Flourless Pumpkin Chocolate Muffins

These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert! These flourless pumpkin chocolate muffins are the perfect blend of fall flavors and cozy chocolatey goodness. Enjoy them fresh out of the oven, or save a batch for weekday breakfasts or snack-time treats. Whether you’re gluten-free, dairy-free, or just a pumpkin lover, you’ll love having these on repeat this season!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 240 kcal per serving

Ingredients

1 cup - pumpkin puree
½ cup - pure maple syrup, honey
2 - eggs
1 tsp - vanilla extract
¼ cup - cashew or almond butter
¼ cup - unsweetened plant based milk
2 ¼ cups - rolled oats
1 tsp - baking powder
½ tsp - baking soda
½ tsp - salt
1 tsp - ground cinnamon
1 ¼ cups - chocolate chips or chunks

Instructions

Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing).
Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
Blend for 10 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). Add 1 cup chocolate chips then blend for another 10 seconds.
Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
Divide the remaining 1/4 cup chocolate chips on top of the muffins.
Bake for 20 minutes or until a toothpick comes out clean.

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