These flourless chocolate pumpkin muffins are gluten-free, grain-free, oil-free, dairy-free, and refined sugar-free, but so soft and chocolatey that you’d never be able to tell they’re healthy! Whipped up in the blender in under 5 minutes flat, they make a delicious fall-inspired breakfast or snack!
Apologies in advance to anyone still clinging to the fleeting days of summer.
I know fall doesn’t officially start for another 2 weeks, but with the days getting colder, the nights getting longer, and the kids back in school, it’s time to accept the inevitable — pumpkin season is upon us. Brace yourselves.
Do you love it? Do you hate it? Do you not really care either way?
I have to admit that, up until I started reading food blogs a handful of years back, I didn’t even know the pumpkin craze was a thing. I thought pumpkins existed for the sole purpose of carving into jack-o-lanters — I had no idea people actually ate them.
But in my defense, my family is Polish, and pumpkins aren’t exactly a thing back in the homeland. We never did pumpkin pie for Thanksgiving. Or pumpkin soup. Or pumpkin bread. Or… catch my drift? Pumpkin just wasn’t in the picture.
Now, though? It’s rockin’ centre stage.
I’ve been sitting on a handful of pumpkin recipes since the end of July (I know), so I’m kind of psyched to finally be able to share them with you. I try to hold off until at least September before subtly suggesting that you start introducing the orange squash into your diet, and with labour day in the bag, I think I’m in the clear.
I’m sorry, summer-clinger-onners; but does it help that I come in peace with chocolate? And muffins? Because I’ve got a batch of flourless chocolate pumpkin muffins that I think you’re going to like…
That’s not a bad compromise, right? I mean, yes — it’s pumpkin in what’s technically still summer — but it’s marginally detectable pumpkin in a soft and tender chocolate muffin that’s gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, and 100% crazy delicious.
So how ’bout them apples pumpkins?!
Flourless muffins are actually some of my favourite things to bake (read: eat) because I’m a texture freak and the texture of these is spot.ON. They’re a little denser and fudgier than regular muffins, but still soft and doughy in that melt-in-your-mouth kind of way. And the best part is that you can toss all the ingredients into your blender and whip them up in under 5 minutes. No fuss, no muss.
So don’t lament the end of summer, because there are plenty of good things to love about fall — with these delicious chocolate pumpkin muffins being one of them. After all, what’s better than hanging out in a warm kitchen on a crisp fall day? Well, besides enjoying what comes out of that kitchen…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Chocolate Pumpkin Muffins
- Total Time: 20 mins
- Yield: 9 muffins 1x
Ingredients
- 1/2 cup (128 g) almond butter*
- 3/4 cup (180 g) canned pumpkin
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 Tbsp (14 g) ground flaxseed
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup (45 g) mini chocolate chips, plus more for sprinkling
Instructions
- Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor and process on high until the batter becomes smooth and creamy. Stir in the chocolate chips by hand.
- Pour the batter into prepared muffin pan, filling each cavity until it is about 3/4 full and sprinkle with additional chocolate chips if desired.
- Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Notes
* Feel free to sub in with another nut/seed butter. I like AB because it has a mild flavour that doesn’t overpower the other flavours in these muffins.
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more flourless muffin recipes? Try one of these!
Flourless Pumpkin Pie Muffins
Flourless Apple Cinnamon Muffins
Flourless Banana Bread Muffins
Flourless Vegan Banana Muffins
Flourless Chocolate Chip Zucchini Banana Muffins
Hi! Just wondering if I could make this as a loaf. Don’t have a muffin pan 🙁
I’ve never tried it so I can’t honestly say for sure, but I don’t see why it wouldn’t work. I’d love to know if you try it!
Hi! These muffins look so delicious and I have all the ingredients – but unfortunately, no blender. Is there any way I could mix these up by hand using a whisk? Would that work? I’m living in a small apartment for university and have limited cooking appliances. 🙁
Hi Cindy! Mixing them by hand would probably work just fine. If you have problems with the nut butter not wanting to mix with the rest of the ingredients, heat it up in the microwave until it gets a little melty and easier to work with.
These sound amazing, Amanda; can’t wait to try them out and thanks for sharing this recipe! Pinning!
That awkward moment when you’ve been pinning something you hadn;t even seen yet lol!
