Flourless Pumpkin Peanut Butter Chocolate Chip Blender Muffins

During the fall I become obsessed with the flavors of fall. Hence, trying to figure out when to put pumpkin into almost anything. Sort of like I did with these pumpkin chocolate chip cookies. So, after a long love affair with these peanut butter chocolate chip blender muffins, I decided to try to make them as pumpkin muffins. AND IT WORKED. These flourless pumpkin peanut butter chocolate chip blender muffins are amazing.

Flourless Pumpkin Peanut Butter Blender Muffins

Five simple ingredients and a blender are all you need to prep these mini muffins. Go ahead and gather your canned pumpkin, peanut butter, maple syrup, eggs and chocolate chips.

All the prep is in the blender. Seriously, the blender. Go ahead and pull it out if it isn't already on your countertop. Add all the ingredients except the chocolate chip to the blender and then get it all mixed together. I also add a little baking powder to help the rising of the muffins. The mixture will look burnt orange in color and smooth. Not runny but fairly wet.

Once it is all combined, add the chocolate chips. For mini muffins, I add mini chips. It just gets more bits of chocolate throughout the muffins. Grease mini muffin pans and then scoop the batter into the mini muffin tins.

Bake at 400 degrees for 8-9 minutes or until the muffins are round-topped and springy to the touch.

My problem is not eating all 18 immediately. Seriously these pop in your mouth so easily. Enjoy!

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Flourless Pumpkin Peanut Butter Chocolate Chip Blender Muffins

For anyone looking for a gluten-free muffin that is still satisfying, look no further than this flourless pumpkin peanut butter chocolate chip blender muffin recipe.

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Course: Breakfast

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Servings: 18 muffins

Author: Leah @ Beyer Beware

Ingredients

• ½ cup of canned pumpkin puree
• 1 egg
• ½ cup peanut butter
• ¼ cup of maple syrup
• ½ teaspoon baking powder
• ½ cup mini chocolate chips

Instructions

• In a blender combine canned pumpkin, egg, peanut butter, maple syrup and baking powder. Blend to completely combine.
• Stir in the mini chocolate chips.
• Grease mini muffin pan and fill with ¾ full with batter.
• Bake at 400 degrees for 8-9 minutes or the top of the muffin is rounded and springy to the touch.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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