Flourless Dark Chocolate Chip Pumpkin Muffins
These Flourless Dark Chocolate Chip Pumpkin Muffins are a delicious way to enjoy pumpkin season without the flour or fuss. Made with simple, wholesome ingredients like pumpkin puree, peanut butter, and a drizzle of pure maple syrup, they’re naturally gluten-free and pack in some protein. Soft, spiced, and studded with chocolate chips, they’re a cozy treat loved by kids and adults alike — perfect for breakfast, snacking, or whenever that pumpkin craving strikes. It’s a lighter, nutrient-rich spin on a classic fall favorite.
Ingredients:
1 cup creamy peanut butter (natural, no added sugar/oil if possible)
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chips (plus extra for topping)
Directions:
Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together peanut butter, pumpkin puree, egg, maple syrup, and vanilla until smooth.
Stir in pumpkin spice, baking soda, and salt until well combined.
Fold in the dark chocolate chips.
Divide the batter evenly among muffin cups so that they’re about 3/4 full (~9 regular-sized muffins, or 18-20 mini muffins). Sprinkle a few extra dark chocolate chips on top if desired.
Bake for ~18–22 minutes for regular sized muffins, ~12-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
Store in an airtight container in the fridge for up to 5 days, or freeze.
For extra sweetness, you can increase the maple syrup to 1/3 cup.
Almond butter works well in place of peanut butter if preferred.