Love all your recipes! Thanks so much for sharing them. I just made your chocolate chip oat banana muffins and they’re delicious even without the chocolate chips :). I’ve been noticing recipes like this one that say no refined sugar but they have chocolate chips as an ingredient. Is there a brand you use without sugar? I’m pretty new to clean eating and trying to eat no refined sugar. I’ve only used traditional brands of chocolate chips and I would think they are made with refined sugar. I recently purchased Enjoy Life chocolate chips which have cane sugar. Just curious what you use or suggest as far as refined sugar goes. Thanks! I can’t wait to try these pumpkin muffins and I love using the blender for these recipes!
I have a harder time finding brands that sell sugar free chocolate chips, but I’ve had luck finding stevia sweetened ones in the bulk section of my local health food specialty stores. You can always cut up a bar of dark chocolate and have chocolate chunks instead of chocolate chips.
LOVE all your muffins, but this may be the best yet, because pumpkin + chocolate = a happy Giselle 😀
Um, yum! I love your muffin recipes!! Can’t wait to make this one! #getinmymouth
These look really good Amanda – I might try it out with tahini as I have a big bucket of it here!
I do like pumpkin but like yourself, in the UK a it’s seen as a savoury thing that most use just to carve at Halloween (in fact people are kinda grossed out by the ideal of pumpkin spice lattes!). I tend to use it in baking but I do eat squash quite a lot which is so similar.
Love pumpkin, and the texture of flourless muffins, but it is so hot and I have a few weeks til my job starts, I am clinging to summer!!
Ooooh YUM! These are being added to my list of things to bake and freeze for when Little Miss comes! 🙂
We only had pumpkin type stuff at Thanksgiving when I was a kid, and it was really just pumpkin pie and pumpkin bread. But now, give me pumpkin everything. Especially when you include chocolate!
I can’t decide if I’m ready for fall yet. The weather this last weekend proved that I’m not quite ready for those temperatures…but fall is my favourite season. Considering, you know…pumpkin and my birthday month next month 😉
Ugh I can’t believe it’s already been a year since I made the trek out to see you for your birthday! And you won’t be here this time around 😥
All thing pumpkin, and chocolate. These are a sure win in my house, and the yare GF so Dave can have them too!! Will have to sub sunbutter but this sounds awesome! Pinning!
Thanks, Sam! I hope you enjoy them!
i don’t cling to summer, it’s way too hot here. So bring on the pumpkin and all things cozy!! Yum girl! when is your flourless ebook coming out? 😉
Your pumpkin muffins with chocolate chips are literally one of my all time fave muffin recipes. It is basically impossible for me to not eat all of them within 24 hours. So guess who is making these tonight!!!! Ok well it’ll actually be tomorrow night because I have an MRI to go to, but it will get done!
I’d love to know how you liked them, Alex!
I can’t believe fall is just around the corner! I am not typically a fan of pumpkin but these look so good…probably because there is chocolate. 🙂
Chocolate makes everything better 😀
I am so not ready for Fall and Summer to end. But Ill take some pumpkin muffins! 🙂
Hehe! That works too 😀
Bring on the pumpkin! I’m still enjoying what’s left of summer but that doesn’t mean I can’t have my pumpkin and eat it too. 🙂
This might be your most magical muffin yet. The fact that they’re made without any grains at all is freakin’ unbelievable. WANT!
I said bye to summer REAL QUICK. Fall is my jam, or my pumpkin? It’s my favorite and these muffins are the perfect way to welcome the new season. Bring them with you to Ohio…you’re going right? Like..officially?? 🙂
90% officially! Just a few minor details to work out first.
These look AMAZING. I love that you can get a muffin to look like that with absolutely no flours of ANY KIND. That is cray. I bet these are so good… And I’m totally with you on the “eating” pumpkin thing a while back. Unless it was pumpkin pie, I thought any other food containing pumpkin was weird. Imagine the shock I felt when I read “Pumpkin stuffed ravioli” at a restaurant. Say what?! But now I welcome with open arms 😉
I’ve never tried it with pumpkin, but I’ve had butternut squash stuffed ravioli that was out.of.this.WORLD.
Pumpkin is my favorite to bake with. I much prefer it to baking with bananas! I’m storing up all the pumpkin recipes to last me all year. 😀
Lalalal. Not listening to what you said about bananas 😛 But I enjoy baking with pumpkin too, so it’s okay.
