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–+ servings
flourless_pumpkin_muffins
5 from 7 ratings
Yield: 12 servings

Flourless Pumpkin Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Kelsey Romano
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!
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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.
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