These gluten-free Pumpkin Chocolate Chip Muffins are soft, fluffy, and moist. packed with pumpkin spice. They make for a great healthy breakfast, snack, or dessert on the go. You won’t believe they are 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.

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!

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Six healthy paleo pumpkin chocolate chip muffins that are gluten-free and dairy-free

Why I love these Healthy Pumpkin Muffins

These Gluten Free 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 gluten-free and grain-free.

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.

A table full of baked paleo breakfast treats. One has a bite taken from it

Ingredients for Healthy 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:

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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.

Enjoy!

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

  1. Don’t over-mix the batter
    Over-mixing the batter will result in dense and compact pumpkin muffins.
  2. Try other add-ins
    To switch things up, add walnuts, pecans, candied ginger, cranberry, or anything that screams fall at you to the Pumpkin Muffins.
  3. Homemade Pumpkin Puree
    Instead of store-bought pumpkin puree, try my homemade Pumpkin Puree. The flavor is incredible! 

How to Serve Gluten-free Pumpkin Chocolate Chip Muffins

These are six paleo pumpkin muffins on a cooling rack. They are topped with dairy-free chocolate chis

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:

  1. Top with yogurt and granola
  2. Drizzle almond butter all over it
  3. Top with ice cream for a delicious dessert
  4. Make a muffin bowl with fruits, nuts seeds, and coconut flakes

Can I Freeze These Pumpkin Chocolate Chip Muffins?

There is a pumpkin chocolate chip muffins with a bite taken from it. It looks soft and moist and the pumpkin muffin is paleo and gluten-free and topped with vegan chocolate chips

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 Gluten Free Pumpkin Muffin recipe and then leave me a review and a comment below. I love hearing what you think about my recipes!

OOO ALSO, I’M LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Two pumpkin chocolate chip muffins stacked on top of each other. The top one has a bite. The texture seems to be moist and fluffy.

You May Also Like These Fall Recipes:

1. Gooey Healthy Pumpkin Brownies

2. Pumpkin Cookie Ice Cream Sandwich

3. Roasted Apple Brussel Sprouts

 

A hand holding a fluffy and soft pumpkin chocolate chip muffin. Pinterest Image.

A table full of baked paleo breakfast treats. One has a bite taken from it

Get the recipe:Healthy Pumpkin Chocolate Chip Muffins (Gluten Free)

The best pumpkin chocolate chip muffins that are moist, soft and fluffy. This pumpkin recipe is paleo, gluten free, dairy free and refined sugar free.
4.43 stars (7 reviews)

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs, room temperature
  • 1/3 cup almond butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 cup chocolate chip, divided

Instructions 

  • 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
    clean.
  • Let the muffins cool on a cooling rack. Sprinkle extra pumpkin spice
    on top (Optional). Enjoy!

Notes

Do not over mix the batter. it will result in denser muffins.
Serving: 1g, Calories: 210kcal, Carbohydrates: 16g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Cholesterol: 31mg, Sodium: 121mg, Fiber: 5g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.