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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!
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.
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: 203 kcal , Carbohydrates: 14 g , Protein: 6 g , Fat: 15 g , Saturated Fat: 3 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 7 g , Trans Fat: 1 g , Cholesterol: 27 mg , Sodium: 67 mg , Potassium: 262 mg , Fiber: 3 g , Sugar: 8 g , Vitamin A: 2424 IU , Vitamin C: 1 mg , Calcium: 112 mg , Iron: 1 mg