Flourless Pumpkin Muffins

These flourless peanut butter pumpkin muffins are my new favorite fall dessert! Moist pumpkin muffins with pockets of warm melty chocolate and a subtle hint of peanut butter. Plus they are gluten-free, grain-free and flour free! Give this pumpkin recipe a try, I know you’ll love them!

Why You’ll Love This Recipe

• These flourless pumpkin muffins are so easy to make.
• They are incredibly moist.
• The pumpkin, chocolate, and peanut butter are the perfect flavor combo.
• They are the best fall dessert or addition to brunch.
• They are flourless, gluten free, and grain free.
• They are made with only a handful of ingredients.
• The are kid friendly.
• They are so cozy.

Ingredients & Substitutions

• Canned pumpkin. You will need 1 can of pureed pumpkin. Make sure you get organic canned pumpkin, not pumpkin pie filling.
• Peanut butter. You will need 1 cup of smooth, peanut butter. Choose one that is made with only peanuts and salt. You can sub with almond butter. To make it nut free you can sub with tahini or sunflower seed butter, sunflower seed butter will slightly alter the flavor though.
• Eggs. 2 large eggs are used.
• Maple syrup. Maple syrup is the sweetener in this recipe. You can sub for honey.
• Baking soda. 1 tsp of baking soda is used. This acts as a leavening agent and helps make the muffins fluffy. Baking soda and baking powder are very different but if you are in a pinch, one teaspoon baking soda equals three teaspoons baking powder.
• Pumpkin pie spice. A mixture of cinnamon, ginger, nutmeg, allspice, and cloves. I use this pumpkin pie spice.
• Cinnamon. A dash of cinnamon gives a little extra coziness to the recipe.
• Chocolate chips. I love using dark chocolate chips or chocolate bar, chopped up.

How to Make Flourless Pumpkin Muffins

Step 1

Preheat oven & prep plan. Preheat oven to 350. Place muffin liners in a muffin tin.

Step 2

Make the batter. Stir together all wet ingredients for the batter in a medium sized bowl until well combined. Fold in chocolate chips.

Step 3

Divide batter among muffin pan. Pour batter into muffin liners, filling each cup about 3/4 of the way full. Add in more chocolate chips on top.

Step 4

Bake the flourless pumpkin muffins. Bake for about 20-25 minutes or until toothpick comes out clean.

Step 5

Enjoy! Remove muffins from oven and place on a wire rack to cool. Enjoy!!

Expert Tips

• Make sure you are choosing a smooth, runny peanut butter that only has two ingredients (peanuts and salt).
• If you aren’t a chocolate person you can leave out the chocolate chips for these gluten-free pumpkin muffins.
• Add in chopped walnuts or pecans for healthy fats and added texture.
• Prep this muffin recipe for the week! They are a delicious snack on the go.