Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 90 calories and 3 grams of protein in one mini muffin.
Our weekend was pretty productive. We did more unpacking and organizing — I finished putting the downstairs bathroom together (thank heavens for Target and all their cute decorating stuff) and Isaac started to get his beer room organized. Yes, we have a whole room dedicated to his beer collection. I’ll be sure to snap a picture and show you guys once it’s all set up. We also had a fun night a Hardywood with friends on Saturday and I attended a bridal shower on Sunday. <– Check out the cocktail themed cupcakes that were served at the shower. Adorable!
Oh and I also baked some muffins…
They have pumpkin in them, of course. It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it.
The exciting part about these muffins isn’t what’s in them, it’s what’s not in them! There’s no flour (not even coconut flour or almond flour), no oil or butter (besides almond butter), no dairy, and they only contain a small amount of added sugar from the honey and chocolate chips. I’ve never baked muffins without any flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Granted, I would have still eaten the balls, because those sound pretty good too. hmmm… maybe I have another recipe idea on my hands. 🙂
Another awesome feature is that the muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or mini chopper. I have to thank Averie of Averie Cooks for the blender muffin idea. She’s a genius!
These muffins have been recipe-tested then taste-tested by several of our friends and we can all agree that they’re pretty darn good. There are only two left after making a full batch on Saturday. I’ll take that as a sign that I’ll be making these again soon.
I hope you all like them as much as we do!
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Adapted from Averie Cooks Flourless Peanut Butter Chocolate Chip Muffins. I used pumpkin pie spice in this recipe, if you don’t have any or can’t find it, you can make your own with ground cinnamon, ginger, nutmeg, all-spice and cloves.
Ingredients
- 2/3 cup almond butter
- 1/3 cup canned pumpkin
- 2 eggs
- 3 Tablespoons honey
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/3 cup mini chocolate chips (I used Enjoy Life semi-sweet minis)
Instructions
- Preheat oven to 375F. Prepare mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
- In your blender or mini chopper, add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
- Stir in chocolate chips by hand.
- Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.
Nutrition
- Serving Size: 1
- Calories: 90
- Sugar: 5
- Fat: 6
- Carbohydrates: 7
- Protein: 3
Yummy! Have you tried these in a regular muffin tin size? My worry with smaller ones is that I end up eating too many of them!!! They sounds great though, will have to try them. I love the look of the “shell” on the outside, that little crisp top that you have to bite through!
Thanks for sharing
Tina
http://fuelyourfuturewithtina.blogspot.com/
I haven’t tried them in a regular muffin tin but I think they should work, you’d just need to cook them longer — maybe start checking them at 14-15 minutes. Let me know if you end up trying it.
PS – I know what you mean about eating one too many mini muffins. That’s what my weekend consisted of. 😉
I have made these twice in full-size muffin tins and they work perfectly when baked for 15 minutes. I’ve also subbed maple syrup (Canadian, eh) for honey and it tastes so good. This is an excellent recipe – thank you!
Mmmm they sound delicious!
Would you recommend using a blender rather than a food processor or would either work well for this recipe? These sound yummy! I might make them for my football party this weekend.
I used a blender, but I honestly think either would work fine. Let me know what you think if you try the recipe. 🙂
These sound so wonderful! I bet all that almond butter just tastes amazing with the pumpkin.
I’m seriously obsessed with all pumpkin baked goods at the moment, so these will definitely need to be tried out!
WOW flourless muffins!? I can’t wait to try these! They look wonderful!
This is just the recipe I’ve been trying to find! Thank you so much! I have one question, do you think they would be as good if I used peanut butter instead of almond?
You can definitely use peanut butter instead. One of my friends made the recipe using peanut butter because her kids don’t like almond butter and she and her kids liked them. 🙂
These sound amazing, and I love how simple they are. Pinned and definitely making!
These seem so simple! I can’t wait to try them, I love anything pumpkin! Thanks for sharing 🙂
Oh my gosh I have to make these!! I have some NuttZo in the fridge that would be perfect in these and anything with pumpkin is a yes for me! Great recipe!!:)
Oooh, yum! I love that these are flourless but look so fluffy, and mini-muffins are a blast to make and eat!
yummy – these sound decadently healthy. now i’m hungry for a mid-morning snack!
I am amazed that these are flourless, but I love it! They sound SO good. The chocolate/pumpkin combo is one of the best!
I haven’t made a single pumpkin recipe yet! (Clearly, I’m a bad blogger haha) but I think these look delicious! I might have to finally use the can of pumpkin I got from Relay! 🙂
These look so good!! I love a good pumpkin recipe this time of year. Thanks for sharing.
kissesandkale.blogspot.com
These look absolutely amazing! I can’t get enough pumpkin this year. I just pinned these to take to the in-laws this weekend!
