Get ready to fall in love with Flourless Pumpkin Chocolate Chip Muffins—rich, tender, and packed with cozy pumpkin spice, these naturally gluten-free treats are full of gooey chocolate chips and irresistible autumn flavor. Whether you need a wholesome snack, quick breakfast, or a sweet treat to brighten your day, this easy blender recipe has all the comfort (and none of the flour!) for a healthy delight you’ll crave year-round.
Why You’ll Love This Recipe
- Naturally Gluten-Free: These flourless pumpkin chocolate chip muffins are made without any flour, so everyone can enjoy them—no matter their dietary needs!
- One-Bowl, Blender Easy: Just toss the ingredients in your blender for a silky-smooth batter and zero fussy cleanup.
- Moist & Fudgy Texture: Almond butter and pumpkin puree create ultra-tender muffins that are never dry, every single bite bursting with autumn flavor.
- Chocolate in Every Bite: Who can resist melty chocolate chips sprinkled generously inside and out?
Ingredients You’ll Need
The beauty of Flourless Pumpkin Chocolate Chip Muffins lies in their simple, wholesome lineup. Each ingredient is carefully chosen for the way it enhances the muffins’ flavor, texture, or nutritional benefits—no fillers, just pure pumpkin-spiced goodness!
- Almond Butter: Acts as the base for structure and richness, bringing moisture and a lovely, subtle nuttiness.
- Pumpkin Puree: Adds that essential pumpkin flavor, moist crumb, and a deep golden hue—canned or homemade, just pure pumpkin!
- Eggs: Four eggs help these muffins rise and set perfectly since the recipe is flourless (and there’s no gluten to bind).
- Honey: Lends gentle sweetness to balance the spice and chocolate, with a touch of natural flavor.
- Pumpkin Pie Spice: The classic blend of cinnamon, ginger, nutmeg, and cloves fills every muffin with warm, autumnal notes.
- Vanilla: Builds on the cozy flavors, giving a subtle aromatic backdrop.
- Baking Soda: Ensures a light rise so your muffins are fluffy, not dense.
- Sea Salt: Just a pinch to bring out all the other flavors.
- Chocolate Chips: For irresistible pools of melty chocolate in every single bite—Lily’s or your favorite variety!
Variations
One of the best things about this recipe is how flexible it is! Flourless Pumpkin Chocolate Chip Muffins are easy to customize for your pantry, occasion, or tastes—so make them your own with fun swaps and mix-ins.
- Change the Nut Butter: Try cashew butter for a milder taste, or sunflower seed butter if you need a nut-free muffin that’s just as moist and delicious.
- Switch up the Mix-ins: No chocolate chips? Fold in raisins, dried cranberries, or chopped pecans for a different flavor twist (or for a breakfasty vibe!).
- Mini Muffin Magic: Bake these in a mini muffin tin for bite-sized snacks—perfect for lunchboxes or party trays. Just reduce the bake time as noted below.
- Extra Spicy: Love a bold pumpkin spice flavor? Add an extra dash of cinnamon or a sprinkle of cardamom for a personalized punch.
How to Make Flourless Pumpkin Chocolate Chip Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by heating your oven to 375°F (190°C) and prepare your muffin tin with either nonstick spray, paper liners, or silicone liners—whatever you prefer. This ensures the muffins release easily and clean up is a breeze.
Step 2: Blend the Batter
Add all the ingredients except chocolate chips to your blender. Blitz on high for about one minute until you have a smooth, creamy, and totally lump-free batter—how easy is that?
Step 3: Stir in the Chocolate Chips
Pour the blended batter into a mixing bowl, then fold in the chocolate chips by hand. This keeps the chips whole and lets you decide how many make it into each muffin.
Step 4: Fill and Bake
Spoon the batter into your muffin tin—filling each well about 3/4 full for a perfect rise. Slide them into the oven and bake for 20 minutes, or until the tops look set and a toothpick comes out clean.
Step 5: Cool and Enjoy
Once baked, let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to finish cooling (they’ll firm up and become easier to handle). Now, all that’s left to do is savor your fresh, warm Flourless Pumpkin Chocolate Chip Muffins!
Pro Tips for Making Flourless Pumpkin Chocolate Chip Muffins
- Use Room Temperature Eggs: Let your eggs sit out for a bit before using. This helps them blend seamlessly and gives that velvety, bakery-style muffin texture.
