These Chocolate Chips Paleo Pumpkin Muffins are super easy to make and so delicious! The perfect fall baking project that is kid-approved, naturally gluten free and dairy free.
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I’m just going to say it….I don’t think fall is complete without at least one batch of chocolate chip paleo pumpkin muffins (or bread…bread is acceptable too) under your baking belt.
I really love fall. Like, really love fall. I love the colors, the smells, the holidays….but especially the food that comes with the season.
As a girl who grew up surrounded by the beautiful wilderness of Maine, fall was *the* season that you looked forward to the most. Everything was at its peak. Everything was beautiful and crisp and downright cozy. Fall is filled with so many amazing memories and good feels. Even though fall in San Diego looks quite a bit different than the falls I grew up with (um, what is with the 90 degree weather in September, Mother Nature!?), I still love and look forward fall each and every year.
I guess you can move a Maine girl to Southern California, but you can’t really take her roots out of Maine.
Pumpkin baked goods have been a fall staple in my kitchen for as far back as I can remember. Especially when you add chocolate to the mix (what is it about the combo of chocolate and pumpkin that makes such beautiful magic??). So when I found a can of organic pumpkin puree staring back at me on the grocery store shelf, and then said can magically ended up in my cart….I knew right away what fall staple I was going to get working (and munching) on.
Friends, meet chocolate chip Paleo pumpkin muffins!
Other pumpkin recipes you are going to love
- Pumpkin Almond Butter Cookies
- Breakfast Pumpkin Soufflé
- Copycat Harry Potter Pumpkin Juice
- Peanut Butter Pumpkin Bread
- Mini Paleo Pumpkin Cheesecake
Chocolate Chip Paleo Pumpkin Muffins
Ingredients
- 2 tbsp avocado oil or melted coconut oil
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour or sub arrowroot flour. If Paleo is not important, cornstarch can be used
- 1 cup pumpkin purée (not pumpkin filling)
- 2 large eggs room temp
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 cup maple syrup or honey* *if making for a child under age 1, use maple syrup instead of honey
- 1/2 cup full-fat coconut milk
- 1/4 tsp sea salt
- 2 tsp pumpkin spice
- 1/3 cup high quality chocolate chips* chocolate chips often contain dairy, so if dairy-free is important, be sure to select a dairy-free brand
Instructions
- Preheat oven to 350F and line a 12-hole muffin tin.
- In a large bowl, combine all ingredients EXCEPT chocolate chips. Use a whisk to stir until batter is smooth and has an even consistency and color.
- Add chocolate chips to batter and stir a few times until they are evenly distributed throughout the batter.
- Portion out the batter between the lined muffin holes.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean and the muffin tops are slightly brown.
- Remove from oven and let cool for 15 minutes before enjoying.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
These are beautiful! Can they be made using chia eggs instead of real eggs?
I’ve honestly never tried! If you do, please let me know how they turn out!
My family uses regular flour, but I’d like to try this recipe and all the others on this site for the hidden veggies. Can you replace the specialty flours evenly for wheat flour?
Usually no. Coconut, oat and almond flour all behave quite differently than wheat flours.
Are there any good substitutes for tapioca flour?
Arrowroot powder often works well as a sub for tapioca!
Hi, could this be made as a loaf?
Excellent question! I’ve never tried!
I made it as a loaf and it turned out great!!
Oh! That is so good to hear!
Where do I get the nutrition facts for this recipe?
I tried to make these and your one bowl lemon muffins and I’m definitely doing something wrong. My batter is very dry and crumbly. Any ideas??
Are you making any substitutions?
Can I sub coconut flour for the almond flour??
Can I used coconut flour in place of the tapioca?
Unfortunately no, but arrowroot will work. Or if Paleo isn’t important, corn starch
Can I sub almond or regular milk for the coconut milk? We have no special dietary limitations & I have both of these is the fridge.
Totally! These will work with whatever milk your family prefers
These are so good! I made them just as the recipe states and they came out perfect!
Yay! I’m so glad you enjoyed them!
Love these!! It’s a hit with my ASD son which is always a win! Have some in the freezer for quick breakfast solutions. I did however use almond milk instead of coconut milk (what I had on hand) same measurements.
I am so glad they make for a great breakfast option! And its great to know that almond milk easily works for the coconut! Thanks for sharing!
First had these when a parent made them for the children’s snack time for nursery school. Was very happy to be offered one since it was gluten-free. Absolutely delicious!! Want to make them for Thanksgiving. Can Rice Flour be substituted for the Almond Flour for those allergic to nuts? Or is there a better substitute?
Hi Alisyn! I’m so glad you enjoyed the muffins and I loved that they came to school!
Unfortunately, it can be hard to swap out almond flour in recipes. It has natural oils from almonds that other gf flours don’t have.
Might I suggest this recipe? You could make it with sunflower seed butter for those with nut allergies and use pumpkin instead of butternut squash. Its a reader favorite and I think you’ll love it.
https://thenaturalnurturer.com/healthy-chocolate-muffins/
Just a quick FYI, that when you bake sunflower seed butter with baking soda, the baked good turns green…which is why I have added cocoa powder to the above recipe. While totally edible, the cocoa helps to mask the color.
Hope that helps and have a wonderful Thanksgiving!
These are so moist and delicious !!
Great way to use left over pumpkin puree.
Can oat flour be used instead of almond flour?
I haven’t tried and they tend to behave very differently in a recipe.