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
- 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 cinnamon
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (+ more for tops of muffins)
- 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.
- 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.
They came out like pudding and did not form
I’m sorry to read that. Did you leave them in long enough? Everyone’s oven is different. I’ve made these numerous times. Maybe yours needed more bake time. Also, you have to let them set in the pan after baking for at least 15 minutes.
Any suggestions to substitute the maple syrup with something else?
Yes. Honey and agave work.
These look delicious! Any suggestions for egg substitute in this recipe?
Thank you! A just made a batch with 1/4 cup apple sauce instead of the egg. I am letting them cool over night and I will report back to everyone asap! I have had many people comment on TikTok that they use a flax egg and that works.
How did the batch come out?
They came out 100 % delicious but not as fluffy as usual. I also feel like the egg does bind them better (they were a tad bit crumblier) . However, IF you are vegan or allergic to eggs, the applesauce definitely does the trick.
chia or flax seeds can sub for egg. water/seed ratio is usually on the bag.
Yes chia egg works here!
Just put these in the oven, trying for the first time. but added 1tsp pumpkin spice to enhance the pumpkin puree and still added 1/2 tsp cinnamon. The batter tasted amazing!! Fingers crossed!
Love the add in of the pumpkin spice! Just make sure you allow them to cool and set!
Turned out great! How do I store them after they have completely cooled?
You actually have leftovers?! lol just kidding! In an airtight container on your counter.
Delicious muffins, my family loved them.
So happy everyone’s happy! Cheers!
Do you know the calories
I just upgraded my blog to be able to provide calories etc. I’m playing with it now and will be available soon!
Do you know what the calorie, fats, carbohydrates and protein breakdown is?
Just updated the recipe with the nutritional info. Thank you.
Loved this. Made the without the egg so it can be vegan and used agave instead of syrup. Made regular sized so left them in for a few more minutes. Hard to not eat the batter before baking, so delicious. Will keep making for a while!
Right? The batter was intensely good! So happy you enjoyed them 🙂
I just tried this recipe. I’m having trouble not eating every single muffin in one sitting. So good…and so easy!!
I have the same struggle when I make them! Stay strong lol
How many regular sized muffins do these make? Not sure how much batter to put in my 12 regular muffin pan
I always have a rule of thumb to fill the muffin slots 3/4 way full. Enjoy!
Just made these and followed the recipe to a T. They came out amazing!! 10/10! Thanks!!
Bravo! So happy you enjoyed them 🙂
Made these tonight and they came out absolutely fantastic!! Added just a pinch of nutmeg. Made the batter without the chocolate chips so I could top half with chocholate chips and half with chopped walnuts. Just delicious, Thank you for this recipe!!
Love nutmeg with pumpkin! Im so happy you enjoy them! And I started doing the chips on top to save calories too. LOVE
Did your original recipe use oats in the food processor?! I made a delicious batch last week & unfortunately can’t find the recipe.
I think we spoke on IG 🙂
Just made these as I had Some pumpkin to get rid of and they came out great I made them mini and I used your recipe exactly as you provided and it came out delicious thank you for your recipe
Thanks Julie! It’s my pleasure – I’m so happy you are enjoying them!
Soooooo good. I ate 2 right away. Perfect blend of flavors
Hi Jen, Thank you for commenting! So happy you were pleased with them <3
Has anyone tried these with regular peanut butter rather than all natural? Curious if it would make a difference.
I’m not a baker, but I am stuck at home and decided I wanted to eat these so I tried to make them. Can you tell me why the middle caved in when they cooled? I haven’t tasted them yet because I don’t know what happened. I followed the instructions but obviously I missed something. Lol!
Hi David! Did you definitely use pumpkin purée and not pumpkin pie filling? I’m not sure what could be amiss ?
These are AMAZING, and so easy to make. I made a batch last week and already made another batch this week because my hubby and I can’t get enough!
I used almond butter and made regular sized muffins (made 10-11 per batch). The suggested bake time was perfect.
Yesssss and disclaimer they are addictive! 🙂
What is the serving size for the mini muffins in accordance with the 119cals?
The nutritional info is based on making 20 mini muffins.
I followed this recipe to the tee. But even mini or full size muffins, still stayed moist for 20 minutes. I took them out of the oven afraid of them burning. What did I do wrong?
