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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The ingredient list does not mention an egg. Can you please update the ingredients so people like me don’t make them wrong even after checking the ingredients 3 times for the egg that doesn’t exist🙈
it says one egg in the ingredients list
I almost missed it too. It’s the only ingredient NOT highlighted. The brain jumps past it.
I made this recipe and it did not last long. I never really like any kind of sweets but this one is delicious. Thank you so much for sharing your recipes I love them all.
Hi Marilyn, Yay! I’m so glad you loved the muffin recipe! thank you for the kind message!
I just made these tonight and LOVED them! So moist and tasty! Nice protein/veggie snack! Thank you!
Hi Nadine, that’s awesome ! I’m so glad you loved this recipe! Thank you for trying them out and coming back to leave your comment- have a beautiful day!
These are INCREDIBLE!
What is the serving size of making the mini muffins for the nutrition info?
Thanks!
Hi Danielle, I’m so glad you loved them! I typically always list the nutritional info per muffin so that people can calculate as per how many muffins they consume.. i hope this helps!
The best PSM ever
I made this weekend with almond butter, they were delicious and moist, I had one the next morning with coffee and even better the flavor of pumpkin was more dominant. I will try making with dates ,or ripe banana vs maple syrup next time to reduce sugar. Please tell me how many mini muffins are equal to nutritional count . Thank you delicious!!
Hi Holly, YES they are better the next morning !Thank you so much for trying it out and coming back to share your feedback with us!
how many muffins do you make in a batch to equate to nutritional information given? i.e. calories per muffin.
Recipe servings are listed at the top of each recipe box… its a small size font, but its there!
Can you use almond butter?
HI Ingrid! Yes I use almond butter all the time with this recipe – and love it!
How many regular size muffins does it make?
I was able to make 6 regular sized muffins
I have natural peanut butter but found i have natural pumpkin butter in my pantry and only has 5 grams of sugar would this work?
I have made these muffins so many times since discovering this recipe. Probably at least 50 times by now. And I’ve concluded you can’t really mess them up. I have made them with a little less of certain ingredients (not quite enough pumpkin left or maybe a little less peanut butter) and have used almond butter, sunflower butter, kabocha squash, mixed leftover thanksgiving squash, canned pumpkin, canned sweet potato, home cooked sweet potato……it all works. Some may need to cook longer. Maybe slightly more baking soda. Maybe an extra egg. My mom makes them with walnuts or blueberries since she has a dog and doesn’t want him to accidentally get chocolate.
My favorite version is with home cooked sweet potato (in the instant pot). I made a quadruple batch yesterday that technically should only have had 3 cups of sweet potato mash but I had 4 so I decided to experiment. Used one extra egg and a tiny bit more baking soda. These are by far my favorite texture.
I make the full size muffins and cook for almost exactly 27 minutes every time.
My next experiment is to try making a thin 9” layer cake with them. I had great success doing this with a flourless pumpkin peanut butter brownie recipe I use so I’m thinking this will work as well.
Loved these as a great snack or quick breakfast with coffee:) I threw in some coconut and it was delicious. Thank you for bringing fresh new recipes for low carb/keto ideas.
hi, any alternative for peanut butter pls. due to allergies. tnx.
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!