Pumpkin Chocolate Chip Muffins {with Almond Flour}
These almond flour pumpkin chocolate chip muffins are soft, fluffy, and moist. Packed with warm fall spice and pockets of melty chocolate chips, they make great on-the-go breakfast, healthier snacks, or desserts. They are also so easy to make and my whole family loves them.
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 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 Pumpkin Muffins instead!
Why I love these Almond Flour Pumpkin Muffins
These Gluten Free Pumpkin Muffins are the perfect treat and there are so many reasons to love them.
1. Whole ingredients
To make these breakfast muffins, I used maple syrup and coconut sugar instead of regular white sugar.
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 pumpkin chocolate chip muffins can be made in only 30 minutes!
3. Perfect Breakfast On the Go
These 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. Light 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 for Pumpkin Chocolate Chip Muffins
All that’s needed for this deliciously soft, moist, and sweet Pumpkin Chocolate Chip Muffin recipe are 9 ingredients:
- Pumpkin puree: Homemade recipe Here.
- Eggs: Room Temperature
- Maple syrup
- Almond flour
- Tapioca flour
- Pumpkin pie spice: Homemade recipe Here.
- 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.
Overmixing can reduce the air in the batter therefore result in denser muffin texture.
Check this video out for how to Make these delicious Pumpkin Chocolate Chip Muffins.
Tips on how to make the best Almond Flour 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 Pumpkin Muffins. - Homemade Pumpkin Puree
Instead of store-bought pumpkin puree, try my homemade Pumpkin Puree. The flavor is incredible!
How to Serve Almond Flour 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 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 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
Get the recipe:Pumpkin Chocolate Chip Muffins {with Almond Flour}
Ingredients
- 3/4 cup pumpkin puree, 170g
- 2 eggs, room temperature
- 1/3 cup maple syrup
- 1 1/2 cup almond flour, 150g
- 1/4 cup tapioca flour, 30g
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/2 cup chocolate chip, divided
Equipment
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, and maple syrup.
- In a separate bowl, whisk together the dry ingredients – almond flour, tapioca flour, baking soda, and pumpkin spice. Sift if needed until no clump is left.
- Combine the dry and wet ingredients. Gently combine using a spatula.
- Fold in 3/4 of the chocolate chips into the batter.
- Use a medium-sized scooper or spoon, divide the batter among 9 – 10 muffin cups, filled up close to the top. Sprinkle the rest of the chocolate chips on top.
- Bake for approximately 20 – 22 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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
