FLOURLESS PALEO PUMPKIN MUFFINS
Pumpkin is one of my favorite flavors year round but it gets special attention in the fall. I could make every pumpkin dessert imaginable and it still wouldn’t be enough – that’s how much I love pumpkin. And to make these Flourless Paleo Pumpkin muffins that much better, I added dark chocolate chips. These Gluten Free muffins are soft, fluffy, rich and decadent. They’re delicious served warm but they’re also great straight from the fridge. One bowl or blender, minimal prep time, and one delicious result, you’re going to love these muffins! They rival my love for my Paleo Pumpkin Muffins with Streusel Topping. These are easy to make and great for kids!
CREAMY ALMOND BUTTER
These Flourless Paleo Pumpkin Muffins use almond butter as opposed to flour. Flourless muffins are very moist and fudge-like. When choosing an almond butter, look for one that only contains almonds and salt. Any added oils or sugars will change the consistency of the muffins.
Use pumpkin purée, NOT pumpkin pie filling.
A common Paleo sweetener, pure maple syrup adds the perfect amount of sweetness to these Pumpkin Muffins!
DARK CHOCOLATE CHIPS
Pumpkin and chocolate are a killer combo. Always add chocolate!
Eggs, baking soda, cinnamon, pumpkin pie spice, nutmeg
HOW TO MAKE FLOURLESS PALEO PUMPKIN MUFFINS
To make these Flourless Paleo Pumpkin Muffins, first preheat oven to 375 degrees and line a muffin tray with liners.
Next, add all ingredients except chocolate chips to a blender or food processor and blend until mixed.
Fold in chocolate chips and reserve some for garnish.
Fill muffin liners almost to the top. Bake for 15 to 16 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow muffins to cool in the muffin tray for 5 minutes before carefully removing.
I love that these muffins combine two of my favorite things: pumpkin and dark chocolate. They’re great for a quick and easy breakfast, a fun little snack, or a sweet treat. I’m so happy that pumpkin purée is sold all year long. I make pumpkin baked goods throughout the year and enjoy them just the same. I love to eat a warm muffin with either almond butter or melted ghee spread on top. Try it and thank me later!
Tips and Tricks
FULLY BLEND: Blend or mix until batter is completely uniform. If almond butter is thick, there might be clumps of almond batter in the batter. Blend until fully mixed!
EXTRA CHOCOLATE CHIPS: The pumpkin and chocolate combo is truly amazing. Don’t skimp on these!
DON’T OVER BAKE: Bake until muffins are set. Over baking will lead to dry muffins.
Get the Recipe: Flourless Paleo Pumpkin Muffins
- First, preheat oven to 375 degrees Fahrenheit and line a muffin pan with liners.
- Then, add all ingredients except chocolate chips to a blender and blend until fully incorporated.
- Next, fold in chocolate chops. Reserve some chocolate chips for garnish.
- Pour batter into each muffin liner, almost to the top.
- Garnish with extra chocolate chips on top.
- Then, bake for 15 to 16 minutes or until toothpick inserted comes out clean.
- Once baked, remove from oven and cool in the pan for 5 minutes before removing to a wire rack to cool.