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.Jump to Recipe
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
- 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
- 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.