Easy healthy flourless paleo vegan pumpkin chocolate muffins which are tender on the outside, moist on the inside and ready in 30 minutes! Made without eggs or dairy, these naturally sweetened muffins are keto-friendly and low carb! Keto, Sugar Free, Gluten Free, Grain Free.
Healthy Pumpkin Chocolate Muffins
You guys thought I was kidding when I said that the pumpkin recipes were coming out in full force. Well, here is your proof. We’ve had no bake pumpkin recipes- Pumpkin spice latte energy balls, flourless pumpkin brownies, and pumpkin edible eggless cookie dough.
We are now whipping out the oven in full force.
I’ll be easing you guys into it, though- No full-fledged pure pumpkin recipe, but one which incorporates my favorite ingredient- chocolate.
Actually, these Healthy Flourless Paleo Vegan Pumpkin Chocolate Muffins (Keto, Sugar Free) are the best way to kick-start your pumpkin recipe repertoire!
Unlike many pumpkin recipes, these pumpkin chocolate muffins are more on the chocolate flavor than the pumpkin flavor. In fact, you won’t even be able to tell that pumpkin is in it!
Flourless Pumpkin Chocolate Muffins- The ultimate healthy recipe!
Snack, breakfast or a healthy baked good- These flourless pumpkin chocolate muffins fit the bill. Not only are these moist and tender muffins made without any flour, they also contain no eggs, no sugar, and no oil. These flourless muffins are naturally paleo and vegan, but also are suitable for a keto and sugar free diet!
I’ll let you in on a secret- These flourless chocolate pumpkin muffins aren’t seasonal. I make them year-round because they satisfy my chocolate AND muffin cravings. Using pumpkin helps keep baked goods moist and tender, without needing any oil or butter.
These flourless muffins contain no sugar, but instead, uses both monk fruit maple syrup and a granulated sweetener of choice to add some sweetness. For those who don’t follow a ketogenic or low carb diet, you can use pure maple syrup or agave nectar.
In terms of texture, these muffins are tender on the outside and moist and gooey on the inside. Because they contain no eggs, you can slightly undercook them and really enjoy an even more gooey center.
These chocolate pumpkin muffins don’t contain any flour, so they aren’t super sturdy. However, you can achieve the dome shape if you follow a cheeky oven trick. Bake the muffins on fan-forced power (200C/400F) for the first 5 minutes to rise and then reduce to its proper temperature (180C/250F).
While they keep at room temperature (for up to 3 days), its best to keep them refrigerated, as they will last longer and the flavor doesn’t change. Bonus? These freeze beautifully, and are perfect for quick grab-and-go snacks!
Tip- To freeze easily, wrap each muffin individually in grease-proof paper. When ready to eat, either thaw overnight or microwave in 20-second bursts, on half-heat, to ensure the center is thawed completely.
Flourless muffins made 100% Nut-Free
Many readers have asked if my recipes can be adapted to be nut-free, and this one certainly can! Instead of using almond butter, swap it out for sunflower seed butter or smooth tahini!
Do not omit the nut or seed butter- It really gives these flourless muffins a delicious flavor. Also, ensure the nut/seed butter is SMOOTH and drippy. If it is too firm or thick, you’ll find it difficult to mix the batter.
Recommended ingredients to make these healthy flourless pumpkin chocolate muffins-
- Unsweetened pumpkin puree
- Unsweetened cocoa powder
- Almond Butter (sunflower seed butter works great)
- Monk Fruit Sweetened Maple Syrup
- Monk Fruit granulated sweetener
Healthy Flourless Paleo Vegan Pumpkin Chocolate Muffins (Keto, Sugar Free)PIN THIS RECIPE
- Preheat the oven to 180C3/350F. Line a 12-count muffin tin with liners and set aside.
- In a large mixing bowl (or high-speed blender), combine all your ingredients and mix very well, ensuring everything is fully incorporated.
- Divide the batter evenly amongst the 12 muffin cups. Bake for 20-30 minutes, or until a skewer comes out clean from the center.
- Allow cooling in muffin tray for 10 minutes, before transferring to a wire rack to cool completely.