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 ½ 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?!
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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
12 servings per container
- Amount Per ServingCalories289
- % Daily Value *
- Total Fat
- Saturated Fat 10.7g 54%
- Cholesterol 93mg 31%
- Sodium 165mg 7%
- Total Carbohydrate
- Dietary Fiber 4.2g 17%
- Sugars 23.8g
- Protein 6.1g 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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