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 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.
- 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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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
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
Comments
Leigh
I was looking for a chocolate chip pumpkin muffin recipe made with coconut flour and was happy to find this one to try. I cut the sugar to a half cup because that's about my max in a recipe of this size and type, especially given that there's also a bit of maple syrup. I also messed up and put in a whole cup of pumpkin puree! When I realized my mistake I pivoted and left out the oil to let 1/3 of a cup of the extra pumpkin puree act as a substitute for the oil, and then I also added a quarter cup of tapioca flour to help absorb the final extra 1/3 cup of puree. I also reduced the chocolate chips by 1/4 of a cup because the batter was so full of them by the time I'd stirred in 3/4 of a cup. It made 14 muffins. They came out delicious. I would use this recipe again as a base to adapt to my tastes and ingredients on hand. Thanks for sharing!
Kimberlee Ho
Thank you so much for sharing how you adapted them to suit your tastes - so happy you love them!