Almond Butter Pumpkin Muffins

Almond Butter Pumpkin Muffins


  • 1 cup gluten-free oat flour
  • 1 cup blanched Barney Bakery Almond Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Barney Butter Smooth or Barney Butter Crunchy Almond Butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 oz.) light unsweetened coconut milk
  • 1 cup (8 oz.) unsweetened pumpkin purée
  • 4 droppers full vanilla stevia drops, adjust to taste
  • 1/4 cup chopped almonds


  1. Preheat oven to 350F with the rack in the middle. 
  2. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. 
  3. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. 
  4. Mix wet and dry ingredients and mix together with a spatula until a batter is formed. 
  5. Add stevia last and adjust to taste. Evenly distribute batter in muffin cups. Top with chopped almonds. 
  6. Bake about 25-28 minutes until a toothpick comes out virtually crumb free.

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