Pumpkin Chocolate Chip Muffins (Printable Version)
# What You Need:
→ Dry Ingredients
01 -
160 g (1¼ cups) whole wheat or all-purpose flour (use gluten-free blend if needed)
02 -
1 tsp baking soda
03 -
½ tsp baking powder
04 -
1½ tsp ground cinnamon
05 -
½ tsp pumpkin pie spice (or ¼ tsp each nutmeg & ginger)
06 -
¼ tsp salt
→ Wet Ingredients
07 -
2 large eggs
08 -
200 g (1 cup) pumpkin purée
09 -
100 g (½ cup) almond butter (creamy, unsweetened)
10 -
100 g (½ cup) brown sugar or coconut sugar
11 -
60 ml (¼ cup) almond milk (or milk of choice)
12 -
1 tsp vanilla extract
→ Add-Ins
13 -
100 g (½ cup) dark chocolate chips (dairy-free if needed)
14 -
Optional: chopped almonds or pumpkin seeds for topping
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
03 -
In a large bowl, whisk eggs, pumpkin purée, almond butter, sugar, almond milk, and vanilla until smooth.
04 -
Gently fold dry ingredients into wet just until combined. Do not overmix.
05 -
Fold in chocolate chips.
06 -
Divide batter evenly among muffin cups. Sprinkle tops with seeds or nuts if using.
07 -
Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
# Additional Notes:
01 -
Store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
02 -
Add 1 tbsp ground flaxseed for extra fiber and texture.
03 -
Use mini chocolate chips for more even distribution.