Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan

That’s right. You read that correctly. Flourless muffins. Okay, so they’re not really your typical muffin. These little guys are much fudgier and delicious than regular muffins! The best thing about this recipe is that it’s all done in a blender. No crazy messes, which I am notorious for. We all love to consume an excessive amount of pumpkin this time of year. However, for some people it’s not that simple. I eat a plant-based diet, so I miss out on a lot of delicious baked goods being served at local bakeries or festivals. Sometimes a girl just wants a vegan apple cider donut, am I right? Even my gluten-tolerant friends can relate. Because of this, I created super simple and delicious flourless chocolate chip pumpkin muffins today.

Flourless Pumpkin Muffins

Does this recipe need chocolate chips? Does any recipe really need chocolate chips? The answer is yes. Yes they do. That’s why instead of making my usual pumpkin muffins, I decided to add chocolate chips. If you’re one of the unfortunate people who can’t consume chocolate or one of the psychopaths who hate it, you can totally remove them and this recipe will still be absolutely delicious.

Obviously you’ll find there’s a strange ingredient in this list. Can you guess which one it is? Okay, it’s chickpeas. I know what you’re thinking. It’s a weird ingredient to add to muffins, but trust me that this recipe would not be the same without them. The best thing about this recipe is that you can use any white bean of your choice: garbanzo, navy, and white kidney. They will not give the muffins a “bean” taste so don’t worry.

These flourless pumpkin muffins are

fudgy

peanut buttery

super moist

protein-packed

Related Recipe: Roasted Butternut Squash Soup | Vegan

This is one of those recipes that if you have everything you need in hand, it could be done in 30 minutes including bake time. Pair it with one of your favorite lattés and you’re going to have the perfect Fall day.

Recipe for Flourless Pumpkin Muffins

For this recipe you’re going to need chickpeas, maple syrup, peanut butter, quick oats, sugar, and a ton of spices and extra things you can find on the recipe card! Honestly the directions for the recipe are the easiest ones to date for me. Put everything (except the chocolate chips) in a food processor or high speed blender and blend until completely smooth! Add the chocolate chips and you can either roughly mix with a spoon or pulse a few times to get the chips in the batter. I personally just mix them in with a spoon.

Once you have everything blended smoothly, transfer to a greased muffin tin and smooth the tops of each one. Bake in the oven for 20 minutes at 350ºF. When you remove them from the oven, they will appear undercooked. Don’t put them back in! They will get firmer as they cool and even overnight.

Remember, these are not like regular muffins. They’ll be a lot more dense and fudgy in the consistency and less light and fluffy like actual muffins are. The chocolate chips will be perfectly melted in the muffins which will make it much softer.

Again, wait until the pumpkin muffins have cooled before you take them out or eat one. They need time to firm up and get to their perfectly fudgy selves.

Looking for more vegan recipes? Check out: The Easiest Vegan Banana Pancakes | 2 Ingredients

If you end up making this flourless chocolate chip pumpkin muffins recipe, tag me on Instagram @thetinyherbivore so I can see your creations! Feel free to use the hashtag #thetinyherbivore so I definitely don’t miss it! What do you guys think of this recipe? Let me know in the comments below or DM me on Instagram!

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