My cookbook is here! 
My most popular muffin recipe since 2014 because of the full on fluffiness!
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.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Flourless Pumpkin Chocolate Chip Muffins
Ingredients
- 3/4 cup (183.75 g) pumpkin puree
- 1 cup (258 g) peanut butter, (all natural)
- 1/3 cup (107.33 g) maple syrup, (or honey)
- 1 egg
- 1 tsp baking soda
- 1 tsp pumpkin spice, (or cinnamon)
- 1/4 tsp salt
- 1/2 cup (90 g) 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.
I must try making these muffins next time I bake muffins
Wonderful chocolate chip muffins Thanks
I have made these dozens of times, they are amazing!!! I am wondering if I could cook it like a bread instead of muffins. I love your flourless banana bread but would like to do a flourless pumpkin bread.
I’m enjoying this style of cooking for healthy meals. My daughter and I love it , everything is very delicious.
Great recipe – it’s been a lifesaver for me (GF, DF, rice-free)! Question: In a few of your replies to comments, you said you could bake this recipe in a brownie pan. What size pan is that? Thx!
generally 8×8 ♡♡
What are the instructions to freeze these!? Can they be frozen?
Delicious recipe!!
These are amazing! I make them weekly for my boys and they are better than traditional muffins. Sooo good!!!
Fantastic. Good with raisins instead of chocolate chips too.
I made the larger size and cooked the extra time. For some reason they came out too soft and flattened. I have no idea why they flattened once cooled and had that too soft appearance but even with that they taste great. Any ideas why they were too soft? Thanks.
These were tasty and the texture was great – with NO flour!! ❤️ Will be one of my go-to recipes for my GF daughter…
These stay moist all week! Not dry or cakey. I had a scoop and a half of protein powder to amp up the nutritional value.
Delicious with banana’s!!
I tried the version with bananas, tahini and honey. The result was incredible, out of this world! Perfect desert! Thanks for the recipe! Congrats from Athens, Greece!
Where did I go wrong? I used 2/4 cup pumpkin purée, didn’t have enough and puréed an uncooked 1/4 cup more of sweet potatoe purée. It came out a soggy mess. Could this be the issue?
I’m gluten intolerant and these little muffins are perfect.
do you refrigerate after baking them