Pumpkin & Almond Butter Muffins

Whether you want your muffins for breakfast, a snack or dessert, this recipe is for you. These muffins are moist, decadent and pretty damn healthy.

IMG_2716If you are a health food junky you likely have all the required ingredients ready to go in your pantry.  I am always looking for quick and easy recipes that require minimal ingredients.  Major props to Amanda from Running with Spoons for coming up with this one.  I was able to prep the ingredients before my oven finished preheating and the muffins only take about 10 minutes to bake, hallelujah.

I did make a few modifications based on what I had in my pantry and my own personal preference. I used less honey and more chocolate chips, I omitted the nutmeg and cloves and added pumpkin pie spice.  I used Trader Joe’s Gluten Free Rolled Oats and their Crunchy Unsalted Almond Butter.  I’m sure you could make this with peanut butter, but I don’t think it would be as tasty when combined with pumpkin.   Peanut butter is a much stronger flavor and might overpower the pumpkin puree.

Yields: 8 muffins
  • ¼ cup almond butter
  • ¾ cup canned pumpkin
  • 1 egg
  • 2 Tbsp. honey
  • ½ cup rolled oats
  • 2 Tbsp. ground flaxseed
  • 2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • ½ tsp. baking soda
  • ½ cup chocolate chips (Optional)


  1. Preheat to 375 degrees
  2. Combine all ingredients (omitting chocolate chips) in a blender and puree until smooth
  3. Add chocolate chips if you chose and pour into a muffin tin
  4. Bake for 10-12 minutes
  5. Let them cool completely, they will need to set


These little muffins need to be eaten within 5 days.  I have found that moist baked goods (especially those that contain pumpkin and almond butter mixtures) can mold if left out.  I store mine in a Tupperware and even put a few in the the refrigerator.  I like my baked goods cold, it’s weird.  Luckily this recipe is just a small batch and they will be gobbled up in no time.

Health wise, this recipe is a home run.  If you omit the chocolate chips you have a spectacular breakfast.  The pumpkin and flax bring the fiber, the almond butter is full of protein and healthy fat and cinnamon is a good early morning anti-inflammatory.  Add your chocolate chips and you have a dessert so healthy it is alarming.


4 thoughts on “Pumpkin & Almond Butter Muffins

Comments are closed.