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!

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[Paleo] Pumpkin Chocolate Chip Muffins

Servings muffins

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.