Flourless Pumpkin Spice Chocolate Chip Mini Muffins

Why You’ll Love This Recipe

These muffins are a crowd-pleaser, offering a delicious mix of flavors with the comforting spices of pumpkin and the richness of dark chocolate. They’re naturally gluten-free and dairy-free, making them a great option for those with dietary restrictions. Plus, they’re made with almond butter, providing a boost of healthy fats and protein in every bite. Not only are they perfect for fall, but they are also super easy to make, especially when using a blender to combine all the ingredients.

this Recipe

Ingredients

• 1 cup almond butter

• 1 cup pumpkin puree

• 3 large eggs

• ¼ cup honey (or maple syrup)

• 1 tablespoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• ¼ teaspoon sea salt

• ½ cup dark chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.

2. In a blender or food processor, combine almond butter, pumpkin puree, eggs, honey, pumpkin pie spice, vanilla extract, baking soda, and sea salt. Blend until smooth.

3. Stir in the chocolate chips until evenly distributed.

4. Pour the batter into the muffin tin, filling each cup about ¾ of the way full.

5. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 mini muffins

• Preparation time: 10 minutes

• Cooking time: 12-15 minutes

Variations

• Nut butter: Feel free to swap almond butter for other nut or seed butters like cashew or sunflower seed butter.

• Mix-ins: Instead of chocolate chips, try adding dried fruit like cranberries or raisins, or even chopped pecans for added crunch.

• Sweetener: If you prefer, you can substitute honey with maple syrup for a slightly different flavor.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the muffins for up to 4 months.

• Reheating: To reheat, simply warm them in the microwave for a few seconds or pop them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Are these muffins healthy?

Yes, these muffins are much healthier than traditional pumpkin muffins. They’re made with almond butter and pumpkin, and are sweetened with honey, providing healthy fats, protein, and fiber.

2. Can I make these muffins without eggs?

These muffins rely on eggs for structure, so we don’t recommend using an egg replacer. If you’re looking for an egg-free version, try a different recipe, such as a vegan pumpkin muffin.

3. Can I freeze these muffins?

Yes, these muffins freeze well. Store them in an airtight container or freezer bag for up to 4 months. Thaw them at room temperature when ready to eat.

4. Can I use a different nut or seed butter?

Yes, almond butter can be replaced with other nut or seed butters like cashew butter or sunflower seed butter for a slightly different flavor.

5. What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. Adjust the measurements to your taste preferences.

6. How can I make these muffins sweeter?

If you prefer sweeter muffins, you can add a bit more honey or maple syrup to taste. You could also use sweeter chocolate chips or add a little extra sweetener.

7. Can I use coconut flour instead of almond butter?

Coconut flour isn’t a good substitute for almond butter in this recipe, as almond butter gives the muffins their moisture and structure. Stick with almond butter for the best results.

8. Can I make these muffins larger?

If you prefer larger muffins, you can use a regular-sized muffin tin. Just be sure to adjust the baking time, as they may need 18-20 minutes to cook through.

9. Are these muffins gluten-free?

Yes, these muffins are gluten-free because they are made without flour. They rely on almond butter and eggs for structure.

10. Can I add other spices to these muffins?

Absolutely! Feel free to experiment by adding extra spices like cinnamon or cloves to enhance the flavor of the muffins.

Conclusion

These Flourless Pumpkin Spice Chocolate Chip Mini Muffins are an easy, healthy treat that’s perfect for fall. Whether you’re enjoying them as a breakfast snack or a midday pick-me-up, they offer a comforting blend of flavors and nutritious ingredients. They’re simple to make, customizable, and freezer-friendly—what’s not to love?

Flourless Pumpkin Spice Chocolate Chip Mini Muffins

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15-17 minutes
• Total Time: 30-32 minutes
• Yield: 24 mini muffins
• Category: Baking, Breakfast, Snacks
• Method: Blended
• Cuisine: American
• Diet: Gluten Free

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Description

These Pumpkin-Oat Mini Muffins are a delightful gluten-free treat that combines the earthy flavor of pumpkin with warm spices and hearty oats. Perfect for a snack or breakfast, these muffins are not only easy to make but also packed with healthy ingredients. Customize them with your favorite add-ins like mini chocolate chips or dried cranberries to make them even more irresistible!

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Ingredients

1 ½ cups rolled oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup unseasoned pumpkin puree

¾ cup packed dark brown sugar

3 tablespoons grapeseed or neutral oil (canola or avocado oil)

1 teaspoon vanilla extract

⅓ cup mini chocolate chips or chopped dried cranberries (optional)

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Instructions

• Preheat your oven to 350°F (175°C) and lightly coat a 24-cup mini muffin tin with cooking spray.

• In a blender, pulse the rolled oats until finely ground.

• Add baking powder, pumpkin pie spice, baking soda, and salt to the ground oats, pulsing to combine.

• Add eggs, pumpkin puree, brown sugar, oil, and vanilla extract to the blender. Puree until smooth.

• Stir in mini chocolate chips or dried cranberries by hand.

• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

• Bake for 15-17 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

• Let the muffins cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.

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Notes

• For variations, you can add raisins, nuts like walnuts or pecans, or even dried cranberries for extra flavor.

• If making regular-sized muffins, use a 12-cup muffin tin and bake for 18-20 minutes.

• Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

• These muffins freeze well for up to 3 months.