No ratings yet

Molten Flourless Chocolate Pumpkin Muffins

 September 29, 2019 (updated April 24, 2022)
MOLTEN FLOURLESS CHOCOLATE PUMPKIN MUFFINS - INGREDIENTS3/4 cup pumpkin purée3/4 cup almond butter2 eggs1/4 cup maple syrup1/4 cup unsweetened cocoa powder1tsp cinnamon1 tsp baking soda1tsp vanilla extract3/4 cup dairy free chocolate chips
Food styling is hard—and so is learning how to use a DLSR camera when the only photo skillz you currently have in life are Iphone photo skillz, and even those are sometimes questionable. But I think this turned out pretty good, no?!! MOLTEN FLOURLESS CHOCOLATE PUMPKIN MUFFINS are what (should be) on your agenda this weekend — when you bite into them, the chocolate chips melt right into your mouth.

MOLTEN FLOURLESS CHOCOLATE PUMPKIN MUFFINS

No ratings yet
Nicole Modic
Print It Pin It

Ingredients

  • 3/4 cup pumpkin purée
  • 3/4 cup almond butter
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 3/4 cup dairy free chocolate chips

Instructions

  • Preheat oven to 375.
  • Line a muffin tin with liners or grease well.
  • Add all ingredients except for the chocolate chips to a high-speed blender
  • Blend until smooth.
  • Pour the mixture into a medium sized bowl.
  • Fold in the chocolate chips.
  • Scoop batter into each muffin liner, about 3/4 full
  • Bake 17-18 minutes.
  • Remove from oven and let cook for a few minutes and then dive in.
  • Best served with ice cream!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *






  1. I had a kalejunkie pumpkin spice night tonight—I made these muffins, the copycat Starbucks pumpkin cream cold foam, and the pumpkin pie overnight oats. These muffins turned out amazing—they’re dense, gooey, indulgent and filling, and I know they’re made with great ingredients! I did have to sub honey for maple syrup as I ran out, but they still turned out perfectly sweetened. Next time, I’ll make sure I have maple syrup on hand. 🙂 I will try freezing them for the week as the commenter below mentioned!

    • Becca, I am so thrilled to hear that you enjoyed this recipe, and I’m so glad you found a variation that worked for you! Thank you so much for making this recipe, and for leaving such a kind review!

  2. These muffins are seriously so good. We make them all the time now. I’m not much of a baker, but these are easy and so delish. They freeze great!

Pin This Post