Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are soft, sweet, and filled with rich chocolate chips, making them a perfect cozy treat for any time of day.
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.
Notes
Store leftovers in an airtight container for up to a week or freeze for up to three months. Reheat in the microwave for 15-20 seconds or in a toaster oven.