- Smooth as Silk Batter: Don’t rush the blending step—give it a full minute to make sure your batter is completely creamy and free of almond butter clumps. A high-speed blender works best!
- Don’t Overbake: Start checking the muffins at 18 minutes. Because they’re flourless, overbaking can lead to dryness—pull them out as soon as the tops are set and a tester comes out mostly clean.
- Customizable Mix-ins: Don’t hesitate to get creative with your add-ins! If using fruit or nuts, toss them in a little cinnamon for extra warmth.
How to Serve Flourless Pumpkin Chocolate Chip Muffins
Garnishes
For an extra-special touch, sprinkle a few additional chocolate chips on top of each muffin right before baking—they’ll melt into shiny, tempting pools. A light dusting of cinnamon, a dab of almond butter, or even a dollop of whipped coconut cream can make each serving pop visually and flavor-wise.
Side Dishes
Pair Flourless Pumpkin Chocolate Chip Muffins with a creamy yogurt parfait or a bowl of fresh fruit for a nourishing breakfast. They’re also delicious alongside a frothy chai latte or a mug of spiced hot chocolate for a cozy afternoon pick-me-up.
Creative Ways to Present
Arrange your muffins on a rustic wooden board or a festive cake stand and drizzle with a streak of maple glaze for a party. For brunches, offer various toppings in little jars (nut butter, mini chocolate chips, toasted pumpkin seeds) and let people customize their own muffins!
Make Ahead and Storage
Storing Leftovers
After they’ve fully cooled, keep your muffins in an airtight container at room temperature. They stay soft and delicious for up to 5 days—perfect for busy mornings or impromptu snack attacks!
Freezing
Want to savor that pumpkin-chocolate goodness later? Pop completely cooled muffins into a freezer bag or container, removing as much air as possible. They’ll freeze beautifully for up to 4 months—simply defrost overnight or warm gently in the microwave for instant coziness.
Reheating
To recapture that “fresh from the oven” magic, microwave a muffin for 10–20 seconds or warm in a 300°F oven for 5 minutes. This brings back the gooey chocolate and soft, tender crumb—just like the day they were baked!
FAQs
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Can I make these Flourless Pumpkin Chocolate Chip Muffins nut-free?
Absolutely! Simply substitute the almond butter with sunflower seed butter for an equally moist texture and subtle flavor. Just keep in mind that the color may darken slightly, but the muffins will taste just as delicious.
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Why are my muffins sticking to the liners?
Flourless muffins can be a bit clingy, especially when hot. For best results, use parchment or silicone liners, and let the muffins cool for at least 10 minutes before peeling off the paper—this helps them release cleanly every time.
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Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works perfectly as long as it’s thick and not watery. If it’s a little loose, just drain off any extra moisture for the best muffin texture.
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How do I make mini Flourless Pumpkin Chocolate Chip Muffins?
Simply scoop the batter into a mini muffin tin (lined or greased), and bake for 7–8 minutes instead of 20. This recipe makes about 36 mini muffins—perfect for sharing!
Final Thoughts
I can’t recommend these Flourless Pumpkin Chocolate Chip Muffins enough—they’re quick, fuss-free, and full of joy in every bite. If you’re ready for a cozy, wholesome treat that everyone will rave about, go ahead and give this recipe a try. You deserve it!
Print
Flourless Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for the fall season. Made with almond butter, pumpkin puree, and warm spices, these muffins are gluten-free and packed with flavor.
Ingredients
For the muffins:
- 1 1/3 cups almond butter
- 2/3 cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 Tablespoons honey
- 2 Tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- pinch of sea salt
- 2/3 cup chocolate chips (Lily’s chocolate chips recommended)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line with paper or silicone liners. Set aside.
- Blend ingredients: In a blender, combine all ingredients except chocolate chips and blend on high speed until creamy, about 1 minute.
- Add chocolate chips: Stir in chocolate chips by hand.
- Fill muffin cavities: Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool for 5-10 minutes before removing from tin and cooling completely on a wire rack.
Notes
- Almond butter: You can substitute with cashew butter or sunflower seed butter.
- Eggs: Avoid replacing with an egg replacer.
- Mix-ins: Try other options like raisins, cranberries, or chopped pecans instead of chocolate chips.
- Mini muffins: For mini muffins, use a mini muffin tin and bake for 7-8 minutes. One batch makes 36 mini muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 47mg
