These Mini Chocolate Chip Pumpkin Breads are the perfect and easiest way to indulge your fall cravings for all things pumpkin! Studded with ooey gooey chocolate chips, these mini breads make a great breakfast, snack, and even dessert. Not only are they a good option all day long, but they freeze super well, too! You can whip up a batch and just pull one out of the freezer whenever those fall cravings are just too strong to resist.

Here's what you need for these Mini Chocolate Chip Pumpkin Breads:

Pumpkin puree -- you can find this in the baking aisle of most grocery stores (or on Amazon), but just make sure it's not pumpkin pie filling!
Creamy natural almond butter -- use your favorite, but the drippier the better!
Pure maple syrup
Coconut oil
Vanilla extract
Almond flour
Flaxseed meal
Baking soda
Baking powder
Cinnamon
Pumpkin spice
Sea salt
Chocolate chips -- make sure they're dairy free to keep this vegan!

CategoryBreakfast, Dessert, Fall, Gluten Free, Meal Prep, Pumpkin, Seasonal, Snacks, Vegan

Yields1 Serving

Ingredients:

1 Can Organic Pumpkin Puree

1 cup Creamy Natural Almond Butter

½ cup Pure Maple Syrup

2 tbsp Melted, Cooled Coconut Oil

1 tsp Vanilla Extract

1 cup Almond Flour

¼ cup Flaxseed meal (for added fiber)

½ tsp Baking Soda & Baking Powder

1 tsp Cinnamon & Pumpkin Spice

Pinch of Salt

1 cup Dairy Free Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Combine all wet ingredients and mix well.

Add dry ingredients to the wet and mix well. Make sure to get all the chunks out!

Add in chocolate chips! You can also add walnuts or other toppings if you wish.

Grease a brownie pan (I use the one that has individual mini squares) or a pyrex or a muffin tray.

Add batter in and bake for 25 minutes. You may have to adjust the timing if you use a different vessel.

ENJOY!

If you loved these Mini Chocolate Chip Pumpkin Breads, make sure to check out some of my other recipes!

Ingredients