Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Blueberry Cashew Chocolate Muffins

Rated as 4 out of 5 Stars

"Bursting with sweet blueberries and chocolate, these creamy flourless pumpkin blueberry cashew chocolate chip muffins are a decadent, healthy fall treat! Keep muffins in the refrigerator up to a week or freeze up to a month."
Added to shopping list. Go to shopping list.


50 m servings 248
Original recipe yields 10 servings (10 muffins)


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
  2. Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
  3. Spoon batter into the prepared muffin tin.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.

Nutrition Facts

Per Serving: 248 calories; 19.1 16 6.9 0 220 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I made these for my granddaughters (and to clean out some ingredients from my fridge!), and they really liked them. I thought they weren't necessarily something I'd make again, but I have a fee...