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Flourless Chocolate Pumpkin Muffins

  • Author: Amanda @ Running with Spoons
  • Total Time: 20 mins
  • Yield: 9 muffins 1x


  • 1/2 cup (128 g) almond butter*
  • 3/4 cup (180 g) canned pumpkin
  • 1 large egg
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 Tbsp (14 g) ground flaxseed
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 cup (45 g) mini chocolate chips, plus more for sprinkling


  1. Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor and process on high until the batter becomes smooth and creamy. Stir in the chocolate chips by hand.
  3. Pour the batter into prepared muffin pan, filling each cavity until it is about 3/4 full and sprinkle with additional chocolate chips if desired.
  4. Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.


* Feel free to sub in with another nut/seed butter. I like AB because it has a mild flavour that doesn’t overpower the other flavours in these muffins.

  • Prep Time: 5 mins
  • Cook Time: 15 mins

Keywords: chocolate, chocolate pumpkin muffins, Fall, flourless muffins, gluten-free, healthy, pumpkin, pumpkin muffins, recipe, snack