Pumpkin Chocolate Chip Muffins
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
OMG these muffins. SO GOOD. Pumpkin, chocolate chips, holiday spices, and walnuts. Seriously, what more could you want in a sweet seasonal treat?
A few days ago I set out to make a paleo version of my family’s harvest loaf cake recipe. It’s a fall/winter favorite, especially around Christmas time. For recipe testing purposes, I baked my test batch in muffin form. It turned out perfectly on the first try! Woohoo! Then I faced a dilemma… the muffin version was just so cute! And took less than half the time to bake. Soooooo I ditched the loaf idea and just stuck with muffins. Because muffins are cute and more fun to eat anyway.
Like I said, these pumpkin chocolate chip muffins are adapted from a family recipe to make them paleo, gluten free, dairy free, and naturally sweetened. However, these are by no means a low calorie treat. They’re just a little healthier than the original recipe, especially since regular cane sugar is replaced by coconut sugar. Coconut sugar is not quite as sweet and has a less significant affect on blood sugar levels.
I like to eat these delicious muffins plain or with a small swipe of butter. But for photography purposes, you know I had to include a pretty glaze. The glaze is totally optional and not really necessary. If you do want to make a glaze, you can make a quick one from powdered maple sugar and coconut milk. You could also just use melted coconut butter! Yum!
I hope you enjoy the recipe as much as I do! It’s great for a breakfast, brunch, a snack or even dessert! 😍 Happy baking!
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Pumpkin Chocolate Chip Muffins
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 2 1/2 cups 350g packed almond flour
- 3/4 cup 96g arrowroot powder
- 4 tsp double acting aluminum free baking powder
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup 113g unsalted butter, ghee, or palm shortening, softened
- 1 cup packed 170g coconut sugar**
- 2 eggs
- 3/4 cup 180g pumpkin purée
- 1 tsp vanilla extract
- 3/4 cup 135g dairy free chocolate chips
- 3/4 cup 90g chopped walnuts
- *Glaze is optional glaze can be made from a mixture of powdered maple sugar and coconut milk OR just simply use melted coconut butter
- **For low carb option see text below
Instructions
- Preheat oven to 350ºF (177ºC).
- Grease and flour a muffin pan or line with paper muffin liners.
- Combine almond flour, arrowroot powder, baking powder, salt, and spices in a large mixing bowl.
- Using a stand mixer or hand mixer, cream together butter and coconut sugar until light and fluffy. The color should turn from dark to light brown.
- Add eggs and beat on medium until combined.
- Add pumpkin and vanilla and beat on medium until combined.
- With the mixer on a low speed, slowly add in the dry ingredients until well combined.
- Turn off mixer and stir in chocolate chips and 1/2 cup (60g) of the chopped walnuts by hand.
- Divide batter evenly in muffin pan.
- Sprinkle tops with remaining chopped walnuts.
- Bake for 20-25 minutes or until tops are golden brown and spring back when lightly pressed.
- Allow to cool in the pan for 5 minutes, then remove to a cooling rack. Allow to cool completely. Drizzle with glaze, if desired.
- Store at room temperature for up to 5 days.
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**For a low carb option, try replacing the coconut sugar with Lakanto Golden Monkfruit 1:1 sweetener.
Did you like the recipe? If so, let me know in the comments and leave a review!
xx Kit
I’m just getting ready to come off while 39 and eat mostly paleo. These look like such a yummy treat for the kiddos! I love your blog, btw. First timer and loving the blog style and recipes.
Meant whole30 😂😂😂😂.
Hi, Kari! Aww thanks! Did you end up making the recipe? 🙂
These muffins are paleo?! They look amazing!
Yes!! Thank you ☺️
I’m slowly switching to a gluten free diet, and these muffins are delicious. Nice and moist on the inside. A perfect treat for the fall, and the whole house smells wonderful.
Thanks so much for the amazing review! So glad you love the recipe! 😊
Looks yummy! I might cut sugar in half and use some Stevia…
Hi, Aundrea! Thanks!! You could also try using a monk fruit sweetener like Lakanto 1:1 sugar substitute ☺️