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Flourless Pumpkin Chocolate Chip Muffins

Filed Under: 50-100, Breakfast, Cakes and Cupcakes, Chocolate, Chocolate, Desserts, Eggs/Egg Whites/Egg Replacer, Erythritol, Gluten Free, Grain Free, Low Carb, Peanut Butter, Powdered Peanut Butter, Pumpkin, Recipes, Snacks, Sponsored Posts, Sugar Free, Vegan

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Behold the newest addition to the list of greatest hits.

This recipe is without a doubt one of the best to ever grace my kitchen. Perhaps any kitchen. I’m just very pleased with how delicious and healthy these are and I ate like three straight out of the oven and I’m really into superlatives right now.

The beauty of these muffins is that they’re completely flourless and the batter is made right in your blender! This means no work on your part and a super easy clean up. But do be careful around that batter though. It’s insanely delicious. I’m seriously considering creating another recipe just based on the batter. Okay I am definitely doing that.

My favorite kind of food is the type where I eat so much of it because it’s so darn good, but having it be fine because it’s so darn healthy. With these muffins, I devoured the entire batch in a day with zero skinny jean impact because they’re only 56 calories each. We have a winner.

While we’re adding things to lists, let’s talk about the one Santa has for you. (Yes. Thanksgiving is now over, therefore it’s Christmas.) The fabulous folks over at Blendtec sent me one of their Designer 725 models and I want to marry it. It’s not only the best blender I’ve had the pleasure of using by far, but it’s probably the best gadget in my kitchen period. And I play with kitchen gadgets for a living folks.

The blades in our trusty Blendtec are 10 times stronger and 80% thicker than those in regular blenders. Also, it is brilliantly designed. The blades are shaped and placed in the jar so perfectly that the food doesn’t get stuck.

No more stopping and stirring! No more tampers! Blending freedom as last!

And don’t even get me started on the touch screen. That’s right. It’s a blender. With a touch screen. It’s great for practical reasons in that there are no buttons to clean, but it’s also just pretty darn cool.

There are all these settings laid out intuitively for your various blending needs and it’s basically a dream come true. And to close the deal, IT’S DISHWASHER SAFE.

You should buy one now because, honey, you’ve earned it.

Even my cat agrees. She came over especially just to pose in hopes of convincing you.

Blend the filling in your Blendtec. I’ve named mine Raphael because he’s a member of the family now.

Chop up half an ounce of good dark chocolate. That’s really all you need! Chopping up chocolate makes it go so much farther. We’re talking bang for your caloric buck here.

Eat an insane amount of batter.

Devour batch.


4.9 from 8 reviews
Flourless Pumpkin Muffins
 
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Prep time
Cook time
Total time
 
Author:
Yield: 6 muffins (or 18 mini)
Ingredients
  • 1 cup pumpkin puree
  • 2 eggs or egg replacer
  • ½ cup PB2 (powder) or peanut butter
  • ⅓ cup sugar or erythritol
  • ½ teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ ounce dark chocolate, chopped
Instructions
  1. Preheat oven to 350ºF. Grease a muffin tin, standard sized or mini, and set aside.
  2. Combine all the ingredients except the dark chocolate in your Blendtec blender and blend on high until smooth and completely combined. Stir in the chopped chocolate by hand (it would be pulverized by the blender otherwise).
  3. Evenly distribute the batter amongst the prepared muffin cups (6 standard sized or 18 mini). Bake in the oven at 350ºF for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 10 minutes until firm. The remove from the tin and let cool completely on wire racks. These gems are best served fresh and warm, but they should keep in the fridge for about 5 days. Devour.
Nutrition Information
Serving size: 1 muffin Calories: 56 Fat: 2 grams Net Carbs: 4.5 grams Protein: 4 grams

 

How would you use a Blendtec?

I seriously recommend checking out their website and seeing all the incredible things this machine can do. At the very least, it’s something cool to drool over.a

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P.S. Happy Thanksgiving to my American readers! I love you all dearly and grateful from the bottom of my heart for each and every one of you. Thank you for taking the time out of your day to read Foodie Fiasco. We couldn’t do it without you. Thank you for making a little girl’s dream come true.

This post is sponsored by FitFluential LLC on behalf of Blendtec. Thank you for helping us keep the lights on around here!

