Flourless Pumpkin Muffins with Chocolate Chunks (Gluten Free, Dairy Free)
Prep time
Cook time
Total time
A moist and delicious flourless pumpkin muffin that is delicately sweetened and enlivened with warm autumn spices
Author: Kelly
Serves: Makes 12-14 Muffins
Ingredients
- 1 cup pumpkin purée (not sweetened/spiced pumpkin pie filling)
- 1 ripe banana, mashed (the riper the better, I used thawed from frozen)
- 1 cup unsweetened creamy almond butter (be sure to mix your almond better well before measuring - see Notes)
- ¼ cup maple syrup
- 2 eggs, lightly beaten
- 1 Tbsp ginger root, grated (or 1 tsp ground ginger - see Notes)
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ½ - ¾ cup (about 3.5 oz/100 g) chopped chocolate chunks/chips or dried fruit (see Notes)
Instructions
- Preheat oven to 350F
- In a small bowl, whisk together: baking soda, baking powder, ground ginger (if using), cinnamon, nutmeg and clove, making sure all is well broken down, and set aside.
- In a large bowl or blender, beat/pulse together: pumpkin purée, mashed banana, almond butter, fresh grated ginger (if using) and maple syrup, until well combined (small banana bumps are all good).
- Add ground spices/powders to the bowl and whisk to combine. Add lightly beaten eggs and pulse or beat just until combined about 5 seconds. Fold in most of chocolate or dried fruit (or a combination of both) with a wooden spoon or spatula, without over-mixing.
- Divide batter among 12 (or more) well greased muffin tin cups (no liners necessary), filling each about ¾ full - (I find using an ice cream scoop with release works well), you can top muffins with remaining fruit/choco chunk/chip, as desired.
- Bake for 18-20 minutes or until muffins have a nice rise and color and are just firm to the touch (not too jiggly).
- Allow muffins to cool for at least 12 minutes before unmolding and enjoying!
Notes
Ginger/Spices: this is a lightly sweetened muffin so the spices really count towards flavor. I recommend using fresh ginger (simply peel the exterior skin and then grate the inner fleshy part with a small grater - a cheese grater will work fine too) but if you prefer a more subtle ginger flavor, just sub ground ginger according to recipe instructions; you can also play around with the other spices, subbing allspice or cardamom as preferred. Pumpkin pie spice can also be used (which is a mixture of these spices).
Sub for Chocolate: if chocolate is not your thing, consider adding dried cherries, cranberries, raisins or apricots or a combination of chocolate and dried fruit. This is especially nice if you like to enjoy your muffins in the morning for breakfast.
Type of Chocolate: you can use any type (or combination) of chocolate chip or chopped chocolate according to preference. The darker the chocolate, the less sugar. I used a combination of Lindt 85% cocoa dark chocolate and Lindt dark with a touch of sea salt (about 50% cocoa) - chopped from the bars.
Natural Nut Butters: the fat and protein separate in natural nut butters - sometimes it's tough to mix them when compacted. My solution is to invert the entire contents into a large bowl and use my hand mixer to blend it back into creamy deliciousness - works like a charm! A well mixed nut butter will add to the levity of the muffins (a better rise) and also help avoid oily runoff when baking.
Sub for Chocolate: if chocolate is not your thing, consider adding dried cherries, cranberries, raisins or apricots or a combination of chocolate and dried fruit. This is especially nice if you like to enjoy your muffins in the morning for breakfast.
Type of Chocolate: you can use any type (or combination) of chocolate chip or chopped chocolate according to preference. The darker the chocolate, the less sugar. I used a combination of Lindt 85% cocoa dark chocolate and Lindt dark with a touch of sea salt (about 50% cocoa) - chopped from the bars.
Natural Nut Butters: the fat and protein separate in natural nut butters - sometimes it's tough to mix them when compacted. My solution is to invert the entire contents into a large bowl and use my hand mixer to blend it back into creamy deliciousness - works like a charm! A well mixed nut butter will add to the levity of the muffins (a better rise) and also help avoid oily runoff when baking.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/10/flourless-pumpkin-muffins-with-chocolate-chunks.html