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Molten Flourless Chocolate Pumpkin Muffins
September 29, 2019 (updated April 24, 2022)
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.
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!
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WHAT DID YOU THINK?
Rate + Review
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!
Will refrigerating the dough make it fudgier or do you not recommend?