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Comments

  1. Hi! Looks like we're both in a muffin spree! Last week I was experimenting with different kinds of muffins, (Apple, banana, cinnamon) and trying to make them low calorie. I made a batch that was only like 30 calories a muffin, but when I took them out of the oven they collapsed into sad, but still delicious baked blobs. I want to try this recipe since it is still practically Thanksgiving and I very much enjoy pumpkin foods. But I didn't have pumpkin pie because my aunt made a squash dish (AMAZING) that was like a sweet desert, and I didn't want to overdo it with sugar even if it is a holiday. I hope you had a joyful Thanksgiving!
    Reply

    • Here's a pumpkin pie recipe that's crustless and has no flour in the filling either and is also sugar-free: 1 15-oz. can of pumpkin puree (NOT the pie filling) 1 12-oz. can fat-free evaporated milk 3/4 cup egg substitute (or 3 large eggs or Ener-G equivalent for 3 eggs) 1/2 tsp. salt 1 tbsp. pumpkin pie spice 1 tsp. vanilla 3/4 cup Splenda (or 18 packets of Truvia or equivalent amount of erythritol) Preheat oven to 400F. Combine all ingredients in blender. Pour into a pie pan greased with cooking spray (I use canola oil spray but Trader Joe's also has coconut oil cooking spray). Bake at 400F for 15 minutes then reduce oven to 350F and bake for 45 minutes.

      Reply

        • I did and I hope you did too! We got a jumpstart on food prep by baking the pies (both the crustless pumpkin and the Dutch-style apple pie with a single crust and streusel topping) and the harvest bread on Wednesday. The next day the only thing the oven was needed for was for baking the extra stuffing in a loaf pan and 1 yam (for my mom). The turkey and as much stuffing as would fit inside of it went inside our electric roaster oven and the mashed cauliflower I made was cooked in one crockpot and the cranberry sauce in another. And my mom cooks the chopped celery and onion for the stuffing in another small crockpot with the 1 cup of chicken broth that the stuffing recipe calls for. But if I ever do Thanksgiving dinner for any family I start....EVERYTHING is going in the crockpot except the pies and bread. I'll do the crustless pumpkin pie and a Franch-style apple pie bisquick-style where I toss the cut up apples with the apple pie spices and put them in a greased pie pan...then mix together some bisquick, egg substitute, sugar, Greek yogurt, and skim milk and pour over the apples then sprinkle with streusel topping. And instead of a complicated yeast bread like harvest bread I would make a loaf of Bisquick beer bread which only takes 4 ingredients: bisquick, a 12-oz. can or bottle of light beer, butter, and sugar. Then on Thanksgiving day I'd use a crockpot turkey and stuffing recipe. I'd put the stuffing in the crockpot first then put one of those thawed boneless turkey roasts (which unlike the boneless turkey breasts contain the dark meat as well) on top and cook that in one crockpot (likely an oblong one good for roasting boneless turkeys). then in another I'd do mashed cauliflower and in another I'd do cranberry sauce. My sister also makes a cranberry orange gelatin which she and I eat as we don't much care for regular cranberry sauce.

          Reply

          • Holy cow, Joseph, I wish I was at your house for Thanksgiving! Your wonderful passion for cooking is very evident here, and your scrumptious-sounding meal seems like it was prepared with loads of TLC. What's your favorite aspect of Thanksgiving food? Personally, I'm a supporter of stuffing! If you have any leftovers of you and your mom's stuffing feel free to send 'em my way;-)

          • Well as long as you wouldn't mind a friendly 5-year-old pit bull mix puppy (she's probably gonna be a puppy till she's too old to move around much LOL) then you could probably come on over :-P But yes I love to cook, especially in the crockpot. I have a whole hard drive full of crockpot recipes. I love being able to jsut dump a bunch of stuff int he crockpot, turn it on, then let it cook all day. A nice and low-stress way of cooking :D

          • Aww your dog sounds like a sweetheart; I'd love to meet the little lady! They say that "Forever Young" dogs do tend to live the longest, so we could have a lengthy friendship;-) Crock-pots are a miracle; every time I throw a couple ingredients in one and then somehow end up with a masterpiece hours later it feels like magic! Plus, it's nice to be able to prepare dishes for guests, family, and whatnot ahead of time on a busy day. Have you seen any commercials for the Crock Pot attaching sets? I normally would brush it off as a foofoo side effect of consumer culture, but the food lover in me can't help but view it as an intriguing idea!

