Almond Butter Double Chocolate Pumpkin Muffins
Almond Butter Double Chocolate Pumpkin Muffins are tender, chocolate-packed muffins made with wholesome pumpkin, creamy almond butter, and double the chocolate for a cozy, bakery-style treat. Imagine fresh-out-of-the-oven muffins with melty chocolate pools, a fudge-like crumb, and that sweet pumpkin-spice aroma swirling through your kitchen.
I first baked these for a chilly fall brunch in my little New York apartment, and the smell alone brought everyone to the table before the coffee even finished brewing. What makes this recipe a regular in my kitchen is how easy it is one bowl, naturally gluten-free, and each bite tastes indulgent yet nourishing. If you’re searching for the kind of muffin that feels like a warm hug and never lasts long on the counter, you’re in just the right place.
Why You’ll Love These Muffins
- Deep, double-chocolate decadence: Every bite is packed with rich chocolate flavor think melty chocolate chips and a tender, brownie-like crumb that makes your kitchen smell like pure happiness.
- Lush, creamy texture: Thanks to almond butter and pumpkin, these muffins are gloriously moist, never dry, with just a hint of spice that whispers autumn coziness.
- Breakfast to snack-time magic: Whether you grab one warm with morning coffee or tuck it into a lunchbox, these muffins bring a comforting, feel-good moment to any part of your day.
- Perfect for everyone: Gluten-free friendly, naturally sweetened, and safe for nut-lovers and families alike. Make a batch and pop extras in the freezer for a ready homemade treat anytime!
- Joyful, fuss-free baking: Simple pantry staples mean you’re always minutes away from warm, freshly baked muffins with the taste of home.
Ingredients You’ll Need
- Pumpkin puree – The heart of these muffins, lending moisture, earthy sweetness, and that classic cozy aroma.
- Almond butter – Adds creamy richness and keeps the muffins naturally gluten-free. Swap for sunflower seed butter if you have a nut allergy.
- Egg – For structure and a tender crumb. Flax egg can work as a vegan option.
- Coconut sugar & pure maple syrup – A one-two punch of deep caramel notes and subtle sweetness.
- Oat flour – Delivers a hearty, wholesome texture while keeping things gluten-free if you use certified options.
- Cacao or cocoa powder – Lends that irresistible deep chocolate flavor. Use whichever you have on hand.
- Dairy-free milk – Any milk works here; almond, oat, or soy keep things extra allergy-friendly.
- Melted coconut oil – Moisture and richness, with a barely-there coconut scent. Sub with avocado or olive oil if needed.
- Flaxseed meal – For a subtle nutty note and a bit of extra nutrition.
- Baking powder, baking soda & salt – The essentials for rise and balance.
- Chocolate chips – Choose your favorite dark, semisweet, or dairy-free chips for those melty chocolate pockets.
- Vanilla extract – That cozy bakery aroma, sneaking in warmth and flavor.
How to Make Almond Butter Double Chocolate Pumpkin Muffins
- Prepare the Pan
Line a muffin tin with liners and give them a quick mist of nonstick spray, so each muffin lifts out with its crackly topping intact. - Mix Wet Ingredients
In a roomy bowl, stir together pumpkin puree, almond butter, maple syrup, coconut sugar, melted coconut oil, flaxseed meal, vanilla, egg, and a splash of dairy-free milk. The batter should look silky and smell like fall in a bowl.
- Add Dry Ingredients
Sprinkle in oat flour, cacao powder, baking powder, baking soda, and salt. Stir just until everything blends stop as soon as the streaks disappear for muffins that stay plush and tender. - Fold in Chocolate
Gently fold chocolate chips into the glossy batter. You’ll notice little pockets of chocolate peeking through. - Scoop and Top
Divide the batter among the liners. Dot the tops with extra chocolate chips for even more melty pools once baked. - Bake and Cool
Bake until the tops are set and just turning golden. Let cool on a rack to lock in the soft, moist crumb.
Craving more pumpkin chocolate bliss? Try my Pumpkin Brownies next!
Tips for the Best Results
- Don’t overmix your batter: After adding the oat flour, gently stir the mixture just until everything is combined. This helps your muffins bake up perfectly moist and tender never dry or tough.
- Room temperature ingredients matter: For the fluffiest crumb and well-risen tops, use pumpkin puree, almond butter, and milk that aren’t straight from the fridge. This keeps the batter light and helps the muffins rise tall in the oven.
- Chill before swirling chocolate: Let your chocolate chips sit at room temp so they melt deliciously into gooey pockets you can swirl with a toothpick for bakery-style looks and fudgy bites.
- Fill muffin cups generously: Fill each liner almost to the top for those beautifully domed, café-style muffin tops don’t be shy!
