Almond Pumpkin Chocolate Chip Muffins

The title is a mouthful and so are these muffins!  These muffins are special because they are gluten free, vegan and flourless.  They are also special because they are the bomb dot com.  The cool temperatures this Sunday morning made be realize that fall is officially here.   My schedule has been so busy between covering Ohio State football and Columbus Crew soccer but like I always say, Sunday's, are the perfect day to bake, so that is what I did!


1 cup of almond butter

3/4 cup of pumpkin puree

1/3 of wildflower honey *you can also use regular honey or maple syrup*

1 flax egg * 1 tablespoon of flax meal and 3 tablespoons of water, mix & let sit for 5 mins*

1 teaspoon of cinnamon

1 teaspoon of baking soda *if all you have is baking powder add in 2 1/2 teaspoons

1/2 of enjoy life chocolate chips *you can use any chocolate chip but these are vegan & amazing!*


Pre-heat oven to 325 degrees.

Start by placing the almond butter in a large mixing bowl and make sure there are no lumps.  Then add in the pumpkin puree, honey and flax egg (make sure it has had time to sit).  Toss in the cinnamon, mix well, add in the baking soda and continue to stir.  Gently fold in the chocolate chips last.  Place muffins cups in the muffin tins, or grease the tins lightly with coconut oil. This recipe should make about 21 muffins, spoon in the batter.  Place in over and bake for 15-20 minutes, check at 15 minutes to make sure they aren't burnt.  Let the muffins cool and enjoy!!

They have amazing texture, really light, they won't leave you feeling stuffed!  My meditation group loved them this morning.  Let me know if you have any questions, you can ask them in the comment section below!  Happy fall everyone!

This recipe has been adapted and veganized from  Thanks for sharing, Stella!