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. Another delicious muffin recipe are my copycat Starbucks Pumpkin Cream Cheese Muffins.
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. That recipe also exists on my site: Flourless Banana Chocolate Chip Muffins.
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.
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Flourless Pumpkin Chocolate Chip Muffins
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.
Nutrition
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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.
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!
they look easy and very tasty. I will make some different ways of making them as I am diabetic and lactose intolerant. I use unsweetened almond milk. Thanks for sharing 👍!
Can’t wait to make these! My comment is that you use the wrong word in note#2. You mean averse, not adverse which means harmful. Thanks!
Oh and I used Skippy not natural peanut butter and used honey.
It worked out fine.
Loved them
I made a double batch with of these last night!
They are very delicious!!!!
They were beautiful looking all puffed up but then as they cooled they sunk in the middle sadly.
Still taste good just that the presentation isn’t all that but since I made them for camping and it’s a Halloween camping experience I will put some gummy worms on top for decorations and that will cover the sink hole.
What can I replace the peanut butter with, as allergic to it? But love love pumpkin. Thank you.
Added raisins instead of chips and used large muffin tips. Loved them
I love how easy this was to make! I am not a baker but LOVE baked goods! I subbed out the Maple Syrup for Birch Bender’s Keto Maple Bourbon syrup with 1g sugar (erythritol sweetener) and used Lilly’s Chocolate chips (sweetened with stevia). The perfect way for me to break my fast and stay low carb! Thank you!! 🙂
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.
grazie
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!
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.
What is the serving size for the mini muffins in accordance with the 119cals?
The nutritional info is based on making 20 mini muffins.
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! 🙂
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 ?
Is it possible you opened the oven door a few times while baking? The changes in temperature can do that.
Has anyone tried these with regular peanut butter rather than all natural? Curious if it would make a difference.