Description
These Flourless Pumpkin Spice Chocolate Chip Mini Muffins are the ultimate fall treat, blending warm pumpkin spice with rich dark chocolate chips. Made with wholesome ingredients like almond butter and pumpkin puree, these gluten-free and dairy-free mini muffins are soft, moist, and full of flavor. Easy to make and perfect for breakfast or as a snack, they’re a healthier alternative to traditional muffins. Free from flour and made with natural sweeteners like honey, these muffins are a crowd-pleaser that everyone can enjoy!
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
Instructions
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Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
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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.
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Stir in the chocolate chips until evenly distributed.
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Pour the batter into the muffin tin, filling each cup about ¾ full.
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
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Nut Butter: Swap almond butter with cashew or sunflower seed butter for a different flavor.
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Mix-ins: Dried fruit like cranberries or raisins, or chopped pecans can be added for extra texture.
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Sweetener: Honey can be replaced with maple syrup for a slightly different taste.
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Freezing: These muffins freeze well for up to 4 months. Store them in an airtight container and thaw at room temperature when ready to eat.
