Pumpkin SunButter Chocolate Chip Muffins

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. 

What You Need

These muffins are moist, fluffy, and perfectly sweet and spiced.  

Here’s what you need to make them:

• ground flaxseed
• pumpkin
• No Sugar Added SunButter
• maple syrup
• almond flour 
• baking powder
• pumpkin pie spice
• dark chocolate chips

That’s it!

How to Make Pumpkin SunButter Chocolate Chip Muffins

First, preheat the oven to 350°F and line a muffin tin with muffin liners. 

Alternatively, you can grease the muffin tin with coconut oil, but I love the liners for a mess-free baking sesh. 

In a large mixing bowl, add the ground flaxseed and filtered water and allow it to sit for 5 minutes to gel. 

This will create your flax “egg” that helps the rest of the ingredients stick together. 

These Muffins Use a Full Can of Pumpkin

I love this recipe because it uses a full 15-oz. can of pumpkin! 

While I love pumpkin, having a small leftover amount just adds to my fridge angst, so I love using it all up in one baking session. 

Add the pumpkin, No Sugar Added SunButter, and maple syrup to the mixing bowl with the flax egg and mix well to combine. 

Sift in the almond flour and mix again.

The batter should be moist and thick enough that it’s scoopable. 

The Secret Ingredient Is SunButter

The addition of No Sugar Added SunButter makes these muffins super moist without the need for any added oils. 

Yes, this recipe is no-oil-added!

It also adds healthy fats, protein, and a bit of nutty flavor to these muffins. 

I like to use the No Sugar Added jar because it has a hint of sea salt that draws out the sweetness of these muffins. 

And it pairs wonderfully with the flavors of pumpkin and chocolate. 

What to Mix In

Now it’s time to add in your mix-ins to the batter.

Fold in the dark chocolate chips and optional walnuts and stir until they’re evenly distributed.

Divide the batter evenly between the 12 muffin cups and bake the muffins for 25-35 minutes.

The Pumpkin SunButter Chocolate Chip Muffins are done when they’re firm to the touch and slightly golden brown on the top and edges. 

Remove the muffins from the oven and allow them to cool slightly before serving. 

Store any leftover muffins in the refrigerator for up to one week and freeze for long term storage.

How to Enjoy Them

Enjoy these Pumpkin SunButter Chocolate Chip Muffins as a delicious fall breakfast, snack, or dessert. 

They’re easy to mix up in one bowl and satisfy all of your cravings for warm autumn baked goods. 

Because they’re vegan, gluten-free, and grain-free, anyone can enjoy them! 

I love enjoying them as a mid-morning or afternoon snack to bridge the gap between plant-based meals. 

Try serving them with a drizzle of No Sugar Added SunButter on top for the ultimate treat. 

To make different variations, try adding walnuts or pecans for some texture. 

These muffins also freeze and reheat well in the microwave, if you, like me, end up with two dozen muffins, too! 

Enjoy! 

If You Make These Pumpkin SunButter Chocolate Chip Muffins Let Me Know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your muffins.

Check out my Pinterest page to pin more recipes like this one to make later!

For more oil-free, gluten free, refined-sugar-free muffins, check out The Best Vegan & Gluten-Free Blueberry Muffins and Zucchini SunButter Chocolate Chip Muffins.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!