Flourless Double Chocolate Pumpkin Muffins
Flourless double chocolate pumpkin muffins taste like flourless chocolate cake but are high-protein and low-carb. These muffins are grain-free, gluten-free, dairy-free, and easy to whip up in the blender.
Flourless double chocolate pumpkin muffins are soft chocolatey and a healthy fall treat. These muffins are a healthy sweet treat that makes for a great breakfast or snack. They are made with protein powder for an extra boost of protein that can help boost your energy. Whip these healthy chocolate pumpkin muffins up in the blender or in one bowl in under five minutes for a fall-inspired breakfast or snack.
You will love Flourless Double Chocolate Pumpkin Muffins because:
- Flourless double chocolate pumpkin muffins are moist and rich-tasting
- These healthy muffins are filled with pumpkin but taste like brownies
- They are gluten-free, flourless, dairy-free, and plant-based
- Chocolate pumpkin muffins are easy to freeze and save for later
- These healthy muffins are high in protein with over 8 grams of protein in each muffin
Flourless Double Chocolate Pumpkin Muffins are made with:
- Pumpkin puree: high fiber and low-calorie vegetable that is rich in vitamin A and vitamin C
- Almond butter: choose an almond butter that is made with only almonds and salt to add protein and fiber
- Chocolate protein powder: I use a plant-based chocolate protein powder that gives this recipe a boost of protein
- Cacao powder: a chocolate superfood that gives this smoothie the rich decadent taste
- Ground flaxseeds: made with flax eggs to keep these muffins vegan. Flaxseeds are high in omega-3 fats, fiber, and loaded with nutrients
- Honey: an unrefined liquid sweetener
- Milk: I use almond, coconut, or cashew milk to keep the recipe dairy-free
- Chocolate chips: I like mini chocolate chips for topping the muffins
Recipe Tips:
- Make sure to use pumpkin puree and not pumpkin pie filling
- Be careful not to overmix the batter in the blender, just blend until combined
- These healthy chocolate pumpkin muffins are freezer-friendly. When you are ready to enjoy just reheat in the microwave for 30-45 seconds or thaw at room temperature.
- I use cacao powder for a more nutritious version of cocoa powder, but cocoa powder will work just as well in this recipe.
- Keep these muffins vegan by using dairy-free chocolate chips. I like to use mini chocolate chips but whatever you have on hand will work.
Other Recipe You May Enjoy:
- Pumpkin Chocolate Chip Protein Cups
- Healthy Chocolate Zucchini Muffins
- Grain-Free Pumpkin Snacking Bars
- Grain-Free Peanut Butter Banana Muffins
Flourless Double Chocolate Pumpkin Muffins
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup almond butter
- 1 scoop chocolate protein powder
- 1/4 cup cacao powder
- 2 tbsp ground flaxseed
- 3 tbsp honey
- 1 egg
- 3 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees
- Add all ingredients except chocolate chips to a blender or a bowl
- Blend or stir to combine ingredients until smooth
- Mix in chocolate chips with a spoon (saving some to sprinkle on top)
- Spoon muffin batter into 9 greased muffin cups
- Sprinkle chocolate chips on top
- Bake for 15-18 minutes
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Tried this recipe?Let us know how it was!
What could be substituted for the protein powder? Perhaps almond flour – or just leave it out??
I would suggest substituting oat flour, but I have not tried it yet to know how it works
I would try oat flour or leave it out
So, totally forgot the baking soda. They came out kind of like pumpkin pie texture. They smelled amazing in the oven though. Will have to try again and get my brain in gear.
[…] Flourless Double Chocolate Pumpkin Muffins […]
These muffins were DELICIOUS!! They were gone within 2 days! Will make more! I used Truvani Chocolate flavored protein powder.
[…] Flourless Double Chocolate Pumpkin Muffins […]