Name: Flourless Pumpkin Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 (15) oz can pumpkin puree; 1 cup peanut butter; 2 eggs; 1/4 cup maple syrup; 1 tsp baking soda; dash cinnamon; 2 tsp pumpkin pie spice; ½ cup dark chocolate chips

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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 and grain free!

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 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.
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.
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 cupcake liners in a muffin tin.

Step 2

Make the batter. Mix together all ingredients for the batter until well combined. Fold in chocolate chips.

Step 3

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.

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 cooling rack until 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.
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.

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.