These mini muffins are moist and fluffy and you won’t believe there’s no flour involved.
I’ve been baking long enough now that I can usually hold off and wait until something has cooled before “taste testing.” But I was unable to hold back my excitement after coming up with this idea the other day and then having it turn out just as I wanted.
The muffins are not too sweet, so they work for breakfast as well. The flavor is more peanut butter than pumpkin. The pumpkin is actually used more to create the cake-like texture, but the flavor is subtly there, underneath the peanut butter flavor. If you want to make these a little more “pumpkiny,” you can add cinnamon spice or pumpkin spice to help enhance the pumpkin flavor.
This batter requires one bowl and a whisk. I love easy recipes with very little clean-up. Next time, I’m making a double batch because I finished these little guys in one day.
New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.
Mini Flourless Peanut Butter Pumpkin Muffins
- 1/3 cup pumpkin puree
- 1 large egg
- 1/2 cup peanut butter
- 4 1/2 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/4 cup mini chocolate chips
- Preheat oven to 350ºF and grease mini muffin pan. Combine all ingredients except chocolate chips into a large mixing bowl. Mix with a whisk until batter is smooth.
- Fill mini muffin molds 3/4 full. Sprinkle a few chocolate chips on top of each one. Bake for about 10 minutes or until toothpick inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.