Paleo Pumpkin Chocolate Chip Muffins

Paleo Pumpkin Chocolate Chip Muffins are grain-free, full of pumpkin, and naturally sweetened! They are the perfect breakfast or sweet treat!

You can never have too many pumpkin recipes, right? I thought so. That’s why I had to bring you these amazing muffins this Fall.

These muffins are quick, easy, only require simple ingredients, and are always a hit!

A few healthy muffin tweaks ->

• sub coconut flour for regular flour – not only does this make them gluten-free, but paleo & grain-free as well
• they are naturally sweetened with real maple syrup (my favorite sweetener for pretty much everything)
• they are packed with real pumpkin puree (not just pie spice) – you get all the fiber and antioxidants
• sub coconut oil for butter – It just changes it up a bit and I love the flavor that coconut oil gives to sweet muffins

And then of course I added dairy-free chocolate chips because we all need a little self-care right now, am I right?!

I knew you would agree.

These pumpkiny muffins are the perfect breakfast alongside an egg scramble, or even a sweet afternoon treat!

Looking for more muffin recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Chocolate Banana Protein Muffins
• Cinnamon Raisin Almond Muffins

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[Paleo] Pumpkin Chocolate Chip Muffins

Servings 12 muffins

Ingredients

• 1 cup pumpkin puree
• ½ cup real maple syrup
• ½ cup melted coconut oil , melted
• 3 eggs
• 1 tsp vanilla extract
• ½ cup coconut flour
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dairy-free chocolate chips (I used Enjoy Life brand)

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut oil, eggs and vanilla. Whisk to combine.
• Add the coconut flour, pie spice, cinnamon, nutmeg, salt, baking soda, and baking powder. Whisk again to combine until there are no clumps.
• Add the chocolate chips and use a spoon or spatula to stir them in. Line a muffin tin with muffin liners (or non-stick spray) and spoon the batter into the muffin tin. Fill them 3/4 of the way to the top.
• Bake for 30-33 minutes, until slightly brown on top.
• Let them cool for 5-10 minutes before removing them from the pan.