These gluten-free Pumpkin Chocolate Chip Muffins are soft, fluffy, and moist. packed with pumpkin spice, these paleo pumpkin muffins make a great healthy breakfast, snack, or dessert. They are Paleo, Gluten-free, and easy to make.
Let me introduce you to these delicious Pumpkin Chocolate Chip Muffins. They are soft and fluffy, and are perfect for this fall!
And although isn’t fall for another two weeks, I am so ready for all the fall things like pumpkin spices, baked apples, and cozy sweaters.
And even though it still feels like in the middle of summer here in Charlotte, I have already started with the fall baking. So far I have made these Gooey Healthy Pumpkin brownies and this Apple Pie French Toast Casserole, and they both scream fall to me.
Enough about that. Let’s take a look at these Paleo Pumpkin Muffins instead!
Why I love these Healthy Pumpkin Muffins
These Paleo Pumpkin Muffins are the perfect healthy treat. And there are so many reasons to love them.
1. Healthy and Accessible ingredients
To make these breakfast muffins I used maple syrup and coconut sugar instead of regular white sugar. Both coconut sugar and maple syrup are paleo-friendly sweeteners.
Additionally, you can use keto-compliant sweeteners, such as stevia and monk fruit extract, to make these gluten-free muffins low-carb.
Moreover, I substituted regular wheat flour with almond flour and coconut flour, which makes this pumpkin muffin recipe Paleo, gluten-free, grain-free, and keto-friendly.
2. So Easy to Make
These soft, pumpkiny, sweet, and healthy pumpkin chocolate chip muffins can be made in only 30 minutes!
3. Perfect Breakfast On the Go
These Paleo pumpkin muffins are perfect for breakfast on the go for busy mornings. They are also crazy kids friendly, perfect for the whole family to enjoy, and perfect for meal prep.
4. Healthy Dessert
Add a scoop of ice cream on top of a warm pumpkin chocolate chip muffin and you will have an amazing healthyish fall dessert.
Ingredients needed for Paleo Pumpkin Muffins
All that’s needed for this deliciously soft, moist, and sweet Pumpkin Chocolate Chip Muffin recipe are 9 clean, wholesome, and healthy ingredients:
- Pumpkin puree
- Almond butter
- Maple syrup
- Almond flour
- Tapioca flour
- Pumpkin spice
- Baking soda
- Chocolate chip
How to Make Pumpkin Chocolate Chip Muffins
Start with preheating the oven to 350 degrees. Then grease a muffin pan generously with cooking spray or line it with paper or silicone muffin liners.
In a medium bowl, combine all the wet ingredients – eggs, pumpkin puree, almond butter, and maple syrup.
Then, in a separate bowl, whisk together the dry ingredients – almond flour, tapioca flour, baking soda, and pumpkin spice.
Now, gently combine the dry ingredients with the wet ingredients for the pumpkin chocolate chip muffins using a spatula. Then gently fold half of the chocolate chips into the batter.
Use a medium-sized cookie scoop or a spoon to divide the batter between 12 muffin cups. Fill them up 3/4 of the way.
Then, sprinkle the rest of the chocolate chips on top of the muffins.
Bake until a toothpick comes out clean and sprinkle extra pumpkin spice and flaky sea salt on top.
Check this video out for how to Make these Healthy and delicious Pumpkin Chocolate Chip Muffins.
Tips on how to make the best paleo pumpkin muffins
- Don’t over-mix the batter
Over-mixing the batter will result in dense and compact pumpkin muffins.
- Try other add-ins
To switch things up, add walnuts, pecans, candied ginger, cranberry, or anything that screams fall at you to the Paleo Pumpkin Muffins.
- Homemade Pumpkin Puree
Instead of store-bought pumpkin puree, try my homemade Pumpkin Puree. The flavor is incredible!
How to Serve these gluten-free Pumpkin chocolate chip Muffins
There are so many ways you can enjoy these pumpkin chocolate chip muffins. They are perfect for a breakfast on the go, or a healthy dessert. Here are some of my favorite ways to enjoy these muffins:
- Top with yogurt and granola
- Drizzle almond butter all over it
- Top with ice cream for a delicious dessert
- Make a muffin bowl with fruits, nuts seeds, and coconut flakes
Can I freeze these Pumpkin chocolate chip Muffins?
Absolutely! These pumpkin muffins freeze beautifully.
Once the muffins have cooled completely, put them in an air-tight container and store them in the freezer.
To thaw: Heat a gluten-free muffin up in the microwave for 20 – 30 seconds. Or until the middle is warm. Don’t overheat it, that will make the muffin stale.
These Pumpkin Chocolate Chip Muffins can also be stored on the kitchen counter for a couple of days, or in the fridge for up to 5 days.
Try this delicious Paleo Pumpkin Muffin recipe and then leave me a review and a comment below. I love hearing what you think about my recipes!
You May Also Like These Fall Recipes:
- Preheat the oven to 350 F degrees. Grease the muffin pan generously
with cooking spray or line with paper or silicone muffin liners.
- In a medium bowl, combine all the wet ingredients – eggs, pumpkin puree, almond butter, and maple syrup.
- In a separate bowl, whisk together the dry ingredients – almond flour, tapioca flour, baking soda, and pumpkin spice.
- Combine the dry and wet ingredients. Gently combine using a spatula.
- Fold in half of the chocolate chips into the batter.
- Use a medium-sized scooper or spoon, divide the batter among 12 muffin cups, filled up 3/4 the way. Sprinkle the rest of the chocolate chips on top.
- Bake for approximately 17 - 18 minutes or until a toothpick comes out
- Let the muffins cool on a cooling rack. Sprinkle extra pumpkin spice
on top (Optional). Enjoy!
Do not over mix the batter. it will result in denser muffins.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 121mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.