- A sprinkle goes a long way: Add extra chocolate chips on top before baking. They get glossy and melty, making every bite extra special and dessert-worthy.
Variations You Can Try
Swap your nut butter: If almond butter’s not your thing or an allergy’s in play, creamy peanut butter or sunflower seed butter slide right in for a familiar richness. Each brings its own little twist peanut is classic, sunflower is nut-free and earthy sweet.
Play with add-ins: For extra crunch, fold in a handful of chopped walnuts or pecans. A sprinkle of dried cranberries lends pops of chewy tartness, while a teaspoon of instant espresso powder deepens the chocolate flavor in a seriously cozy way.
Vegan or dairy-free magic: Skip the egg and use a flax egg, and grab dairy-free chocolate chips and milk. The muffins come out just as moist and chocolatey no sacrifice required.
Pumpkin playtime: If you love the pumpkin-chocolate combo, you’ll probably adore my Pumpkin Cranberry Scones for more autumnal baking inspiration.
Storage & Reheating Tips
- Room Temperature: Store cooled Almond Butter Double Chocolate Pumpkin Muffins in an airtight container for up to two days. Place a paper towel inside to help them stay fresh and prevent excess moisture.
- Fridge for Freshness: Pop your muffins in the fridge for up to five days. This keeps the centers extra fudgy! Enjoy straight from the fridge or let them warm up on the counter for a few minutes.
- Freezer Friendly: These muffins freeze beautifully just place them in a freezer-safe bag or container. They’ll keep for up to three months and make the perfect grab-and-go snack!
- Reheating for Cozy Vibes: Gently reheat muffins in the microwave for a few seconds or in a low oven until just warm. They’ll taste freshly baked, with melty chocolate pockets and a tender crumb.
Perfect Pairings
- Steamy Chai or Coffee: These muffins practically beg for a cozy mug of spiced chai or velvety coffee on an autumn morning. The warmth of the spices dances alongside the fudgy chocolate and pumpkin in every bite.
- Almond Milk for Dunking: Pour yourself a cold glass of creamy almond milk seriously, try dunking a muffin for melty chocolate heaven!
- Brunch Board Buddy: Pair with hard-boiled eggs, crisp apple slices, and a dollop of Greek yogurt on a wooden board for the ultimate weekend brunch spread.
- Lunchbox Treat: Add a muffin alongside carrot sticks and cheese cubes for a comforting, energizing lunchbox surprise.
- More Pumpkin Goodness: Craving even more cozy pumpkin treats? Whip up a batch of Pumpkin Chocolate Chip Cookies, or make brunch extra special with Buttermilk Pumpkin Waffles or Pumpkin Cheesecake Swirl Cobbler!
Almond Butter Double Chocolate Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with nonstick cooking spray.
- In a large bowl, combine pumpkin puree, vanilla extract, egg, almond butter, melted coconut oil, coconut sugar, maple syrup, flaxseed meal, and dairy-free milk. Stir until smooth and creamy.
- Add oat flour, cacao powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined—do not overmix.
- Gently fold ⅓ cup of chocolate chips into the batter evenly.
- Divide the batter evenly among the 12 muffin liners. Sprinkle each muffin top with 2-3 tablespoons of the extra chocolate chips.
- Bake for 20 to 25 minutes, or until a tester inserted in the center comes out clean.
- Transfer muffins to a wire rack to cool completely. Store in the refrigerator for a fudgy texture and warm before serving if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make these muffins without almond butter?
Absolutely! If almond butter isn’t your thing or you’re baking for someone with a nut allergy, creamy sunflower seed butter works beautifully. It adds a gentle, earthy sweetness and keeps the muffins moist and rich. Peanut butter is another cozy swap with its classic flavor use whichever makes you smile.
How do I know when the muffins are done baking?
You’ll know the muffins are ready when the tops look set and gently spring back when touched. A toothpick poked into the center should come out mostly clean with a few fudgy crumbs. The kitchen will smell like pure chocolatey pumpkin magic always my happy cue!
Can I add extra mix-ins to these muffins?
Definitely! Chopped walnuts, pecans, or dried cranberries bring bursts of crunch and chewy brightness. If you’re craving a deeper chocolate flavor, a sprinkle of instant espresso powder does the trick. Let your pantry inspire you these muffins happily welcome a creative twist.
What’s the best way to freeze and reheat these muffins?
Let the muffins cool completely, then tuck them into a freezer-safe bag or container. They’ll stay fresh and tender for up to three months. When you want one, just microwave for 15–20 seconds or warm in a low oven. You’ll get that cozy, just-baked muffin joy all over again!
