthy afternoon pick-me-up.
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Dessert treat: Serve warm with a drizzle of almond butter or a bit of dairy-free whipped cream.
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Holiday brunch: Add to your fall and winter spread alongside fruit and granola.
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Gift idea: Wrap individually and present in a festive tin for a wholesome homemade gift.
Frequently Asked Questions
Can I substitute oat flour?
Yes! You can use whole wheat flour or a 1:1 gluten-free baking blend, adjusting liquid as needed for texture.
Can I make these vegan?
Easily! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and keep the rest of the ingredients as-is.
How do I store leftovers?
Keep muffins at room temperature for up to 3 days or refrigerate for longer freshness. Warm them slightly before eating for the best texture.
Can I skip the cocoa powder?
You can, but it gives that rich chocolate flavor! For pumpkin-only muffins, increase oat flour by ¼ cup.
How can I make them oil-free?
Replace melted coconut oil with additional almond butter or unsweetened applesauce. The texture will be a bit denser but still delicious.
Print
Pumpkin Chocolate Chip Muffins with Almond Butter
- Total Time: 35
- Yield: 12 muffins 1x
Description
Wholesome and cozy fall muffins made with oat flour, pumpkin puree, flaxseed, and maple syrup. Soft, rich, and bursting with chocolate in every bite, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
1 cup (244 g) pumpkin puree
1 tsp vanilla extract
1 egg
½ cup (128 g) creamy natural almond butter
¼ cup (39 g) coconut sugar
¼ cup (78 g) pure maple syrup
¼ cup (30 g) flaxseed meal
½ cup (120 g) dairy-free milk
¼ cup (56 g) melted coconut oil
Dry Ingredients
1 cup (92 g) oat flour
½ cup (40 g) cacao or unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Mix-Ins
⅓ cup (60 g) chocolate chips, plus 2–3 tbsp for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- Whisk pumpkin, vanilla, and egg until smooth. Stir in almond butter, coconut sugar, maple syrup, flaxseed, milk, and coconut oil until combined.
- Whisk oat flour, cocoa, baking powder, baking soda, and salt separately. Add to wet mixture and stir gently until just combined.
- Fold in chocolate chips, reserving some for topping. Batter will be thick and fudgy.
- Spoon batter into muffin cups ¾ full. Top with reserved chocolate chips.
- Bake 22–26 minutes until toothpick comes out with moist crumbs.
- Cool 5 minutes in pan then transfer to rack. Serve warm or room temperature.
Notes
Stir almond butter before use for smooth texture.
Mix only until combined to keep muffins light.
Adjust sweetness with maple syrup as preferred.
Check doneness early; moist centers remain soft.
Store up to 3 days at room temp or a week refrigerated.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 11g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: pumpkin chocolate chip muffins, healthy fall muffins, almond butter muffins, oat flour muffin recipe, dairy free chocolate muffins
