Pumpkin Chocolate Chip Muffins with Almond Butter: 3 Easy, Moist, Delicious

Pumpkin Chocolate Chip Muffins with Almond Butter is my go-to quick bake for hectic mornings.
As a professional chef, I value approachable, nourishing recipes that fit a busy life.
This flourless muffin stays moist and satisfying, thanks to almond butter and pumpkin.

I love a treat that comes together fast.
These Pumpkin Chocolate Chip Muffins with Almond Butter feel like a cozy fall hug.
Fold in mini chips for gentle sweetness that everyone adores.

Being flourless, it’s naturally gluten-free and pantry-friendly.
You can adjust sweetness and spice to suit your crew.
If your morning is chaotic, this muffin helps you stay fueled.

I’ve learned that tiny bites save time and stress.
Pumpkin Chocolate Chip Muffins with Almond Butter are proof.
Ready to bake along? You’ll see how easy this is.

Table of Contents

Table of Contents

What Make This Recipe It Special

Whenever I bake Pumpkin Chocolate Chip Muffins with Almond Butter, fall feels within reach. This flourless treat travels fast from bowl to muffin tin, perfect for hectic mornings. I love how almond butter keeps them moist and protein-rich.

The pumpkin base hides veggies in plain sight while still tasting like dessert. Plus, they’re naturally gluten-free and quick enough to fit a busy schedule. I often stash a batch in the fridge for rushed mornings.

I keep them simple so you can bake with whatever you have. They work for food prep fatigue and picky eaters alike. Give them a try this week and taste the warmth.

Flourless, gluten-free richness

The magic lies in almond butter and almond flour, not white flour. That means a moist, dense crumb with protein to help you power through your morning. No gluten, no fuss, just steady energy and a cozy, bakery-style bite. If you’re avoiding grains, this still delivers a comforting muffin experience.

Fall flavors with everyday practicality

Fall flavors shine here without complicating your routine. Cinnamon and nutmeg whisper cozy notes that pair with coffee or kids’ lunches. Adjust sweetness, spice, or chocolate to suit your crew in minutes. They bake fast, store easily, and still feel like a treat.

Why You’ll Love This Recipe

Pumpkin Chocolate Chip Muffins with Almond Butter are my go-to quick bake, tasty yet practical for busy mornings. They disappear fast.

Quick, on-the-go breakfast or snack

These muffins travel well, so I grab one with coffee on rushed mornings, powering me through meetings without a sugar crash.

Batch-friendly and kid-friendly

I love batch-friendly prep: whip up a batch on Sunday, freeze extras, and my kids grab a wholesome treat in their lunchboxes or as an after-school snack.

Ingredients

What you’ll need (overview)

These ingredients keep Pumpkin Chocolate Chip Muffins with Almond Butter moist and gluten-free.
Almond butter adds protein and richness.
Mini chocolate chips provide a gentle sweetness that both adults and kids love.

• 1 cup almond butter
• 1 cup canned pumpkin
• 2 eggs
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup mini chocolate chips

Substitutions and notes

• Substitute creamy peanut butter for almond butter with the same amount.
• Maple syrup can replace honey; adjust to taste.
• Eggs can be swapped for flax eggs (2 tbsp ground flax + 4 tbsp water per egg).
• If batter is too wet, whisk in 1–2 tbsp more almond flour.

How to Make Pumpkin Chocolate Chip Muffins with Almond Butter

Step 1: Preheat and prep

Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease it.
This keeps muffins from sticking and makes cleanup easier.

Step 2: Whisk wet ingredients

In a large bowl, whisk almond butter, pumpkin, eggs, honey or maple, and vanilla until smooth.
Whisk until glossy and uniform.
This gluten-free base keeps muffins moist and satisfying.

Step 3: Mix dry ingredients

In another bowl, combine almond flour, baking powder, cinnamon, and nutmeg.
Stir until evenly mixed.
Almonds give a rich, dense crumb without wheat.

Step 4: Combine wet and dry

Pour the dry mix into the wet bowl.
Stir just until combined to keep texture light.
A few small lumps are fine.

Step 5: Fold in chocolate chips

Fold in mini chocolate chips until evenly distributed.
A quick fold helps chips show up in every bite.
Be gentle to avoid overmixing.

Step 6: Fill and bake

Spoon batter into muffin cups, about ¾ full per cup.
Using a small scoop makes portions even.
Leave a little room for rising tops.

Step 7: Bake and cool

Bake 18–20 minutes, until a toothpick comes out clean.
Cool muffins in the pan for 5 minutes to set.
Then transfer to a rack to cool completely.

