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A stack of three Flourless Paleo Pumpkin Muffins on white plates.

Get the Recipe: Flourless Pumpkin Muffins (Paleo)

These Flourless Pumpkin Muffins are soft, fluffy, and filled with flavor. They are made with healthy ingredients and they're great for breakfast or a snack. These Paleo muffins are made in a blender - super quick and easy!
5 from 1 vote

Ingredients

Instructions 

  • 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.

Notes

  • Use canned pumpkin purée, not pumpkin pie filling.
  • Any creamy nut butter will work.  Peanut butter is a little strong in flavor, so I recommend cashew butter or almond butter.
  • Use all natural nut butter made with only nuts and salt.
  • Store muffins in airtight container for 3 days at room temperature or 4 to 5 days in the fridge.
  • These muffins can be frozen.
Calories: 203kcal, Carbohydrates: 14g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 67mg, Potassium: 262mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2424IU, Vitamin C: 1mg, Calcium: 112mg, Iron: 1mg