Kirbie's Cravings

Mini Flourless Peanut Butter Pumpkin Muffins

photo of Mini Flourless Peanut Butter Pumpkin Muffins

These mini muffins are moist and fluffy and you won’t believe there’s no flour involved.

photo of the muffins piled on a plate

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.
close-up photo of a muffin with a bite taken out of it
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.
overhead photo of the muffins on a baking rack
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.
photo of a stack of mini muffins with others around it

More Peanut Butter Pumpkin Recipes

New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.

Mini Flourless Peanut Butter Pumpkin Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
These mini muffins are moist and fluffy and you won't believe there's no flour involved.
5 from 2 votes


  • 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. 



Serving: 1muffin, Calories: 102kcal, Carbohydrates: 9g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 54mg, Sugar: 7g, NET CARBS: 9

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

34 comments on “Mini Flourless Peanut Butter Pumpkin Muffins”

  1. They look absolutely delish!! Have to try them soon! Wonder if I can use Agave Nectar instead of sugar?

  2. These are AMAZING!!!! I’ve been learning more about baking and trying so many recipes and everything I make, my mother-in-law asks me if it is gluten-free. Well, it never is so I was excited to find this recipe. I didn’t have any mini muffin tins so I doubled the recipe, which added about 15-18 more minutes of baking time to them. I also used Jiffy Natural peanut butter spread with honey, not 100% natural peanut butter with the oil that you have to mix. I also added some pumpkin spice and cinnamon. They are so delicious. My mother-in-law said, “Oh, I’m not much on chocolate chips, peanut butter or pumpkin but I’ll try them.” She raved about them and asked how many I had made and could I bring them so more of them. <3 Thank you! It was a win.

  3. Do you think you could make full size muffings with this recipe? Maybe if it was doubled? I have smoked some pumpkin and looking for ways to play with recipes.

    • these work better as mini muffins in my opinion because when you make them full size they do take a lot longer to bake, which causes the edges to brown too much before the inside is ready. Also since the muffins do collapse slightly once they are done, which is less noticeable as mini. But you can definitely give it a try. Or you can make flourless pumpkin bread too:

  4. Do you have a calorie count on theses?

  5. I made these with Pb2 instead of regular peanut butter and they tasted great! I did have a problem with them sticking to the bottom of the muffin tin a little bit, even though I sprayed the tins beforehand. Is that normal for this recipe?

    • Hmm, I didn’t have any issues with mine sticking. though I recommend using a skinny small spatula to help lift them up. you can also line the muffin pan with mini cupcake liners.

  6. I made them! Very tasty but I think I messed up the muffin look bc I mixed in the chips or had too many chips. Still yummy tho. Mine tasted mostly like peanut butter, too.

    • I sprinkled my chips on top so they’d stay there. you can definitely mix chips in too, but i’d recommend reserving a few to sprinkle on top.

  7. I tried these today and whilst they definitely did not look as nice as yours, they were still pretty tasty! I had to mess about with the ingredients a bit as I don’t have any measuring cups, but I think they turned out pretty good! They were just a tiny bit greasy, is all. 

    I was just wondering, they had no real prominent flavour of either peanut butter or pumpkin (even though I added some cinnamon). Do yours have a strong flavour of either of the two? They were still very nice, but I was just wondering if I should tweak the ingredients a bit for next time 😉

    • Mine tasted very peanut buttery. Hope that helps? Also mine weren’t greasy at all, so maybe it was because you weren’t using measuring cups?

  8. Thanks for the blog recommendations! 

  9. @barb,  here is another Chicago based blog that I recommend,   I actually met Joelen Tan (the blog author) during my Chicago trip in 2009. She has a lot of great recipes and reviews of tons of places. I’m not sure if she still organizes culinsry neighborhood tours, but I found her blog to be quite useful prior  to our trip.

  10. omg these little pb & pumpkin muffins are adorable and look so moist! 🙂 will pin for future, thanks!

  11. Girl, you are my new favorite blog! Love your recipes. You totally inspired me to get an ice pop mold and I’ve been using your recipes. Just made the blueberry greek yogurt ice pop today, yum! 
    Can you recommend a Chicago based food blog? (or please move to Chicago and critique our restaurants) Thanks!

  12. I’m gonna try! My friend wants to also! Thanks! Mini muffin pan will be used for like a 3rd time! YES! 😛

  13. These are so cute! I want to make these for Thanksgiving. 

  14. Wow! these mini muffins look delicious! love the idea of using pumpkin puree for consistency

  15. These are the cutest little bite size muffins ever.. totally could polish off the whole tray right about now. Great recipe Kirbie!

  16. Very clever! Love the low sugar content, pinning these for my remaining can of pumpkin puree!!

  17. No flour? Can’t believe it is so easy. But the recipe doesn’t have whole lot of ingredients ,can not imagine it will make 14 mini muffins.

  18. why not natural PB? it’s all we eat in our house…

    • because of the consistency/texture. I prefer to eat natural, but when it comes to baking, there are often issues and the recipes don’t come out right which is why I always use regular pb for baking.