Is there anything better than chocolate pumpkin muffins that taste like moist chocolate cake?! Skip the flour, these gluten free gems are made with almond butter and canned pumpkin instead. Each muffin boasts a whopping 7g protein and no butter, oil or refined sugar. Super easy to make in 1 bowl and done in 30 minutes. Let's bake!
Chocolate muffins...made with almond butter. That don't even taste like almond butter! I mean...what is this sorcery?
I took my favorite blog recipe ever (yep!), my Healthy Pumpkin Brownies with almond butter, and put a spell on them.
Just like this recipe's sis, my best ever Healthy Pumpkin Muffins, these babies are a cinch to bake (1 bowl or nothing) and shockingly fluffy given they don't even have flour.
I'm usually all about the pumpkin spice flavors, but the use of pumpkin here functions primarily for texture. It's a truly impeccable replacement for butter or oil.
In other words, your wholesome chocolate cake BFF has arrived!
The low down on key ingredients
- Almond butter: It was clear in recipe testing that this is the key to the fudgy chocolate cake taste. It should be be nice and drippy and easily pour from the container. I tested these with peanut butter and they're delish but after much trial and error, naturally sweet almond butter was unanimously the best for amazing flavor and texture.
- Pumpkin puree: In these muffins, canned pumpkin adds moisture, body, and plenty of nutrients. Half a cup packs 120% of the daily value! I've tested this recipe with Libby's as well as the store brand from Target and Whole Foods and they all appear a bit different in the can but work just fine in this recipe.
- Cocoa powder: I found ⅓ cup to be the perfect amount to make these really chocolatey!
- Eggs: Eggs are critical here for rise here. You can swap the eggs for flax eggs to make these vegan (2 tbsp flax whisked with 6 tbsp water, set aside to gel for 5 minutes), but also increase baking powder to 1 ½ tsp. You will still use additional 2 tbsp flax listed. Bake for 5 extra minutes. They will be much more fudgy versus cakey and less tall but delish!
Let's make 'em
No mixer required! Can I get a hallelujah?
Add almond butter, pumpkin, maple syrup, eggs and vanilla to a mixing bowl.
Whisk baby whisk!
Add cocoa powder, flax, baking powder, salt, and chocolate chips.
Whisk again until smooth.
Divide batter evenly into muffin tin.
Bake, cool and devour!
Storage
You can keep muffins in an airtight container on the counter for 2 days, then transfer to the fridge.
Freeze muffins in a freezer baggie for up to 3 months. You can defrost overnight in the fridge then warm for 15 seconds in the microwave. Yay for melty chocolate chips!
Please let me know how these muffs turn out for you by leaving a star rating and/or comment! I hope you adore them as much as I do.
Print
Flourless Chocolate Pumpkin Muffins (that taste like cake!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 mufffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Fluffy Chocolate Pumpkin Muffins that taste like moist chocolate cake! Skip the flour, these gluten free muffins are made with a combo of almond butter and canned pumpkin puree. Each muffin boasts 7g protein and no butter, oil, or refined sugar. Super easy to make in one bowl and done in 30 minutes.
Ingredients
- ¾ cup almond butter*
- ⅓ cup pure maple syrup
- ½ cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350F. Place muffin liners in muffin tin and grease with cooking spray (or use a silicone muffin pan).
- Place almond butter, maple syrup, pumpkin, eggs, and vanilla in a medium mixing bowl. Whisk until smooth.
- Add cocoa powder, flax, baking powder, salt, optional pumpkin pie spice, and chocolate chips. Whisk again.
- Spoon batter evenly into liners, filling ¾ way full. You will get 10 muffins. Bake for 20 minutes, or until a knife comes out clean. Cool on a wire rack for 15 minutes. Devour!
Notes
*Use drippy almond butter (not refrigerated) that easily pours from jar (ingredients should be just almonds). I tested these with peanut butter and they are yummy but far better with almond butter!
Vegan: You can swap the eggs for flax eggs (2 tbsp ground flax whisked with 6 tbsp water, set aside to gel for 5 minutes). Increase baking powder to 1 ½ tsp. You will still use additional 2 tbsp flax listed. Bake for 5 extra minutes. They will be much more fudgy and flat versus cakey but delish!
Denise says
These were AMAZING with such a rich chocolate flavor and so easy to make!
Alexis Joseph, MS, RD says
Thrilled to hear it, thank you tons Denise!
Lydia says
I made 3X the recipe and it said 2 eggs for 1X, 2X, and 3X….they didn’t come out like a muffin at all because I probably needed 6 eggs for triple batch not 2 like the recipe said…might wanna change that.
Alexis Joseph, MS, RD says
Thx for letting me know—that is definitely a technical glitch. A 3x batch would need 3x the eggs, so 6 yes.
Michelle says
Best muffins! My 5 year old begs to make these weekly. Make them! So easy and yummy.
Alexis Joseph, MS, RD says
Love this, thank you tons Michelle!!
Aria says
These were SO good. Chocolatey, moist, delicious, and husband/toddler-approved! Will definitely make again.
Alexis Joseph, MS, RD says
Yayyyy so glad they got the fam’s sticker of approval! Thank you!
Tanya says
I’m going to make these for a treat tonight ! If dont have flax seeds , can I just omit or use chia seeds? Thanks so much! These look so good !
Alexis Joseph, MS, RD says
Hmmm I think you'll be ok to omit but I haven't tried! LMK how it goes 🙂
Lena F says
Recipe worked great for me! I recommend adding 1-2 tsp of instant coffee to kick up the chocolate flavor!
Alexis Joseph, MS, RD says
Perfect!!
Claire C says
These are INSANE. Every time I take a bite all I can do is say WOW. Thanks for sharing another healthy treat!! Love everything you create 🙂
Alexis Joseph says
Ahhhh I love this comment! Thank you so much, Claire 🙂
Andrea says
Yummy! These turned out really well, and I love that they are grain free.
I used half peanut butter and half almond butter. Delicious.
I can always count on your recipes. Thank you 🙂
Rachel says
These muffin are life and I didn’t even add chocolate chips!! Thank you for sharing such a yummy recipe! I used 1/2 cup dates blended with 1/2 cup water in place of the maple syrup and added 1/2 teaspoon extra baking powder to compensate for the extra weight.
Alexis Joseph says
Love that! Thanks so much for the feedback, Rachel!
Bridgette Mady says
LOVE these. They taste like the little brownie muffins you used to have as a kid.
LIKE NO JOKE. I was shocked.
I am so happy I made them, and will absolutely be adding them to my weekly baking rotation!
Thank you so much Alexa for creating such yummy and nourishing recipes 🙂
MacleanNash says
Ohhhhh ya, these hit the spot!
Rich, fluffy, and so tasty!
Thank you!
Alexis Joseph says
That’s the best feedback, thank you tons!!
Holly C says
These are really delicious! The texture is right on and I like that they are gluten free and sweetened with maple syrup. Will definitely be adding them to my repertoire!
Alexis Joseph says
Best news, thanks a ton Holly!
Nina says
Can't wait to make these!
Alexis Joseph says
Yay let me know how you like!
Alexis Joseph says
Amazing, I'm so glad these were a hit Michelle!