          • I think I've seen those but my local wholesaler sells a 6.5 quart crockpot that has that iStir automatic stirring system which I think would be kinda cool LOL

          • Wow, now that's something else! A self-stirring mechanism would really make the crock pot process as hands-free as possible; it sounds great!

    • Hi Sydney! There's nothing wrong with a little muffin lovin':-) Sorry about the disfigurement of your latest batch-I'm glad they still tasted yummy! I wish that I had your steadfast dedication to a low-sugar lifestyle despite holidays; Thanksgiving (which I hope was fantastic for you as well) transfigured me into a sweetener savage! Luckily, these muffins will satisfy your sweet tooth while also keeping your sugar levels in check:-) Enjoy!
      Reply

  2. I'm baking these right now and the batter is DELICIOUS. However, in finding that they're taking way longer than ten minutes using the toothpick test.
    Reply

    • Thank you for making these muffins, April! I'm glad that the batter is satisfying, and am sorry that these babies took so long to solidify! How long did you end up leaving the batch in for?
      Reply

  3. This looks & sounds amazing! I can't wait to try the recipe. Is the nutritional information based on regular size or mini muffins? Thanks!
    Reply

    • Thank you for your kind words, Mary Jo! The nutritional information is based on the size of the regular muffins:-) Enjoy!
      Reply

  4. Those look great ! but...... how about a no sugar grain, free single serve pumpkin muffin made in the microwave... for one ? anyone have any suggestions on how ? i dont have access to a regular oven. thanks
    Reply

    • Thank you for commenting, Ann! That sounds like an excellent dish for Foodie Fiasco to attempt to make! If you're feeling adventurous, you can experiment subbing/adding pumpkin to previous single serving recipes like this banana bread: https://www.foodiefiasco.com/all-for-one-single-serving-banana-bread/! Or, if you don't feel like generating recipes but still want a nice pumpkin flavor, one reader suggests subbing pumpkin for the banana and adding cinnamon to this single serving cookie dough: https://www.foodiefiasco.com/single-serving-cookie-dough/! Good luck on your oven-free baking endeavors! I hope that this helped:-)
      Reply

      • Hi thanks for the suggestions.... i'll try them i bet it would work fine. i'll let you know. i am glad that she has hired you to answer her blog because it seems that shes been way too busy to answer for a long time.
        Reply

        • Good luck with the adjustments, Ann! I'm happy to help:-) If you ever need anything, or just want to talk, feel free to comment! Yes, Kelly is insanely busy! I don't know how she does it; she's a superwoman for sure!
          Reply

  5. Hi, these muffins look amazing! (I love chocolate). As you mentioned in this post, Christmas is coming up and I'm not sure about America, but in Australia Christmas isn't a very healthy day. Could you make a Christmas themed recipe for families wanting to still enjoy the spirit of Christmas, but not eat too much unhealthy food while doing it? Thank you!
    Reply

    • Hi, Alfie, thank you for your considerate comment! Your request for healthy Christmas recipes is a fantastic one! It's a shame when it seems as if there's no wholesome options available during the holiday season. While you wait for new recipes to appear under Foodie Fiasco's magical Christmas tree, here's a list of 45 recipes to get you in the Christmas spirit: https://www.foodiefiasco.com/45-holiday-recipes/! Happy holidays:-)
      Reply

  6. Question regarding the nutritional information. Is the serving size of 1 muffin for 1 regular sized muffin or the mini muffins?
    Reply

    • Great question, Alyshia! Feel free to have a dance party while you make these muffins because the serving size is 1 regular-sized muffin! Enjoy:-)
      Reply

    • Thank you for your sweet comment, Thea! It's true, ever since Pumpkin Spice Lattes gained popularity people have had pumpkin on the brain;-)
      Reply

  8. OMG! If you cat loves the blender, then I'm completely sold! Cats know everything after all! I can't believe that these muffins are flourless and filled with pumpkin and chocolate!! And only 56 calories?! Not that that would have stopped me from eating all of them! I also love that the batter was made in the blender! That sounds so much easier than getting the old mixer out and mixing them myself! Why not let the blender do all the work?! I think I could eat the whole batch of these!
    Reply

