Flourless Pumpkin Muffins

Flourless Pumpkin Muffins

Prep Time: 10 min.  Cook Time: 20 min
This recipe makes 12 servings.
Calories per serving 265 kcal.  Protein 9 g, Fat 20 g, Carbs 21 g, Fiber 6 g, Sugar 11 g


  • 1 ⅓ cups Almond butter
  • ⅔ cup Pumpkin, canned
  • 4 Eggs
  • 6 tbsp Honey
  • 2 tbsp Pumpkin pie spice
  • 2 tsp Vanilla
  • 1 tsp Baking soda
  • pinch of Sea salt
  • ⅔ cup Dark chocolate chips


  1. Preparation:
    • Preheat your oven to 375°F (190°C).
    • Ready the muffin tin by generously applying cooking spray, or use paper or silicone liners. Keep it aside for later use.
  2. Blending:
    • Place all the ingredients, excluding the chocolate chips, into a blender.
    • Blend on high speed until the mixture turns creamy, which should take around 1 minute.
  3. Adding Chocolate Chips:
    • Manually mix in the chocolate chips into the blended mixture.
  4. Filling the Muffin Tin:
    • Distribute the muffin mixture into the muffin tin, filling each cavity to about 3/4 full.
  5. Baking:
    • Bake the mixture in the preheated oven for 20 minutes.
    • Ensure the muffins are done by checking if the tops are set, and a toothpick inserted in the center comes out clean. (Refer below for mini muffins’ cook time.)
  6. Cooling:
    • Let the muffins cool in the tin for 5-10 minutes or until they attain a firm and cool texture to handle.
    • Take the muffins out from the tin and allow them to cool entirely on a wire rack.
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