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    Home » Breakfast » Muffins

    Paleo Pumpkin Muffins with Chocolate Chips

    October 26, 2018 By Kimberlee Ho Leave a Comment

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    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!

    This post may contain affiliate links. If you click on a link and then make a purchase, I may get a small commission from that sale, at no extra cost to you.

    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?!

    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 Apple Muffins
    • Paleo Lemon Muffins Swirled with Blueberry Jam
    • Paleo Sandwich Bread (Nut-free, Dairy-free, Gluten-free)
    • Nut-free Paleo Chocolate Chip Cookies
    pumpkin muffin on a plate with a bite taken out

    Paleo Pumpkin Muffins with Chocolate Chips

    Even us Paleo junkies want a piece of the Pumpkin pie this time of year. So I baked up this Paleo friendly Pumpkin Muffin recipe. And added in some dairy-free chocolate chips for good measure cuz every good muffin recipe needs chocolate!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
    Cuisine: American
    Servings: 12 servings
    Calories: 289kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • ¾ cup coconut flour
    • ¾ cup coconut palm sugar
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 6 large eggs room temperature
    • ⅓ cup pumpkin puree
    • 2 tablespoons pure maple syrup
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsweetened canned coconut milk stirred well
    • ⅓ cup coconut oil melted
    • 1 cup dairy-free chocolate chips or dairy-free chocolate chunks
    US Customary - Metric

    Instructions

    • Preheat the oven to 350º F (180ºC). Grease or line with silicone liners 12 muffin cups in a muffin tin.
    • In a medium bowl, mix together the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt. In another bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla and coconut milk until well combined. Add the wet ingredients to the dry ingredients and mix until well combined. Add in the melted coconut oil and stir until smooth. Fold in the chocolate.
    • Using an ice cream scoop, scoop batter into prepared muffin pan so each muffin cup is about two-thirds full. Bake in preheated oven for 23-25 minutes or until a toothpick inserted in the middle muffin comes out clean. Cool for 10 minutes in pan then transfer to wire rack.

    Notes

    • These taste best when warm and the chocolate is melty!
    • To store, wrap individually in plastic wrap and place in fridge or freezer. They keep really well in the freezer for several months. To serve, warm in toaster oven at 350ºF (180ºC) for 1-2 minutes or microwave for 30 seconds on 50% power
    • This recipe makes 12 standard-size muffins or 6 jumbo muffins. Nutrition info is for 1 standard sized muffin. Muffins in the photos are jumbo-sized
    • Recipe adapted from Super Paleo Snacks cookbook

    Nutrition

    Calories: 289kcal | Carbohydrates: 32.1g | Protein: 6.1g | Fat: 16.3g | Saturated Fat: 10.7g | Cholesterol: 93mg | Sodium: 165mg | Fiber: 4.2g | Sugar: 23.8g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

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    Filed Under

    MuffinsFall
    « Classic Pumpkin Roll
    My BEST Chocolate Chip Cookies »

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    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

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