Yay! Let me know how they turn out.
I just made these in a normal sized muffin tin and I have to say, they are amazing. Thanks for the recipe and the recommendation to adjust the cooking time! I doubled the recipe and it made a dozen. I can’t believe how fluffy these turned out…
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I am so excited to try these! Since going grain free, I’ve been seriously craving something sweet that won’t make me sick. I think you’ve just saved the day 😉
Do you think any of the egg replacers would work in this recipe? I’m allergic to eggs.
Hi Karly. I had a reader comment on Facebook saying that she mad the muffins using flaxseed eggs and they turned out, just needed to cook a little longer. 🙂
Do you think I could make these without the honey? I can’t have sugar so I would substitute stevia instead…I’m just worried the consistency would be off.
Hi Lauren, you could certainly try them without the honey but I’m not sure how they would turn out. Let me know if you do. 🙂
These look great…. I made cookies with a similar recipe. Can’t wait to try the muffins!
Im definitely flagging these to make, they look so good!!
A baked good I can actually eat – can’t wait to try it!! Thanks so much!!!
Wow what a mouthful! Hahaha but darn these look good! A great treat for the weekend. 🙂
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Just made these and they are so delish! Thanks so much for coming up with this wonderful recipe!
I used peanut butter instead of almond butter and they were still fantastic:)
I just linked up your recipe to my blog!
Yay! So glad that you liked this Kacey and thanks for the linking them up on your blog as well. I appreciate it. 🙂
These sound moist and yummy Brittany! I’m vegan and can adjust nearly everything but this recipe may be tricky. The only real binder is the eggs. I wonder if using ground flax and water whipped together would be enough to bind them. It’s amazing to me that even with eggs they would bake well!
Someone commented on my Facebook page saying that they made the muffins using flaxseed eggs and they turned out! Let me know if you try it too. 🙂
YIPPEE! Your recipe is in my electronic recipe box ~ I will try these and let you know, thanks so much!
these are so good! i used a regular size muffin pan since i don’t have a mini one, and they turned out great. my 12 month old LOVES them!
So glad that you and your little one like the muffins! Thanks so much for trying the recipe.
Thanks so much for sharing!
It’s great to find recipes that don’t call for sugar & flour – and still taste awesome. After making these yummy muffins, my home smells like a pumpkin pie and I’m tempted to make another round! Definitely sharing this recipe.
Cheers!!
Is one mini muffin considered one serving?
Yup!
These look so yummy and easy to make!!
My daughter just gave me this recipe along with some killer whole bean coffee for my birthday. I’ll be making these muffins tomorrow to enjoy with that coffee. Pumpkin muffins, fresh coffee, and Monday night football!!! Can hardly wait.
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This recipe was amazing. I made regular sized muffins and they only needed about three minutes more. I also made them with honey and maple syrup. Personally, I like the maple syrup better. They taste sweeter. I also switched the chocolate chips for raisins the second time and use them for a healthy breakfast. I’m so glad someone showed me to use almond butter in baking.
Thanks so much for the recipe share – it sounds lovely! Have you had any feedback about making the recipe nut free? Coconut oil is ok for me, but I think it might alter the texture too much. Peanut butter and almond butter are no goes. Thanks for your thoughts! 🙂
What about sunflower butter?
I made these with sunflower butter since we are paleo and have a tree nut allergy. This time I will be trying pumpkinseed butter.
Has anyone else had them turn black a day after baking? They were still totally yummy but discolored throughout. Hmm
Baked these today with sunflower butter (my husband is allergic to almonds) and they were yummy but turned bright GREEN (we are calling them Hulk Muffins) about 20 minutes after baking. Perhaps there is a reaction between the sunflower butter and one or more of the other ingredients?
Oh man, that’s so funny. But actually you’re right, I just found this article online that explains why the sunflower butter turns bright green. (http://www.sunbutter.com/blog/celebrating-st-patrick%E2%80%99s-day-with-green-sunbutter-cookies/) Who knew?
At least they still taste good. 🙂
Can butter be used instead of almond butter? Thanks for sharing the recipe. My husband is on low carb and I can use sugar free maple syrup to make these fairly low carb.
Hi Stacy. I don’t know how it would turn out because the almond butter acts as a flour as well as the fat.
What could I use to replace the almond butter ?? I was thinking of part Nutella and part normal butter ??
I am super excited to make these for my family
You could try using a different nut butter but I’m not sure how they’d turn out since I haven’t tested it. Let me know how they turn out if you do end up trying something other than almond butter. 🙂
Do you think I could use mashed banana in place of honey/maple syrup?
You could certainly try it! Let me know how they turn out if you do. 🙂