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.
So mine came out perfect 👍 i even used about half the amount of honey and instead of half a cup of mini chocolate chips,I used 1/4 of chocolate chips and 1/4 walnuts.They taste amazing.Hard to believe they are flour-free.Thank you for sharing such a great recipe 🥰
Hi Nicole, You’re awesome and thanks for taking the time to share your feedback with everyone – super helpful!
Im curious if I can try subbing mashed banana for the peanut butter?
Hi Jamie, I don’t think that would work in place of peanut butter. In the PB place you can sub in almond butter, tahini or sunflower seed butter.
Hi, sorry maybe I missed this but do they need to be refrigerated? Sooooo good by the way! My boys are gobbling them up!!😍
Hi Tiffany, no I store mine in an airtight container on the counter but yes, you can also store in the fridge. They should last a day longer in there!
I have an overabundance of bananas, can I sub the pumpkin with bananas?
absolutely Jennifer, sub in bananas here!
so moist & yummy! had to leave them in awhile longer (i just waited until the fork teste worked) also tried making them with mushed bananas in place of the pumpkin and it was amazing!
Hi Jules, so glad the muffins turned out great! And yes the banana is perfect sub here for the pumpkin! that recipe is on my blog too <3
Hi – I made these today and it was hard for me to be able to tell if they were done. I put mixture into cupcake lines and it was hard to get the muffins out and it broke apart. I wam wondering what I did wrong. Can you give your thoughts on this?
Thanks
Kimberley
Yummers!!! Moist, not gooey. I made them into donuts. Baked for 20 minutes. I froze the donuts between layers of parchment paper. I will definitely make these again!!
HI JEN, OHHHH donuts sounds delicious here! Great feedback! Thank you!
Delicious!!
Hi Shelly, glad you liked the muffin recipe!!
delicious, fluffy, am in love with these!
HI Captain, i agree and thank you for the kind rating!
These muffins are amazing! I used half peanut butter and almond butter. I sprayed the muffin tray with nonstick olive oil spray instead of coconut oil. After 15 mins I tested them and they were still soft. I put them back in the oven for 10 mins on 350 and then let them cool…perfect! Have you tried freezing them?
Hi Pam, thanks for sharing your feedback with us! And no, we never have any leftovers! YOu should be able to freeze them..
Has anyone used almond butter in place of peanut butter? Would that still work?
Hi Christina, yes I always use almond butter in this recipe!
Awesome, super easy. Will make again
HI Christine, glad you liked them! Thanks for the rating!
I made these today and they came out delicious! Thank you! I’m thinking I might be able to use this same recipe for my pumpkin pie roll I like to make with cheesecake filling. Minus the chocolate chips.
Hi Valerie, sounds delicious! Thanks so much for sharing!
These are amazing! I didn’t add the egg nor did I substitute it with anything else and they turned out so moist and chocolaty! This recipe is a keeper!
HI Heidi, glad you liked the muffins and thanks for sharing your feedback – super helpful!
These are SO yummy!! Whole family approved. I used maple syrup and 1/3C of mini choc chips. Took my oven 19 minutes. I will definitely be making again!
Hi Dee, glad you all enjoyed these! Thanks for the kind rating too!
Is the nutritional info for one muffin only?
Hi Lisa, yes one muffin
Can I make this into a loaf? My daughter loves pumpkin bread. Should I double the recipe? Thanks
Hi Lisa, i would bake this recipe in a brownie pan instead of a loaf. Bake 325F for 25 minutes or until toothpick comes out clean…. Enjoy!
thank you thats perfect!
Lisa
Sorry meant to give it five stars