Step 1

Add the hazelnut butter and vanilla extract to a small mixing bowl. Melt the chocolate chips over a double boiler.

Step 2

Once melted, pour over the hazelnut butter and stir until fully combined. Cover with plastic film and refrigerate until set, at least 2 hours.

Step 3

Preheat oven to 350°F (175°C) and line a 6-count muffin pan with muffin liners.

Step 4

Prepare the flax egg: combine the ground flax seeds and water in a small bowl. Let it sit about 5 minutes, while you prepare the batter.

Step 5

To a large mixing bowl, whisk together the almond flour, oat flour, white rice flour, baking powder, cinnamon, ginger, nutmeg, salt, and coconut sugar.

Step 6

Add the pumpkin puree, almond milk, and oil, and mix using a wooden spoon until fully combined. You should get a thick batter.

Step 7

Fill each muffin liner with about 2 tablespoons of the batter. Remove your hazelnut filling from the refrigerator and scoop out balls of about 1 and 1/2 tsp. Place each ball in the center of the liners, on top of you first layer of batter.

Step 8

Cover the hazelnut filling with more batter, making sure the filling is fully covered on top and sides.

Step 9

Bake for 25-27 minutes, or until muffins have a golden brown top. Remove from the oven and let them cool at least 20 minutes before eating. The chocolate filling will be melty and slightly sticky like a nut butter.

Step 10

These muffins will keep for up to 3 days at room temperature in an airtight container.