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
This recipe is soooo Great !! Why don’t you make it VEGAN? By removing the eggs. You do add flax meal 2 Tbsp flax seeds grounded so this replace it! Change the honey for maple syrup. That’s what I did and it turn out great! This is a suggestion to attract more people on your website. I’m not Vegan except for the butter part I no longer can’t!?! I use to be a huge fan of my mother date square…I no longer can eat them . I make myself some by replacing the butter with coconut oil. If you get the Everland Organic Coconut Oil it doesn’t have a smell plus it’s naturally refined I can’t tell the difference other that’s not my mom who made it.
Hi, Can I use regular butter instead of almond butter? I do not have any nut/seed butters & really want to try this recipe. Suggestions?
Thanks!
Love love these- have been making for years! I’m eating pro metabolic now and looking for a no. PUFA substitute for the almond butter. Any ideas???
Good, not so sweet, chocolate treat. Tip: do not put too many chocolate chips on the tops…they cave the muffin in and prohibit them from cooking all the way through.
Love these – Perfect exactly as is or with peanut butter if no AB in the house or 1/2 and 1/2 the butters is you just NEED these right NOW!!
I love this blog for the recipes – Thanks so much!!
Wow. I am beyond amazed!!!
Thank you so much for this recipe! It came out super chocolatey and moist. So quick to whip up last minute as well. I had to omit the flaxseed cuz I didn’t have any. I used maple instead of honey, added some toasted pecans and more chocolate chips to top it off. Scrumptious!
This is a delish option for a healthier, no flour, higher fiber version of a pastry or dessert. It’s chocolatey, cakey, and moist without the underdone mush like some no flour recipes turn out. I made it exactly as listed for the first try. I will make these again but a little sweeter. It’s perfect for kids and those of us steering clear of brownies! Overall great recipe!
Moist and delicious! Made in my NutriBullet today, which wasn’t ideal. Will make again (maybe a double batch) tomorrow but use food processor and see how that goes.
Thx for the awesome recipe!
Amazing!!! I loved every bite of these scrumptious muffins!! It tasted like I was eating dessert. They were so light and fluffy too. This recipe is going on our staple list… so good!!!
Amazing and delicious! Everyone that has tasted these could not believe they were so healthy. Have made these twice in the last 2 weeks, both times as mini muffins. Bake them for a total of 12 minutes, rotating half way through. The only recommendation I have is to mix in a food processor rather than blender. The batter is thick and it is much easier to get out of the food processor, than blender.
I’m so glad everyone liked them, Amy! Thanks for the tip about the blender – that’s super helpful!
Alright so my wife an I have been looking for healthier options for snacks and came across this recipe. I just made them today. WOW!! They are good. I did make one little change because i did not have enough honey (and forgot I had maple syrup) I used 2.5 Tbsp of coconut sugar to complete the last three Tbsp of honey and doubled the recipe. OMG! My wife is taking about 4 (samples) to the women at work and a copy of the recipe. I have certainly found my go to recipe fro something healthier and delicious! I also used ghirardelli
dark baking chips.
I have been making your Banana Oat Greek Yogurt muffins for months now, my family loves them! BUT these Flourless Chocolate Pumpkin muffins are soooooo delicious it is now my go to muffin recipe. THANK YOU!
P.S. I used natural peanut butter, YUM
Very good! For anyone who wonders about substituting chia seeds for the flax seeds, it works nicely.
OMG these are to die for! Yum! I used Justin’s vanilla almond butter because I had some left, so only put 1 T of honey. I also made them mini and baked for like 10 min. Deeeeelish!
Delicious. These are so good- I’ve made them as muffins and as a cake (double the recipe and bake in a 9×13)- they are great both ways! Thank you!
I made these and they were delicious! If I were to make them as mini muffins, how long would I bake them?
Stop what you’re doing and make this recipe now! OMG! Soooo moist and chocolatey!!!! 🙂
I made these today! Absolutely delicious!!! I wish I could post photos! Thank you for all your free recipes!!
These are wonderful! Love finding flourless, healthy muffins that are actually worth eating!! Will be making these very often and will probably double the recipe!
Hi, loved these flourless chocolate pumpkin muffins. Do you happen to have the nutrition details for them? Thank you for sharing these!
I haven’t had the chance to go back and figure out these ones just yet, but you can enter the ingredients into a calculator like this one to get a good breakdown – http://www.myfitnesspal.com/recipe/calculator
These are so amazing! I made them for other teachers at my school and now several asked for the recipe. I used agave for the honey, cacao for cocoa, and flax gel instead of an egg.
