Flourless Pumpkin Spice Chocolate Chip Mini Muffins

Why You’ll Love This Recipe

I love this recipe for its simplicity and wholesome ingredients. It’s naturally grain-free, dairy-free, and packed with protein from almond butter. Everything blends up in under a minute, and the mini size makes them perfect for portion-controlled snacking. The pumpkin pie spice brings a cozy autumn warmth, and the chocolate chips add just enough sweetness to make each bite feel like a little indulgence. Plus, these muffins bake in less than 10 minutes, which means I don’t have to wait long to enjoy them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1⅓ cups almond butter
⅔ cup canned pumpkin puree
4 large eggs
6 tablespoons honey
2 tablespoons pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon baking soda
Pinch of sea salt
⅔ cup chocolate chips

Directions

1. I preheat the oven to 375°F (190°C) and prepare a mini muffin tin by either spraying it well with cooking spray or using paper or silicone liners.

2. I add all the ingredients—except the chocolate chips—into a blender and blend on high speed until the mixture is smooth and creamy, which usually takes about a minute.

3. I stir in the chocolate chips by hand to keep them from getting crushed or overmixed.

4. I fill each muffin cavity about ¾ full with the batter.

5. I bake the muffins for 7–8 minutes, just until the tops are set and a toothpick inserted into the center comes out clean.

6. I let the muffins cool in the tin for 5–10 minutes until they’re firm enough to handle, then transfer them to a wire rack to cool completely.

Servings and timing

Servings: 36 mini muffins
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Calories per mini muffin: ~90 kcal

Variations

I sometimes swap the chocolate chips for chopped walnuts or pecans when I want something a little less sweet and more nutty. If I’m out of honey, I use maple syrup with great results. For a more intense spice flavor, I add an extra pinch of cinnamon or a dash of ground ginger. I’ve also made a kid-friendly version using mini dairy-free chocolate chips and reducing the pumpkin spice slightly for a milder flavor.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well—I place them in a freezer-safe bag and thaw a few at a time for quick snacks. If I want to warm them up, I microwave a few muffins for 10–15 seconds to bring back their fresh-baked texture.

FAQs

Can I use another nut or seed butter?

Yes, I’ve made this with cashew butter and sunflower seed butter. Just keep in mind that sunflower seed butter can sometimes turn green when baked due to a natural reaction with baking soda—still safe and delicious!

Are these muffins suitable for paleo diets?

Yes, as long as I use dairy-free chocolate chips or omit them, this recipe fits well into a paleo-friendly diet.

Do I need to squeeze the moisture out of the pumpkin?

No, I use pure pumpkin puree straight from the can without draining. It adds the perfect amount of moisture.

Can I make these into regular-sized muffins?

Yes, I’ve baked them in a standard muffin tin for 15–18 minutes. They still come out moist and flavorful, though I prefer the mini size for snacking.

What’s the texture like without flour?

They’re surprisingly soft and moist with a slightly fudgy texture—thanks to the almond butter and eggs. There’s no need for flour at all.

Conclusion

Flourless pumpkin spice chocolate chip mini muffins are one of my go-to fall bakes when I want something quick, clean, and full of flavor. They’re easy to mix up in the blender, packed with protein and healthy fats, and just sweet enough to feel like a treat. Whether I’m baking for myself, my family, or a crowd, these little muffins always get a big reaction—and I feel great serving them.