These flourless pumpkin chocolate chip muffins have a rich fudge like texture with warm pumpkin spices. They are a delicious low carb and gluten-free treat for Fall. The chocolate chips are optional but recommended!
![Eight chocolate chip muffins in parchment paper liners are cooling on a wire rack. A small decorative orange pumpkin is placed on the gray countertop beside the rack.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/pumpkin-flourless-muffins.jpg)
I made a couple of batches with peanut butter and almond butter but preferred the almond butter as the peanut butter flavor was strong against the pumpkin spice. Ground flaxseed was also added to the second batch for extra fiber and structure.
They received the Chief Taster approval who went in for a second muffin immediately after devouring the first. He agreed that the almond butter version was better than the peanut butter but in all fairness I only added the ground flaxseed in the second batch.
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Ingredients
These is all you need to make these delicious flourless muffins.
![A marble countertop with measured ingredients in bowls: pumpkin puree, almond butter, sweetener, ground flaxseed, sugar-free chocolate chips, pumpkin spice, eggs, baking powder, salt, and vanilla extract.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/muffin-ingredients.jpg)
- Pumpkin puree - if you used canned pumpkin pie filling, check the label for hidden sugars.
- Almond butter - Use smooth, creamy almond butter to ensure a consistent texture throughout the batter. Stir well if the oil has separated. Any other nut or seed butters can be used such as peanut butter, sunflower seed butter or macadamia nut butter.
- Ground flaxseed - adds fiber but could be omitted if you are not a fan.
- Sweetener - we used allulose but any low carb sweetener such as monk fruit sweetener can be use.
- Eggs - room temperature eggs are best for muffins. If you want an egg free muffin use a flax egg or chia seed egg.
- Pumpkin spice - use your own or store bought.
- Vanilla - adds a touch of sweetness.
- Chocolate chips - we use sugar free chocolate chips. You can omit these if you wish.
How to Make Flourless Pumpkin Muffins
This is a quick and easy muffin recipe to make that you could tweak to your own flavors too.
![A mixing bowl with eggs, peanut butter, and sugar, alongside bowls of flour mixture and chocolate chips on a dark countertop, ready to create flourless pumpkin chocolate chip muffins.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/dry-wet-ingredients.jpg)
Mix the wet and dry ingredients in separate bowls.
![A clear mixing bowl contains a partially mixed mixture of orange batter and a pile of dry ingredients, likely for flourless pumpkin chocolate chip muffins. A white bowl with a spoon rests in the background on a black countertop.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/dry-to-wet-ingredients.jpg)
Combine the wet and dry mixtures.
![A glass bowl containing cookie batter with chocolate chips on top sits on a dark countertop, resembling the beginnings of flourless pumpkin chocolate chip muffins ready to be mixed in.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/add-chocolate-chips.jpg)
Stir in the chocolate chips.
![A muffin tin filled with six partially baked flourless pumpkin chocolate chip muffins in parchment paper cups, with two empty muffin slots.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/batter-in-tin.jpg)
Spoon into muffin cases and bake.
Storage
These muffins are best served fresh, once the have cooled down (although I can attest to them being still warm from the muffin wrapper). Any leftovers are best stored in an air tight container in the fridge. They will take on a fudgy cake like texture and should last up to 4 days.
Freezing
Wrap each muffin tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped muffins in an airtight freezer-safe bag or container to protect them from absorbing any odors. Pumpkin muffins can be frozen up to 3 months.
When you're ready to enjoy them, thaw at room temperature for about an hour, or warm them in the microwave for 20–30 seconds for a quick treat.
![Several flourless pumpkin chocolate chip muffins are displayed on a parchment paper and countertop, with small decorative pumpkins placed around them. Some muffins are wrapped in parchment paper.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/keto-pumpkin-muffins.jpg)
Recipe Tips
Overmixing can cause dense muffins. Mix until just combined to keep them light and moist.
Chocolate chips, nuts, or dried fruits can be great additions for more texture and flavor.
Flourless muffins bake faster. Keep an eye on them and start checking around 15 minutes to avoid overbaking. A toothpick should come out clean when they’re done.
More Flourless Keto Desserts
You don't need flour to enjoy a low carb dessert! Try these other easy recipes:
![Flourless pumpkin chocolate chip muffins in parchment paper on a textured surface with a small orange pumpkin on the side. One muffin is placed outside its wrapper.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/gluten-free-pumpkin-flourless-muffins.jpg)
![Pumpkin chocolate chip muffins on parchment paper, surrounded by small decorative pumpkins and additional muffins in the background.](https://divaliciousrecipes.com/wp-content/uploads/2024/09/pumpkin-chocolate-chip-recipe-360x360.jpg)
Flourless Pumpkin Chocolate Chip Muffins
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Ingredients
Wet Ingredients
- ¾ cup pumpkin puree
- ½ cup almond butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup allulose or other sweetener
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
Chocolate Chips
- ¼ cup sugar free chocolate chips
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin tin with 7 muffin liners
- In a large bowl mix the dry ingredients together. In another mixing bowl, mix the wet ingredients together.
- Add the dry ingredients to the wet and stir well.
- Stir in the chocolate chips and spoon into the muffin cases.
- Bake for 20 minutes until firm. A toothpick should come out clean when they’re done. Ovens can vary so keep an eye on the muffins.
- Allow too cool on a wire rack and enjoy.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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