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!
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.
This post may contain affiliate links. Please read my disclosure policy for more information.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Ingredients
These is all you need to make these delicious flourless muffins.
- 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.
Mix the wet and dry ingredients in separate bowls.
Combine the wet and dry mixtures.
Stir in the chocolate chips.
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.
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
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
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.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