I’m so glad you enjoyed them, Lisa! Thanks so much for taking the time to let me know 😀
Thank you for letting people know that a flac egg works!!! Egg allergies over here and so glad to know we can still make these amazing looking muffins!
The flavor in these muffins is fantastic! I love recipes that include weighted measurements since it makes it easier to use fewer cups & utensils. I used only one bowl and a few spoons. I’ve had bad luck with blender muffin batter, so I used my stand mixer. The only issue I had was that they weren’t completely baked after 18 minutes. They’re still a bit gooey in the middle. I didn’t have mini chocolate chips and used full size ones, so that could be the culprit. Either way, I’ll definitely be making more of these (probably tomorrow to use up the rest of the can of pumpkin) and freeze them for quick breakfasts or snacks. Can’t wait to explore the rest of the recipes on your blog. Thanks!
I’m so glad you enjoyed them, Sarah! And I totally know what you mean about using a scale to measure instead of cups and spoons – there’s so much less to clean that way.
So glad I found this recipe…they are so yummy and easy to make :). I don’t care for
the taste of banana in recipes so I had been searching for a healthy recipe without it. Yay!! Thank you :). I will be making alot more of your recipes.
Made these on Saturday and can’t stop eating them! My sons also loved them. Pumpkin, chocolate gooey goodness! I subbed organic maple syrup for the honey just because I had more of that on-hand. Will be making this again!
So I’ve made these 2X now doubling the recipe. Modified by using Hersey’s Sp dark cocoa and using Sunflower butter since we have sensitivity to almond butters. Made mini bunts as well as muffins and brownie bites–all a success! Next, I will be making a 2 layered chocolate cake with the batter but haven’t decided on a frosting. Thank you for this awesome recipe!
Wonderful recipe! Was curious how the consistency would turn out and they are fabulous! We ended up making a double batch of mini muffins (I have teenagers) and so glad we did. My daughter didn’t read the directions and added the chocolate chips BEFORE pulsing in food processor, and they still turned out wonderful! I have already shared this with my GF family member who bakes. Can’t wait to try the Banana and Apple variations.
I just made these after seeing the recipe on another blog’s roundup. They are by far the best “pumpkin” thing I have made. I used only a 1/4 cup of honey and they are plenty sweet!! They won’t last long…thanks for sharing!
I’m so glad you liked them, Lauren! Thanks for stopping by and taking the time to let me know.
Is it ok to skip thw flax seed? I don’t have any 🙁 tia
The texture might be -slightly- different, Heather, but it won’t make a huge difference so go ahead and skip them if you don’t have any on hand.
My mom is diabetic, any suggestions as to what I could use to substitute in place of the honey? It is a no no for her. Thanks!
Agave nectar is a lower GI sweetener that can be used to replace the honey, or you can also buy stevia in liquid form which is considered safe for people with diabetes.
I used Walden Farms Sugar Free Pancake Syrup…works perfectly
Hi there! Any suggestions as to what a diabetic could use to swap out for the honey? Thanks much.
Hey Amanda! Thanks for the recipe 🙂 I just “whipped” them up and they are cooling as I type 🙂 I had some thawed pumpkin I need to use up so this was just the recipe. I will add that I was short on almond butter – so I used 1/2 almond butter & 1/2 tahini (sesame seed butter – I love the stuff more than almond butter!!) I was also out of chocolate chips – so “squash” the double chocolate craving but I substituted with organic dried sour cherries – mmmmm! – rehydrated them in boiling water and drained them well before adding them in at the end. Oh my – how delicious this is!!! Thanks again 🙂
Chocolate and cherries are a perfect pairing! I’m so glad that you tried them and liked them, Adele 🙂 Thanks for taking the time to leave a review!
I could barely wait for these to cool before going in for a taste. So good! A little bit brownie- like. I used 3 Tbsp of maple syrup in place of the honey and just barely sprinkled tops with chocolate chips and they were sweet enough for me (I’m coming off the Whole 30). Delish. Thanks for the recipe.
Or maybe it should have oats or something to make it thicker like your banana muffins?
Nope! It’s actually the cocoa powder that takes the place of oats/flour in these muffins.
Did you forget to add almond flour?
Did you use muffin tins or cupcake tins? I just made this recipe and was only able to fill 6 muffin cavities half-way, let alone 9 three-quarters of the way full.