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Paleo Pumpkin Muffins with Chocolate Chips

  • Author: Kim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


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!




  1. Preheat the oven to 350 degrees F. Grease or line with silicone liners 12 muffin cups in a muffin tin
  2. Prepare the muffin batter: 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
  3. Bake & Cool: 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


  • 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 350 degrees for 1-2 minutes or microwave for 30 seconds on 50% power
  • Recipe adapted from Super Paleo Snacks cookbook
  • Category: Paleo muffins
  • Method: Bake
  • Cuisine: Paleo

Keywords: paleo, pumpkin, muffins, fall, chocolate chip muffins, dairy free, nut free