Flourless Pumpkin Chocolate Chip Muffins (One Bowl)
It’s fall, so that means it’s time for us to consume some pumpkin, apple and butternut squash to no avail. These muffins happen to be the most recreated recipe on the blog and for good reason. You most likely already own all of these ingredients, it comes together in one bowl and it tastes like no other flourless muffin on the internet.
Make sure you use pumpkin puree and not pumpkin pie filling. Also, I always utilize dairy free chocolate chips because they are my family’s favorite. Feel free to use whatever you prefer. I have also made these with nuts and seeds or dried fruits like raisins or dried cranberries. All are amazing.
The pumpkin puree is what makes these beauties fluffy as all hell. You may substitute in sweet potato puree or butternut squash puree which also keeps them super fluffy. These are all available in the canned goods section of your supermarket. Or, of course, you can roast the vegetables and do it on your own.
For me, I cannot taste any pumpkin flavor here. The almond butter definitely takes center stage though. I’m obsessed with anything almond and peanut butter related so this works out perfect here. Another substitute for the pumpkin are 2 mashed bananas.
These yummies will not last long in your home, so bake accordingly. Many people have written to me saying that they have subbed in applesauce for the egg or a flax egg and it worked out great. Some people told me they left it out all together and that it still worked great. I have not tried any of these options but, knowing baking, I believe they would all work.
Flourless Pumpkin Chocolate Chip Muffins
Equipment
Ingredients
- 3/4 cup pumpkin puree
- 1 cup peanut butter (all natural)
- 1/3 cup maple syrup (or honey)
- 1 egg
- 1 tsp baking soda
- 1 tsp pumpkin spice (or cinnamon)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (+ more for tops of muffins)
Instructions
- Preheat your oven to 325 F. Spray your mini muffin tray with coconut oil.
- In a large bowl mix all of the ingredients until just smooth. Using a cookie scoop, transfer the batter to your muffin tray, filling each slot until almost full.
- Bake for 17 minutes or until toothpick comes out clean. If you're making regular sized muffins, up the bake time to 20-22 minutes.
- Allow to cool and set in tray for at least 15 minutes. Carefully remove and transfer to wire rack to cool 15 minutes more.
Notes
- If you’re making regular sized muffins, up the bake time to 20 minutes (or until toothpick comes out clean).
- If you’re adverse to pumpkin, sub in 3/4 cup sweet potato puree or butternut squash puree OR 2 ripe mashed bananas.
- You can also omit the chocolate chips and add in nuts, seeds or dried fruit, ie raisins or dried cranberries. Very delicious!
- Any nut or seed butter works here, like almond butter, cashew butter or sunflower seed butter.
- I have not tried any egg substitutes yet, but many people on social media have written to me saying that they have used the following with success: (a) flax egg (b) 1/4 cup applesauce (c) they omitted the egg all together and the recipe still worked.
Tried these this afternoon and turned out fantastic. Thank you SO SO much Stella. Karen in Toronto
I made this muffins yesterday 😋 wow wow super yummy as in addicted, specially when you chill the muffins it gives you more taste. thank you so much.
Belgium.
Really nice recipe and very flavourish, when my harvested squashes and pumpkins do not survive the winter. This is sth. else as a soup!
I wonder when do you put the chocodrops into/ onto the muffins, to avoid the melting during the baking?
THE BEST !!! So delicious
HI Sade, glad you enjoyed the muffins! Thanks for the rating too!