Pumpkin Chocolate Chip Muffins (Printable Version)

Moist pumpkin muffins enriched with almond butter and chocolate chips—a naturally irresistible wholesome treat!

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 Tips::

01 -
  • Ready in just 35 minutes from start to finish
  • Made with whole wheat flour for extra nutrients and fiber
  • Perfect blend of warm fall spices that complement the pumpkin
  • Almond butter adds richness and keeps the muffins moist without dairy
  • Naturally sweetened with options for less refined sugar
02 -
  • These muffins freeze beautifully for quick grab and go breakfasts
  • Each muffin contains protein from both eggs and almond butter
  • They stay moist for days thanks to the pumpkin and almond butter
  • Perfect for meal prep with 5g of protein per muffin
03 -
  • Bringing eggs to room temperature before mixing creates a fluffier texture in the finished muffins
  • Slightly underbaking by a minute will keep the center moist and the chocolate chips melty
  • Use a cookie scoop to portion batter evenly for identical sized muffins that bake at the same rate

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