Fluffy Chocolate Pumpkin Muffins that taste like moist chocolate cake! Skip the flour, these gluten free muffins are made with a combo of almond butter and canned pumpkin puree. Each muffin boasts 7g protein and no butter, oil, or refined sugar. Super easy to make in one bowl and done in 30 minutes.
(You can add 1 tsp pumpkin pie spice for pumpkin flavor, but I actually prefer these without for straight chocolate cake vibes!)
- Preheat oven to 350F. Place muffin liners in muffin tin and grease with cooking spray.
- Place almond butter, maple syrup, pumpkin, eggs, and vanilla in a medium mixing bowl. Whisk until smooth.
- Add cocoa powder, flax, baking powder, salt, optional pumpkin pie spice, and chocolate chips. Whisk again.
- Spoon batter evenly into liners, filling 3/4 way full. You will get 10 muffins. Bake for 20 minutes, or until a knife comes out clean. Cool on a wire rack for 15 minutes. Devour!
*Use drippy almond butter (not refrigerated) that easily pours from jar (ingredients should be just almonds). I tested these with peanut butter and they are yummy but far better with almond butter!
Vegan: You can swap the eggs for flax eggs (2 tbsp ground flax whisked with 6 tbsp water, set aside to gel for 5 minutes). Increase baking powder to 1 1/2 tsp. You will still use additional 2 tbsp flax listed. Bake for 5 extra minutes. They will be much more fudgy and flat versus cakey but delish!