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 and taste amazing.
- 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, dairy 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! These healthy pumpkin muffins are a delicious snack on the go.
Frequently Asked Questions
What can I swap the peanut butter with?
Swap with almond butter for a peanut free recipe! For a nut free muffin you can try subbing tahini, sunflower seed, or pumpkin seed butter (I haven’t tried and can’t personally attest to how it will turn out flavor wise with the nut free butters).
What are some other add ins for these muffins?
On top of the dark chocolate chips, they would also be delicious with chopped walnuts or pecans.
How do I store them?
Store in an airtight container on the counter for about 3-4 days. Freeze in an airtight container for up. to3 months.
How do I serve them?
Eat them at room temp or slightly heat them in a toaster oven and top with butter.
Flourless Pumpkin Muffins
Ingredients
- 1 (15) oz can pumpkin puree
- 1 cup peanut butter
- 2 eggs
- ¼ cup maple syrup
- 1 tsp baking soda
- dash cinnamon
- 2 tsp pumpkin pie spice
- ½ cup dark chocolate chips
Instructions
- Preheat oven & prep plan. Preheat oven to 350. Place cupcake liners in a muffin tin.
- Make the batter. Mix together all ingredients for the batter until well combined. Fold in chocolate chips.
- Divide batter among cupcake tin. Pour batter into cupcake liners, filling each cup about 3/4 of the way full. Add in more chocolate chips on top.
- Bake the flourless pumpkin muffins. Bake for about 20-25 minutes or until toothpick comes out clean.
- Enjoy! Remove muffins from oven and place on a cooling rack until cool. Enjoy!!
Video
Notes
- 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.
- Add in chopped walnuts or pecans for healthy fats and added texture.
- Prep these muffins for the week! They are a delicious snack on the go.
- Store in an airtight container on the counter for about 3-4 days.
sound delicious
do you have nutritional breakdown?
So delicious! I don’t currently have the nutritional breakdown but it is something I am thinking about adding to my recipes if it would be helpful.
These flourless pumpkin muffins were absolutely incredible! Super juicy, moist, and packed with amazing flavor. They had the perfect balance of pumpkin spice without being overly sweet, and I was able to make **12 full-size muffins** from the recipe. Even better, I found all the ingredients easily at Trader Joe’s, which made the process so convenient. Whether you’re gluten-free or just love a flavorful, healthy muffin, these are a must-try. Perfect for fall or anytime you’re craving something cozy and delicious. Highly recommend!
Thank you so much for your comment! These recipes are on repeat in the fall in our house and I’m so happy you loved them as much as I do(:
These flourless pumpkin muffins were absolutely incredible! Super juicy, moist, and packed with amazing flavor. They had the perfect balance of pumpkin spice without being overly sweet, and I was able to make **12 full-size muffins** from the recipe. Even better, I found all the ingredients easily at Trader Joe’s, which made the process so convenient. Whether you’re gluten-free or just love a flavorful, healthy muffin, these are a must-try. Perfect for fall or anytime you’re craving something cozy and delicious. Highly recommend! 🙂
Thank you so much for your comment! These recipes are on repeat in the fall in our house and I’m so happy you loved them as much as I do(:
This recipe was super easy and my boyfriend LOVES them!! We cannot stop eating them. This was my first recipe of Kelsey’s so now i’m very excited to try more! 🙂
So happy you and your boyfriend loved these muffins!! Can’t wait for you to try some more recipes(:
These are delicious! the perfect fall dessert. Kid approved as well!
Delicious! This recipe made 18 for us, which was a huge plus for our family of 6. Super moist and a big hit with everyone.
Thank you for your comment! So happy to hear your family loved them(:
These pumpkin muffins have become a staple this fall! I love how moist they are(:
So happy to hear that these muffins have become a staple! They are my favorite(:
These are seriously so easy to make. I love making these on sundays and then eating them throughout the week for a quick snack. The peanut butter taste is pretty subtle but I love that it adds protein!
Thank you so much for your sweet comment! I’m so happy you love these muffins as much as I do! Batch prepping them for the week is the best!