Flourless Pumpkin Chocolate Chip Muffins (One Bowl)

My most popular muffin recipe since 2014 because of the full on fluffiness!
@hungryhappens

Flourless Pumpkin Choc Chip Mini Muffins🎃🍫 recipe linked in my profile or just visit HungryHappens.net 🥰 #hungryhappens #fyp #KeepItRealMeals

♬ original sound – Stella Drivas

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.

pumpkin chocolate muffins over tops

Flourless Pumpkin Chocolate Chip Muffins

5 from 11 votes
Servings: 20 mini muffins
Prep Time: 3 mins
Cook Time: 17 mins
Total Time: 20 mins

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 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

  1. If you’re making regular sized muffins, up the bake time to 20 minutes (or until toothpick comes out clean).
  2. If you’re adverse to pumpkin, sub in 3/4 cup sweet potato puree or butternut squash puree OR 2 ripe mashed bananas. 
  3. You can also omit the chocolate chips and add in nuts, seeds or dried fruit, ie raisins or dried cranberries. Very delicious!
  4. Any nut or seed butter works here, like almond butter, cashew butter or sunflower seed butter.
  5. 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.
 

Nutrition

Calories: 119kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 150mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1452IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Author: Stella

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