These flourless chocolate pumpkin muffins are gluten-free, grain-free, oil-free, dairy-free, and refined sugar-free, but so soft and chocolatey that you’d never be able to tell they’re healthy! Whipped up in the blender in under 5 minutes flat, they make a delicious fall-inspired breakfast or snack!
Apologies in advance to anyone still clinging to the fleeting days of summer.
I know fall doesn’t officially start for another 2 weeks, but with the days getting colder, the nights getting longer, and the kids back in school, it’s time to accept the inevitable — pumpkin season is upon us. Brace yourselves.
- ½ cup almond butter
- ¾ cup canned pumpkin
- 1 egg
- 6 Tbsp. honey
- ¼ cup unsweetened cocoa powder
- 2 Tbsp. ground flaxseed
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup mini chocolate chips, plus more for sprinkling