Healthy & Allergy Friendly

Chocolate Pumpkin Mini-Muffins (no flour or refined sugar)

This recipe is adapted from Arman from The Big Man’s World.

I can’t remember how I found Arman on Instagram, but once I did, I was hooked on his recipes. When I first found this recipe, I must admit I was hesitant. I was so happy to be surprised how good it was! Days later, the muffins were still just as soft as the day I made them. I originally made this for my husband for a healthy treat. However, this treat was eaten by everyone in our house.

-To start, preheat oven to 350 degrees. Line or grease a muffin tray.

This is all I used for this recipe.

-Mix a can of pumpkin, 1/2 c. maple syrup or honey, and 1 c. of nut butter of choice.

Mix baking and cocoa powder all together in a separate bowl. Then add the dry ingredients in with the wet ingredients.

Add batter in a lined or greased mini muffin tin.

-You can also add mini chocolate chips if you wish to this recipe as well. Since I try to keep this as healthy as possible, I omitted them.

First time I baked these muffins, I filled up the tin 3/4 full like the picture below. The second time I baked the muffins, I filled it up to the very top and they turned out much fuller and taller. *Fill the tray completely full with the batter.*

Bake the muffins for 20-30 minutes until a toothpick comes out clean.

These muffins stay great in a fridge up to a week or in the freezer for up to two months.


  • 1 can pumpkin puree
  • 1 c. nut butter of your choice
  • 1/2 c. of sweetener of your choice. (honey, maple syrup or both)
  • 1/2 c. cocoa powder
  • 1 tsp. baking powder
  • (optional) 1/2-3/4 c. mini chocolate chips


  1. Preheat oven to 350 degrees. Line or grease a mini muffin tin.
  2. Mix pumpkin puree, nut butter, and sweetener of choice all together in a large bowl.
  3. Whisk together cocoa powder and baking powder in a separate powder. *sometimes cocoa powder has clumps. You can push the cocoa powder through a fine strainer to remove the clumps.*
  4. Add dry ingredients in with the wet ingredients.
  5. Add batter to the muffin tin and fill to the top of each tin.
  6. Bake for 20-30 minutes. Use a toothpick to test when they are done.
  7. Let muffins cool on a cooling rack.

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