What kind of peanut butter did you use? Was it all natural where the only ingredient is peanut butter and salt? The only other thing I can think of is that every oven is different and yours maybe needed more time. Typically a good rule of thumb of baking to follow (beyond the directions) is when a toothpick comes out clean it is done. I’m very sorry this didn’t work out for you.
I made these today! But they came out soft in the middle despite the tooth pick being clean.. I did use mini muffin liners and homemade purée with regular peanut butter 😬 but they’re still delicious 😋
Well Im glad you liked them but it sounds like the peanut butter might have been the problem, I always use all natural where the only ingredient is peanuts (and salt). You do have to let them cool and settle though too. Enjoy!
ciao buongiorno cara Stella 🙂
ti seguo su Instagram, mi chiamo Sonia sono italiana e non capisco le dosi: cosa intendi per 3/4 tazza di purea di zucca? sono 300 grammi?? O 1 tazza di burro di arachidi (tutto naturale), 100 grammi?? o 1/3 tazza di sciroppo d’acero 100 grammi?? (o miele)??
vorrei provare le tue ricette ma ho difficoltà con le dosi.
Just made these yesterday for my grandson who has an egg allergy. I used almond butter, a flaxseed egg and HU dark chocolate that I cut up and it turned out great. I also did them as large muffins and I needed to cook them for about 24 minutes. They were darker than the photo I think because of the changes but turned out great.
Hi Laurie, I LOVE HU chocolate – great quality! Thanks for sharing your feedback with us and I hope your grandson enjoyed them!
I’m going to try these but, question. What natural peanut butter do you use? Alot of them also have sugar and a comment of yours said just peanuts and salt for the natural peanut butter ingredients.
I use Trader Joes all natural creamy salted peanut butter. Where the only ingredients on the label are peanuts and salt.
Delicious! the texture was amazing!
Hi Crhistine! Thanks for the feedback and I’m glad you liked them!
Delicious! the texture was amazing! Easy to make.
Easy and super good!
Hi Meredith! Definitley agree!!!
How many mini muffins per serving?
Hi Maria, I would say two mini muffins are a serving.
Mine were too mushy, fell apart. Tasted mostly like peanut butter. Disappointed.
Hi Jill, I’m sorry the recipe didn’t work out for you. For this recipe you have to allow them to cool or they will fall apart.
just made these and absolutely love!! My husband and I can’t get enough! We are so happy we stumbled upon your instagram because we are saving so many recipes!
Hi Amanda, Welcome and I’m glad you’re here too! These muffins are the best! Hope you guys enjoy everything you create! Cheers!
Just made them and they turned out great. Have you ever froze them? twenty mini muffins is too many for just two of us to eat.
Hi Sue, YES you can totally stash them in the freezer! Glad you liked them!!
These are amazing! The texture is bread-y like there is flour but there is not! How does that happen?
Hi Lynn, Its the pumpkin and the peanut butter… really great for bread texture!
Can you substitute the egg for egg white?
I haven’t tried that way but you I know a flax egg works
Just finished baking these! I was afraid it would have an overpowering PB flavor but it doesn’t. Everything complement’s each other nicely and evenly. Well balanced.
Absolutely perfect as is! Great recipe. I’m now addicted! 🙂
Hi Natalie, I can’t argue there! Thanks for trying them out!
Came out wonderful! I would just cut the baking soda to half or 3/4 tsp and replace with baking powder. Got too much soda taste.
Glad you ultimately enjoyed them!
what could i use instead of the egg. Neat Egg?
and can i use almond butter instead of peanut butter
Aboslutely, i do that all the time!
I would do a flax egg
can you use paper instead of coconut?
Has anyone tried to make this in a small loaf pan rather than cupcakes?
Yes it will work in a brownie pan
I just made these and they’re so delicious! So simple and a foolproof recipe. How amazing!
Hi Linda, glad you like them – they are my go to muffin!
My son is allergic to peanuts but can have almonds. Do you think I could sub almond butter in place of peanut butter?
💯 yes! I’ve done it many times. It’s Stella btw
Amazing!!! They turned out perfect and so tasty! 🙏🙏
I made them in a regular sized muffin tin and just adjusted the time. 👌