Tips for Success

Ingredient handling

Keep all ingredients at room temperature for easy blending. If your almond butter separates, whisk it creamy before mixing. It comes together smoothly.

Mixing and texture tips

Mix wet and dry just until combined; a few lumps are fine. Avoid overmixing to keep muffins light. Fold in chips gently for even distribution.

Storage cues

Cool completely, then store in an airtight container. In the fridge, they stay fresh up to 3 days. Freeze extras for longer.

Equipment Needed

Tools you’ll reach for

Tools I grab for Pumpkin Chocolate Chip Muffins with Almond Butter: 12-cup muffin tin, lined or greased. Mixing bowls. Whisk and spatula. Measuring cups. Cooling rack. Oven mitts.

Simple substitutions

If you don’t have a muffin tin, silicone cups or ramekins work, parchment liners too. No scoop? use spoons.

Variations

Nut butter swaps

I love swapping nut butters in Pumpkin Chocolate Chip Muffins with Almond Butter for flavor twists.

Peanut butter adds extra richness, while cashew keeps a velvety crumb and aroma.

Sunflower seed butter is dairy-free with a toasty, bright finish that kids notice.

Extra spice or zest

Fall spices brighten pumpkins without fuss, turning a simple batter into a cozy staple.

Try an extra 1/2 teaspoon cinnamon, plus nutmeg or allspice for depth.

For Pumpkin Chocolate Chip Muffins with Almond Butter, add zest for brightness and lift.

Texture and mix-ins

Texture shifts with add-ins you trust, so customize for your crew.

Try 2–3 tablespoons chopped nuts or toasted coconut for crunch and bite.

Gluten-free oats or seeds boost bite without dulling moisture, if tolerated.

Serving Suggestions

Pairings and plating

When I plate these muffins, I pair them with coffee. Warm, with a dab of almond butter on top, it’s perfection. A light maple drizzle keeps them indulgent yet simple. Pair with yogurt for a tangy contrast.

Presentation ideas

• Serve on a warm plate for cozy vibes.
• Dust with cinnamon for aroma.

Pumpkin Chocolate Chip Muffins with Almond Butter Make-Ahead Tips and Storage

Make-ahead batching

Make-ahead batching with Pumpkin Chocolate Chip Muffins with Almond Butter is a lifesaver for crazy mornings and jam-packed schedules.
I bake two batches, cool completely, then freeze in individual portions.
That way Pumpkin Chocolate Chip Muffins with Almond Butter are ready to heat.

Freezing and thawing

Freezing preserves moisture and flavor without drying out these muffins.
Wrap each muffin individually, or use a stackable tray for quick grab-and-go.
Thaw at room temperature or reheat gently in a 300°F oven until warm.

Refrigeration and shelf life

Refrigeration extends life for ultra-busy mornings and school-day lunches.
In the fridge, muffins stay moist for about 3 days.
For longer storage, keep extras in the freezer and rotate batches.

FAQs

Here are quick answers to common questions about Pumpkin Chocolate Chip Muffins with Almond Butter.

Can you put chocolate chips in muffins?

Yes. Chocolate chips are a classic add-in for muffins and pair especially well with the pumpkin and almond butter in this recipe. For even distribution, fold chips in just after the dry ingredients are incorporated.

Is almond flour good for pumpkin muffins?

Yes. Almond flour yields a moist, dense crumb that works beautifully with pumpkin. Because this recipe is flourless (almond butter plus almond flour), you get a satisfying texture without gluten.

How to turn extra pumpkin pie filling into muffins?

Use the pumpkin pie filling as part of the wet base, but reduce sweetener and spices to taste. Mix with the same egg and almond butter ratio, then bake as directed. The result is a pumpkin-forward muffin with less added sugar.

Can you freeze banana chocolate chip muffins?

You can freeze many muffin types, including those with banana and chocolate chips. For best results, wrap individually and freeze up to 2–3 months. Thaw at room temp or reheat gently before serving.

Final Thoughts

As I close the oven door on these muffins, I’m reminded how fast simple ingredients can become a comforting ritual. The almond butter keeps them moist, and pumpkin adds a warm hug in every bite. They fit both busy mornings and lazy Sundays, proof that nourishment can feel like a treat.

I love that these Pumpkin Chocolate Chip Muffins with Almond Butter travel well, reheat nicely, and satisfy without a long ingredient list. It’s a little pantry-powered hug you can share with family or coworkers.

Recap and encouragement

These muffins show flavor, nutrition, and speed in one bite.

Encouragement to customize and share

Customize sweetness and spices; batch small or share.

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