These Pumpkin Chocolate Chip Muffins are the perfect cozy treat for any time of day. They are soft, sweet, and filled with rich chocolate chips. Made with wholesome ingredients, these muffins are easy to whip up and great for kids and adults alike. Serve them warm for breakfast, a snack, or even as a delightful dessert.
Why You Will Love This Recipe
These muffins are a fantastic choice for busy families. They are incredibly easy to make, using simple everyday ingredients you likely already have in your pantry. The combination of pumpkin and chocolate makes them delicious while keeping them healthy. Plus, they bake up quickly in just about 20 minutes, making them a perfect last-minute treat or breakfast option.
How to Make Muffins
Making these muffins is a breeze! You’ll start by mixing wet ingredients in one bowl and dry ingredients in another. Then, it’s just a matter of combining everything and baking. You don’t need to be a pro in the kitchen to get delicious results; even beginner bakers will find this recipe friendly and straightforward.
What You Need
- 1 cup almond butter
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup mini chocolate chips
Step-by-Step
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix almond butter, pumpkin, eggs, honey, and vanilla.
- In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg. Mix this into the wet ingredients.
- Fold in the chocolate chips and divide the batter among the muffin cups.
- Bake for 18–20 minutes. Allow them to cool before serving.
How to Serve Muffins
These muffins are delightful on their own, but they can be elevated with a few simple touches. Consider serving them with a smear of butter or almond butter on top. They’re excellent for breakfast paired with fresh fruit or yogurt. For a cozy afternoon snack, enjoy them with a warm cup of tea or coffee.
How to Store Muffins
To keep leftovers fresh, store these muffins in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. Just wrap each muffin in plastic wrap or foil and place them in a freezer bag. When you’re ready to enjoy one, thaw it in the refrigerator or microwave.
Recipe Tips
- Measure ingredients carefully for the best texture.
- For added sweetness, increase honey slightly if desired.
- Make sure to mix just until combined to avoid dense muffins.
- Feel free to swap the almond flour for regular flour if you’re not gluten-free.
- Store leftovers properly to maintain freshness.
Variations & Swaps
- Swap chocolate chips for dried fruit like cranberries or raisins for a healthier touch.
- Use different nut butters, such as peanut butter or cashew butter, for varied flavors.
- For a holiday twist, add a pinch of ground ginger or cloves to the spice mix.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the muffin batter a day in advance and store it in the fridge. Just be sure to use it within 24 hours for the best results. When ready, bake as directed.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Just be sure to wrap them tightly to prevent freezer burn. They can be stored for up to three months.
How do I reheat muffins?
To reheat, place a muffin in the microwave for about 15-20 seconds, or until warmed through. You can also pop them in a toaster oven for a few minutes if you prefer a crispy top.
What can I substitute for almond flour?
If almond flour is unavailable, you can use regular all-purpose flour or a gluten-free blend. Just adjust the quantity, as almond flour has a different density than regular flour.
Any tips for preventing dense muffins?
To prevent dense muffins, be careful not to overmix the batter once you combine wet and dry ingredients. Mix just until everything is combined for light and fluffy results.
Pumpkin Chocolate Chip Muffins
Ingredients
Wet Ingredients
- 1 cup almond butter
- 1 cup canned pumpkin
- 2 pieces eggs
- 1/4 cup honey Increase slightly for added sweetness
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup almond flour Can be substituted with regular flour if not gluten-free
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup mini chocolate chips Can swap with dried fruit for a healthier option
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix almond butter, pumpkin, eggs, honey, and vanilla.
- In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg. Mix this into the wet ingredients.
- Fold in the chocolate chips and divide the batter among the muffin cups.
Baking
- Bake for 18–20 minutes. Allow them to cool before serving.
