Nourishing Almond Butter Double Chocolate Pumpkin Muffins

I may decrease the flaxseed meal, the texture was too noticeable for me. I didn't add any sugar (just the maple syrup) and they were plenty sweet for me and my toddler. I also used cacao instead of cocoa and they tasted very yummy.

I substituted almond butter for tahini as the recipe suggested for nut free & substituted coconut sugar for light brown sugar, coconut oil for avocado oil, and coconut milk for water because my friend has a coconut allergy. They came out good! They were moist and chocolatey, but they taste more like dark chocolate which I love, but I might try using less cocoa powder next time. They were pretty oily so next time I might not add the avocado oil since the pumpkin purée, tahini, and egg should be enough to bind the batter together.

I added a pinch more salt than called for, used brown sugar instead of coconut sugar. Would definitely make again. Might try store bought oat flour next time to see if it changes the texture at all, but didn’t mind making my own.