Description
Cozy and moist pumpkin chocolate chip muffins made with almond butter, perfect for fall mornings or as a delightful snack.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine almond butter, canned pumpkin, beaten eggs, honey, and vanilla extract. Mix until smooth.
- In another bowl, whisk together almond flour, baking powder, cinnamon, and nutmeg.
- Gently mix the dry ingredients into the wet mixture until just incorporated.
- Fold in mini chocolate chips evenly through the batter.
- Divide the batter among muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes until edges are golden and a toothpick comes clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for 2-3 days or frozen for up to three months. Try adding nuts or adjusting the sweetness to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg