Gluten-Free Chocolate Chip Pumpkin Muffins

There’s just something we love about starting the day with a freshly baked muffin and a hot cup of coffee. While traditional muffins may be baked with love (a very important ingredient!), they often lack the staying power and nutritional value to be considered a well-balanced breakfast.

Our muffins start with a base of whole grain oat flour for a boost of fiber and protein, but you could use whatever whole-grain flour you have on hand. The combination of Seed Butter, applesauce, and pumpkin puree provides the perfect balance to keep these muffins from turning into a dry, crumbly mess. The only “added” sugar here comes from the slight sweetness of the seed butter.

Makes: 26 mini muffins or 12 regular muffins


*To make oat flour, pulse rolled oats in a food processor until pulverized into a flour.


Preheat oven to 350 degrees. Line a muffin tin with liners or grease with oil and set aside.

In a large bowl, combine flour and baking soda and set aside. In a medium-sized bowl, mix Seed Butter, flax or chia egg, applesauce, pumpkin, and vanilla extract until well-combined.

Add wet ingredients to dry ingredients and combine until fully incorporated. Sprinkle in chocolate chips and any other desired additions and stir to combine.

Portion out into muffin tins and fill each mold about 3/4 full. Top with Seed'nola if desired.

Bake in oven for 15-20 minutes, or until tops are lightly golden and firm to touch. Let cool completely, and enjoy with coffee or tea and a shmear of your favorite 88 Acres Seed Butter.


  • Try adding butternut squash puree, shredded zucchini, grated carrots or pureed spinach for a micronutrient boost that you won’t even notice. 
  • Other natural sweeteners to try include mashed super-ripe banana, sweet potato puree or pureed berries.
  • If you aren’t avoiding eggs, feel free to substitute one whole egg for the flax or chia egg.