Flourless Pumpkin Chocolate Chip Muffins
My most popular muffin recipe since 2014 because of the full on fluffiness! It’s fall, so that means it’s time for us to consume some pumpkin, apple and butternut squash to no avail. These muffins happen to be the most recreated recipe on the blog and for good reason. You most likely already own all […]
Ingredients
- 3/4 cup pumpkin puree
- 1 cup peanut butter ((all natural))
- 1/3 cup maple syrup ((or honey))
- 1 egg
- 1 tsp baking soda
- 1 tsp pumpkin spice ((or cinnamon))
- 1/4 tsp salt
- 1/2 cup mini chocolate chips ((+ more for tops of muffins))
Directions
- 1
Preheat your oven to 325 F. Spray your mini muffin tray with coconut oil.
- 2
In a large bowl mix all of the ingredients until just smooth. Using a cookie scoop, transfer the batter to your muffin tray, filling each slot until almost full.
- 3
Bake for 17 minutes or until toothpick comes out clean. If you're making regular sized muffins, up the bake time to 20-22 minutes.
- 4
Allow to cool and set in tray for at least 15 minutes. Carefully remove and transfer to wire rack to cool 15 minutes more.