Super moist Pumpkin SunButter Chocolate Chip Muffins made vegan and gluten-free with almond flour, SunButter, and chocolate. The perfect fall snack!
Is anyone else the keeper of the fridge like I am at my house?
I’m the one who knows which shelf the berries are on, which yogurt will expire first, and how many kombuchas are remaining in the door.
With great power comes great responsibility, right?
This also means that I usually guide us through meal time, making suggestions to ensure that everything gets used.
To be fair, that’s mostly because my fridge is constantly in flux with testing new recipes and receiving new products and produce.
It’s basically part of my job description to be, well, the kitchen queen.
Usually M is happy to sit back, relax, and devour leftovers as they come in content creation waves.
But sometimes even he gets overwhelmed with the state of the Frigidaire.
“How many pumpkin muffins did you make?!” M asked incredulously this morning after peering into the cool expanse beyond the fridge door.
Obviously his reaction was warranted, considering that I currently have two dozen pumpkin muffins in my refrigerator.
That’s because I wanted to give you the *perfect* pumpkin muffin for the upcoming fall season.
Now, I’m not complaining, because all versions were scrumptious.
However, the one I settled on is simply the best.
These Pumpkin SunButter Chocolate Chip Muffins are made both vegan and gluten-free with almond flour, SunButter, and lots of chocolate chips.