I do like pumpkin, but I don’t love it as much as other people in the family! And I’m definitely clinging int summer, especially when I found out it was supposed to be 81 on Friday, and we are warming up to it (weather-wise), so it’s been warm recently. Kind of funny because when I saw the name of your recipe, I was like, “It’s still summer!” in a very exaggerated-I-know-I’m-picking-at-details sort of way. 🙂
Haha! No I totally get it. It’s been super cold and rainy around here lately, which has helped it feel more tallish. And one of the downsides of blogging is constantly having to be ahead of the ballgame when it come to seasonal stuff so it has a chance to pick up speed by the time the season actually hits. Le sigh.
I love pumpkin. I cannot wait to try pumpkin everything. Have you tried the Bath and Body Works marshmallow pumpkin wallflowers? They are awesome. I’m ready for fall this summer has been hot, and it is stll in the upper 90s here in Memphis. Thanks for the recipe
bakingrunner.blogspot.com
I haven’t smelled that one before! I’ll have to keep an eye out for it the next time I go to B&BW. This is my favourite time of the year to buy candles.
The Polish and us Sri Lankans seemed to have a mutual indifference to pumpkin – but that didn’t stop me from being a closet-year-round-pumpkin eater! While I adore the heat and am holding onto summer for dear life – I do adore pumpkin! Especially in healthy muffins like these! LOVE LOVE their texture
A closet pumpkin eater! Love it 😀 I haven’t had to hide my habits, but I haven’t had much luck in swaying my family over to my side. Pft. They don’t know what they’re missing.
Oooh yeah, I need these. I don’t have any almond butter at home, but I’m sure I can find something.
It’s still crazy hot here, so I’m not feeling the fall vibes quite yet, but I’m so ready!
I’m sure peanut butter would work as well. I just don’t have any of that on hand — for obvious reasons 😛
Oh my. I had a pumpkin muffin in mind to bake today, but this one looks like it wins. Have to restock for the hubby.
I don’t like winter but I do like all things pumpkin.
I love how you used restock — that’s how I feel about my snack stash as well. Hope you and your hubby like them, Judy!
Aaand I’m making these this weekend. Sorted.
Woohoo! Hope you like them, Jen!
I’m all about pumpkin and these just look perfect! I’ve been thinking about pumpkin and chocolate lately too – dreaming up the possibilities 🙂
It really is a killer combo! The flavours just compliment each other perfectly.
Is there any way to do it without nut butter? I am allergic to nuts and soy/sunflower seed butter look too similar to peanut butter so they scare me.
Unfortunately, the nut butter is a key ingredient in these since there’s no flour. But I completely understand your fear! I have a severe allergy to peanuts and trying soy nut butter for the first time was really nerve-wracking for me as well.
Hey THK – I just made these muffin – so delicious. I used part tahini – sesame seed butter – & almond butter but I intend on using all tahini next time as I usually have lots on hand more than almond butter – I like tahini better. Hope you’re not allergic to sesame seeds as well. They are such an amazing source of calcium. Hope this helps 🙂
I left off the nut butter when I made these. I added an extra egg and a little less than 1/4 c coconut flour. Yummy1
I’m definitely ready for pumpkin, especially chocolate+pumpkin. My family ate pumpkin pie but that was about it–I definitely didn’t realize the craze until a few years ago! It’s very, very real.
I’m excited for everything pumpkin. I don’t know why but once pumpkin season sets in, I can’t wait. I feel like it needs to cool off a bit though beforehand.
It’s actually plenty cold here — we had a really chilly weekend with temps in the mid-40’s.
I broke out the canned pumpkin a few weeks ago, I was ready to play with it again and also add it to my oatmeal. I am sort of ready for fall but not ready so much for the back to school routine of homework and getting my son up early!
I refuse to accept Winter is coming, nor will I overlook the last few fleeting weeks of summer just to satisfy some food blogging phrase. I want to live each season to the fullest which means enjoying summer while we’re still in the throws of it. I will take a muffin though, especially if you make it. 🙂
#loveyou
im usually over everything pumpkin this time of year but with the temps in the 90s still, it’s the last thing on my mind. But these muffins? I easily can go gaga over!
It’s hard to imagine those temps! It was cold and rainy here all weekend — we were hovering around the mid-40’s!