Almond Butter Chocolate Pumpkin Muffins

I hope you’re ready for some nourishing almond butter chocolate pumpkin muffins that seriously taste like a slice of your favorite chocolate cake! They have the perfect moist, cake-like texture thanks to creamy almond butter, pumpkin puree and oat flour, and pack plenty of nutrients you can feel good about. Watch me make them on my latest episode of Good Mood Comfort Food!

Cake for breakfast? I won’t say no. The kiddos will love these incredible muffins and might just even want them for dessert. Plus, you can get extra fudge factor by storing them right in the fridge! Cold or warm they’re seriously going to be your new favorite chocolate pumpkin combo. Remember to scroll through the post for answers to all of your muffin baking Q’s!

FREE Pumpkin Recipe E-Book

Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox!

Everything you’ll need to make almond butter chocolate pumpkin muffins

These wonderful double chocolate pumpkin muffins are filled with plenty of nutrients from natural almond butter, flaxseed meal and pumpkin puree, but they seriously taste like a decadent slice of cake. Here’s what you’ll need to make them:

• Pumpkin puree: be sure to use real deal pumpkin puree, not pumpkin pie filling, to give these muffins that true pumpkin flavor and boost of vitamins. You can also easily make homemade pumpkin puree with this tutorial!
• Egg: you’ll need 1 egg in this muffin recipe.
• Almond butter: I love the boost of healthy fats and texture that natural, creamy almond butter gives these pumpkin muffins. See below for notes on other nut & seed butters.
• Sweeteners: we’re using coconut sugar and pure maple syrup to naturally sweeten these chocolate almond butter pumpkin muffins.
• Flaxseed meal: these muffins are made extra nutritious with fiber and omega-3s from flaxseed meal. The combo of flaxseed meal and oat flour makes them great for nursing mamas, too!
• Oat flour: feel free to use regular or gluten free oat flour in these muffins. You can easily make your own with this simple tutorial.
• Cacao powder: that double chocolate, cake-like flavor is thanks to wonderful cacao powder! It gives the muffins a rich chocolatey flavor and also provides a boost of iron.
• Baking staples: don’t forget to add both baking powder and baking soda, plus some salt.
• Mix-ins: make these muffins double chocolate with your fav chocolate chips mixed right into the batter and sprinkled on top!

Recommended ingredient swaps

The recipe is meant to be nutritious and perfect for a ‘healthy’ snack or treat for kids or adults. Using replacements or subs for the ingredients will change the texture and consistency of the muffins. Do so at your own risk. However, there are a few ingredient swaps in this recipe that will still make the muffins delicious and perfectly fluffy. Here’s what I can recommend:

• For the almond butter: as I mentioned, chocolate almond butter is absolutely delicious and gives these muffins even more chocolate flavor! Any nut butter should work okay, but I do think that almond butter gives them the best flavor and texture. Using 1/3 cup tahini or chocolate tahini would also be great and keep the recipe nut free. Use the code ‘ambitiouskitchen’ to get 10% Soom Tahini, our fav brand!
• For the coconut sugar: feel free to use brown sugar instead if you’d like.
• For the cacao powder: unsweetened cocoa powder will also work well!

Can I use a different flour?

I have not tested this recipe using any other flours. Please know that you can easily make your own oat flour using this tutorial, just be sure to grind it very finely.

Looking for extra fall flavor?

Feel free to add 1 teaspoon of cinnamon or pumpkin pie spice for that extra boost of coziness!

One bowl almond butter chocolate pumpkin muffins

That’s right, these nourishing and delicious muffins come together in just one bowl! Here’s how to make them:

1. Prep your pan. Line a muffin tin with muffin liners and spray them with nonstick cooking spray. Trust me, they’ll come out much easier this way!
2. Mix the wet ingredients. Mix together all of the wet ingredients until they’re nice and smooth.
3. Add the dry. Mix in those dry ingredients until well combined, then fold in the chocolate chips.
4. Divide & bake. Evenly divide the batter into your muffin tin and sprinkle with a couple of tablespoons of the remaining chocolate chips. Then bake!
5. Cool & enjoy. Let the muffins cool on a wire rack and then devour!

Store & freeze them for later

• To store: feel free to keep these almond butter chocolate pumpkin muffins at room temp for one day, then I recommend storing them in the refrigerator. They seriously taste like fudge brownies when they’re stored in the fridge! Feel free to warm them up in the microwave.
• To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Our go-to muffin baking tools

Check out our fav kitchen essentials here.

More pumpkin recipes you’ll love

Get all of our delicious pumpkin recipes here!

I hope you love these nourishing almond butter chocolate pumpkin muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Good Mood Comfort Food