Chocolate Chip Pumpkin Muffins (Grain-Free)
These muffins don't last long in our house! Luckily, they are easy to mix up, are quite nutritious, and pack a protein punch. While they taste great at room temperature, we like them served cold from the fridge.

Yield: 10 muffins


  • 1 cup (9 ounces/255 grams) almond butter (I like smooth in this recipe)
  • 2/3 cup (5 ounces/140 grams) pumpkin puree (not pumpkin pie filling; canned is fine or make your own)
  • 2 large eggs plus 1 egg white, lightly beaten
  • 1/3 cup (4 ounces/110 grams) honey (may substitute maple syrup)
  • 2 teaspoons pumpkin pie spice (here’s a great homemade option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (3 ounces/75 grams) dark or semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F, and line a standard muffin pan with 10 paper cup liners.
  2. In a medium bowl, combine the pumpkin and the almond butter until smooth. (If the almond butter has been stored in the refrigerator and is hard, it is helpful to bring to room temperature before mixing.)
  3. Stir in the eggs and honey. Mix in the pumpkin pie spice, baking soda, and salt. Stir in the chocolate chips, reserving a few for the top, if desired.
  4. Using a large ice cream scoop or a 1/4-cup measure, distribute the batter evenly among 10 muffin cups. Top each muffin with a few reserved chocolate chips.
  5. Bake for 15-20 minutes or until the centers are just firm.
  6. Allow to cool in the pan for 10-15 minutes, and then transfer to a wire rack to cool completely.
  7. Stored in an air-tight container in the refrigerator, the muffins will keep for at least a week. May also be frozen.


  • If you prefer to omit the chocolate, you may substitute raisins, dried cranberries, nuts, or a mix of all three.

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