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
[Paleo] Pumpkin Chocolate Chip Muffins
- 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)
- 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.