Even us Paleo junkies want a piece of the (pumpkin) pie this time of year (gotta love a good pun!). So I baked up this Paleo friendly Pumpkin Muffin recipe.
And, of course, added in some dairy-free chocolate chips for good measure cuz every good muffin recipe needs chocolate!
When I’m looking for a quick weekday breakfast or a snack to satisfy my late afternoon chocolate craving (who am I kidding? this can happen anytime, not just late afternoon!), this Pumpkin Muffin recipe is my go-to!
I like to warm it in the toaster oven for a minute or so, just till the chocolate chips are melty and gooey, then dig in with a nice hot steaming cup of tea.
And, you know what? It’s totally Paleo diet compliant!
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How to Make these Pumpkin Muffins
Making these healthy Pumpkin Muffins is super easy. No hand mixer or stand mixer required – just a couple of bowls, a bunch of Paleo-friendly ingredients, and you’re off to the races.
Another awesome fact about this recipe is that it’s nut-free.
There are a ton of Paleo muffin recipes out there, but unfortunately, most of them contain nuts, something I try to avoid in my house because of my daughter’s allergy.
So, this recipe checks both the Paleo box and the nut-free box, making it, well, kick ass!
Ingredients Needed to Make Pumpkin Muffins with Chocolate Chips
Here is a list of ingredients needed to make these super delicious muffins:
- Coconut Flour: most paleo recipes use almond flour, however, my household is nut-free so using coconut flour keeps these muffins gluten-free and nut-free and flavorful
- Coconut Palm Sugar: feel free to substitute the coconut sugar for any refined-sugar free sweetener you have in your pantry or that you prefer to use. Don’t worry, coconut sugar doesn’t taste coconutty
- Pumpkin Pie Spice: I buy this pre-made spice in the baking aisle, however, you can mix up your own by combining 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Measure out 1 tablespoon for this recipe and store the rest in an airtight container for up to 6 months
- Ground Cinnamon
- Baking Soda
- Kosher Salt
- Eggs: this recipe calls for 6 eggs. I know, it’s a lot of eggs. But, trust me, these muffins are worth it. (PS the original recipe from which I adapted these muffins called for NINE eggs. Yes, 9)
- Pumpkin Puree: I buy the store-bought kind that comes in a can. It can be found in the baking aisle of the grocery store during the Fall and Winter holiday season or online in the off-season
- Maple Syrup: be sure to use the real stuff, pure maple syrup. Not the stuff we used as kids on own pancakes that’s made up of corn syrup and other refined sugars
- Vanilla extract: this is my favorite brand.
- Unsweetened Full-fat Coconut Milk: the stuff that comes in a can, not the coconut milk that comes in a carton and says Coconut Milk Beverage. Look for coconut milk that’s full-fat and not light. And be sure it’s unsweetened
- Coconut Oil: Yes, this recipe calls for a few coconut ingredients. NO, the muffins do not taste like coconut. However, if you are worried about this, I would recommend using refined coconut oil which has a much less coconutty taste to it than does unrefined coconut oil. There’s a negligible difference in terms of nutritional value, too
- Dairy-free Chocolate Chips or Chunks: I really like Enjoy Life brand of chocolate, but feel free to use any type of chocolate you prefer. Dark chocolate is a good alternative if you cannot find dairy-free chocolate
Now, I’ve made this recipe with both dairy-free chocolate chips (pictured) and dairy-free chocolate chunks. I tend to prefer the chunks.
Here is a link to my fave brand – they’re dairy-free, nut-free, and soy-free and they take up a lot of space in these muffins, which means more chocolate in every bite – how kickass is that?!
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more paleo-friendly recipes? Give these a try:
- Paleo Chocolate Chip Cookies (Nut-free)
- Paleo Sandwich Bread (Nut-free)
- Paleo Apple Muffins
- Paleo Lemon Muffins Swirled with Blueberry Jam
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