• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Natural Nurturer

  • Facebook
  • Instagram
  • Pinterest
  • Home
  • Info
    • About
    • Subscribe
    • Contact
  • Recipes
    • Recipes by Type
      • Breakfast
        • Muffins
        • Oatmeal
        • Pancakes & Waffles
      • Desserts
      • Dinner
      • Dips, Sauces & Spreads
      • How To
      • Salads
      • Side Dishes
      • Smoothies & Drinks
      • Snacks
      • Soups
    • Recipes by Diet
      • Dairy-Free
      • Gluten-Free
      • Grain Free
      • Nut-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Recipes by Cooking Method
      • Air Fryer
      • Instant Pot
      • Meal Prep
      • No Cook
      • Roasted
      • Slow Cooker
    • Recipe Search
    • Recipe Index
    • Recipe Stories
  • Shop
    • Ebooks and Meal Plans
    • Recommended Products
  • Blog
    • Food For Thought
Home » Recipes » Breakfast » Muffins » Chocolate Chip Paleo Pumpkin Muffins

Chocolate Chip Paleo Pumpkin Muffins

By Taesha Butler September 20, 2017 (Updated August 12, 2021) 27 Comments

Servings12 muffins
Prep Time10 mins
Cook Time30 mins
Jump to Recipe
4.80 from 5 votes

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
Pumpkin muffins on cooling rack

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 muffins on cooling rack

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
Pumpkin muffins stacked on cooling rack
Print Recipe
4.80 from 5 votes

Chocolate Chip Paleo Pumpkin Muffins

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.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free muffins, healthy pumpkin muffins, paleo pumpkin muffins
Servings: 12 muffins
Calories: 209kcal
Author: Taesha Butler

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

Calories: 209kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3240IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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!

Sharing is caring!

727 shares
  • Share431
  • Tweet

Filed Under: Dairy-Free, Gluten-Free, Grain Free, Meal Prep, Muffins, Paleo Tagged With: squash

Previous Post: « Grain-Free Cranberry Apple Crumble {Paleo}
Next Post: Awesome Podcasts for Kids »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Lisa

    November 23, 2017 at 10:39 am

    These are beautiful! Can they be made using chia eggs instead of real eggs?

    Reply
    • Taesha Butler

      November 27, 2017 at 3:30 am

      I’ve honestly never tried! If you do, please let me know how they turn out!

      Reply
  2. Alyssa

    September 6, 2018 at 4:53 pm

    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?

    Reply
    • Taesha Butler

      September 7, 2018 at 10:08 pm

      Usually no. Coconut, oat and almond flour all behave quite differently than wheat flours.

      Reply
  3. Erin

    September 7, 2018 at 7:58 pm

    Are there any good substitutes for tapioca flour?

    Reply
    • Taesha Butler

      September 7, 2018 at 10:06 pm

      Arrowroot powder often works well as a sub for tapioca!

      Reply
  4. j

    September 20, 2018 at 11:37 pm

    Hi, could this be made as a loaf?

    Reply
    • Taesha Butler

      September 24, 2018 at 8:55 pm

      Excellent question! I’ve never tried!

      Reply
      • Caitlin Dougherty

        September 27, 2018 at 5:42 pm

        I made it as a loaf and it turned out great!!

        Reply
        • Taesha Butler

          October 8, 2018 at 9:22 pm

          Oh! That is so good to hear!

          Reply
  5. Dionne R

    October 9, 2018 at 1:27 am

    Where do I get the nutrition facts for this recipe?

    Reply
  6. Katherine

    November 9, 2018 at 4:56 pm

    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??

    Reply
    • Taesha Butler

      November 15, 2018 at 7:21 pm

      Are you making any substitutions?

      Reply
  7. Valerie

    April 16, 2019 at 1:38 pm

    Can I sub coconut flour for the almond flour??

    Reply
  8. Aavannah

    August 30, 2019 at 5:11 pm

    Can I used coconut flour in place of the tapioca?

    Reply
    • Taesha

      August 30, 2019 at 7:17 pm

      Unfortunately no, but arrowroot will work. Or if Paleo isn’t important, corn starch

      Reply
  9. Katy

    September 19, 2019 at 2:28 pm

    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.

    Reply
    • Taesha

      September 19, 2019 at 2:45 pm

      Totally! These will work with whatever milk your family prefers

      Reply
  10. Adie

    October 8, 2019 at 9:25 pm

    5 stars
    These are so good! I made them just as the recipe states and they came out perfect!

    Reply
    • Taesha

      October 8, 2019 at 11:40 pm

      Yay! I’m so glad you enjoyed them!

      Reply
  11. Rose

    October 28, 2019 at 12:55 am

    5 stars
    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.

    Reply
    • Taesha

      October 28, 2019 at 2:00 am

      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!

      Reply
  12. Alisyn

    November 19, 2019 at 2:12 am

    5 stars
    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?

    Reply
    • Taesha

      November 19, 2019 at 6:27 pm

      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!

      Reply
  13. Janet O

    February 27, 2020 at 2:23 am

    4 stars
    These are so moist and delicious !!
    Great way to use left over pumpkin puree.

    Reply
  14. Linda Voss

    October 19, 2021 at 12:29 am

    Can oat flour be used instead of almond flour?

    Reply
    • Taesha Butler

      October 19, 2021 at 12:31 pm

      I haven’t tried and they tend to behave very differently in a recipe.

      Reply

Primary Sidebar

Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Newsletter

Subscribe to our email list.

Never miss a new veggie-loaded recipe or natural living rambling.

Once you have subscribed, you will receive an email asking you to confirm. Please click "yes" and you'll be added to my list. And just my list. Your privacy is important and I totally respect it. I won't be sharing your email with anyone else....no matter how nicely they ask.

Footer

As seen in…

As seen in brand wall collage

  • Facebook
  • Instagram
  • Pinterest

© 2023 The Natural Nurturer - Privacy Policy - Accessibility Policy - Support by Foodie Digital

  • 431