    • It's true; cats are arguably the wisest out of all creatures! If they can predict natural disasters; they can surely spot a good blender when they see one;-) These flourless muffins would love to be made & eaten by you, Izzy!! The whole batch would only be 336 calories-a healthy breakfast indeed!
      Reply

  9. I made 6 muffins and they came out huge!!! I used 1/2 xylitol and 1/2 stevia so I added about 120 calories. But again... massive for about 90 cals when I counted the chocolate I used as well.
    Reply

  10. Okay, I just made these muffins! You are right, I could have eaten the batter all by itself, it was so delicious! I used almond butter instead of peanut butter, and xilytol instead of erythirol (spelling?) and they took WAY longer to bake than 8-10 minutes! I think I finally pulled them out after about 18 minutes, but they were still runny in the center. They firmed up after cooling a bit and were fabulous! I would make them again in a heartbeat! Question: was it the switching out of the sweetener that caused them to take so long to bake? Or just some quirky thing?
    Reply

    • Thanks for making these muffins, Margaret!! I'm glad that they tickled your tastebuds:-) These flourless goodies, according to readers' past comments, tend to only fully solidify once taken out of the oven, so your results likely haven't been hindered by the sweetener switch!
      Reply

  11. Okay, another question about these awesome muffins, now that I have the right sweetener. 1 cup of pumpkin is about 1/2 a can of pumpkin, so why not use the whole can and double the batch and make 12 muffins? Is there some reason we're not doing this already? More of these muffins is a good thing!
    Reply

  12. I cannot get fresh or tinned pumpkin here! Yes, I do live in the back of beyond, but in the autumn there are butternut squashes to be had. I get about a dozen when they are a good orice. I do cacao powder and it us easier to deal with than chocolate, I love it too. Now, what do you think? At present, I do have someone that cuts things up,for me (arthritis) but I have now discovered that if I can do a slit in a whole one I can roast it in foil. I can scoop out soft flesh. I do this with everything now. If I had a blend thec in Ireland well, it would do a lot of work,for me as I love to cook the old fashioned ways. I would like some recipes with cashew nuts, I heard I could get some cheese. I do love that nutritional yeast though. It does add so much flavour.
    Reply

  15. Loved this recipe so much! I loved that I could kinda eat the whole batch for breakfast and not feel guilty at all! I used 2.5 servings of egg whites, stevia, and no chocolate (sorry, was out of my sugar-free kind) and they turned out so soft and smooth. This is one of the first foodfiasco recipes I've actually tried after drooling at them...the crepes that Kelly made a while back are also on my favorites list!

    Reply

  16. Is there anything I could replace the PB2 with? Maybe almond flour, or a lesser amount of cornstarch? Would these firm up if I left it out?

    Reply

  17. These were not as expected. The muffins turned out large and full, although probably the same size as the batter I put in. I am surprised because the photo shows them very short and collapsed?? Taste IS good, but more muffin than a "sweet bread", even with the chocolate. They baked over the set time, but the tops never solidified - still gooey but holds shape if you don't touch them. Would they have fully cooked (like bread) if I had left them in a few more minutes??? My changes: I only had a little more than 1/4 cup PB2. So, I used oat flour to make up the difference. And, because it costs a lot less, I used Splenda (I ONLY use it in brand new recipes that I'm not sure about - last flourless pumpkin muffins I made came out like tiny flat, thick/dense pumpkin pies - even on 2nd try!). So, my changes may have made a difference?? Or they might have just needed a few more minutes in the oven?? Overall, not bad, if they will fully cook...

    Reply

  18. If I use the PB2 in the recipe do I mix it into peanut butter consistency before adding it to the blender or just pour the powder in? Hoping to make these for breakfast the friday after thanksgiving. They look delicious!
    Reply

  19. Is it possible to double all of the ingredients to make 12 muffins? Has anyone tried this? I just know 6 won't be enough they look amazing!!! lol
    Reply

  20. Would this work with Stevia instead of the sofa replacer? What about baking it in one tin like a pumpkin pie? Last question - does it taste good without chocolate? Thanks!
    Reply

    • Hi Alexz! I haven't used stevia but I imagine it would work well in this recipe. I'm not sure how well baking it in a pie would work because these are definitely on the soft side so it may not be sturdy enough to work as a pie. But if you give it a try I'd love to hear how it goes! I also think you could nix the chocolate without a problem. Hope that helps!
      Reply

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