Nourishing Almond Butter Double Chocolate Pumpkin Muffins
User Reviews
5
Nourishing Almond Butter Double Chocolate Pumpkin Muffins
Description
The Nourishing Almond Butter Double Chocolate Pumpkin Muffins feature a batter blending pumpkin puree and creamy almond butter, providing moisture and a subtle nuttiness. Coconut sugar and pure maple syrup sweeten the muffins naturally, while cacao powder delivers the rich chocolate component. The addition of flaxseed meal contributes texture and a slight density, complementing the dairy-free milk base. Baking powder and baking soda provide rise and tenderness. Chocolate chips folded into the batter and sprinkled on top melt during baking, offering bursts of sweetness and richness.
Baked at 350°F for 20-25 minutes until a toothpick comes out clean, these muffins develop a soft crumb with a slight fudge-like quality especially when stored chilled. Lining the muffin tin and spraying the liners eases removal. The pumpkin and almond butter create moist muffins that hold together well.
This recipe yields 12 muffins, making it suitable for a batch snack or to share. They can be warmed briefly in the microwave to enhance the chocolate flavor and soften texture before eating.
Various nut butters can be substituted, though almond butter complements the pumpkin flavor best. Oat flour is used as the gluten-free base, and homemade oat flour must be finely ground for best results. Optional spices like cinnamon or pumpkin pie spice may be added to customize the flavor further.
Ingredients
- Wet Ingredients:
- 1 cup pumpkin puree 244g
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup almond butter creamy natural, 128g
- ¼ cup coconut sugar 39g
- ¼ cup maple syrup 78g; pure
- ¼ cup flaxseed meal 30 g
- ½ cup dairy-free milk 120 g, of choice
- ¼ cup coconut oil melted and cooled, 56g
- Dry Ingredients:
- 1 cup oat flour 92g, gluten free if desired
- ½ cup cacao powder 40g, or unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Mix-ins:
- ⅓ cup chocolate chips 60g, dairy free if desired, plus 2-3 tablespoons for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 12 muffin liners and spray the inside of the liners with nonstick cooking spray. This is just so they come out easier!
- In a large bowl, mix together the pumpkin puree, vanilla, egg, almond butter, melted and cooled coconut oil, coconut sugar, pure maple syrup, flaxseed meal, and milk until smooth and creamy.
- Add the dry ingredients to the wet ingredients: oat flour, cacao powder, baking powder, baking soda, optional cinnamon and salt. Mix batter until well combined. Fold in ⅓ cup chocolate chips into the batter.
- Divide batter evenly into the prepared muffin liners. Sprinkle the tops of the muffins with 2-3 tablespoons of the remaining chocolate chips. Bake for 20-25 minutes or until a tester comes out clean. Transfer muffins to a wire rack to cool and enjoy! Makes 12 muffins. Store these in the fridge for muffins that taste like fudge brownies. Feel free to warm up for 10-15 seconds in the microwave.
Notes
- Almond butter provides the best flavor, but other nut butters can be used with some texture and taste changes.
- Make sure oat flour is finely ground for a good texture; homemade oat flour is suitable.
- Adding cinnamon or pumpkin pie spice is optional for extra warmth and spice.
- The muffins stay fudgy and moist when refrigerated; warm them before eating for best taste.
- Replacements or substitutions can affect texture and consistency; use with care.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 244cal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 5.9g | 12% |
| Fat | 14.8g | 23% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 4.7g | 19% |
| Sugar | 13.1g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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