OMG these muffins. SO GOOD. Pumpkin, chocolate chips, holiday spices, and walnuts. Seriously, what more could you want in a sweet seasonal treat?
A few days ago I set out to make a paleo version of my family’s harvest loaf cake recipe. It’s a fall/winter favorite, especially around Christmas time. For recipe testing purposes, I baked my test batch in muffin form. It turned out perfectly on the first try! Woohoo! Then I faced a dilemma… the muffin version was just so cute! And took less than half the time to bake. Soooooo I ditched the loaf idea and just stuck with muffins. Because muffins are cute and more fun to eat anyway.
Like I said, these pumpkin chocolate chip muffins are adapted from a family recipe to make them paleo, gluten free, dairy free, and naturally sweetened. However, these are by no means a low calorie treat. They’re just a little healthier than the original recipe, especially since regular cane sugar is replaced by coconut sugar. Coconut sugar is not quite as sweet and has a less significant affect on blood sugar levels.
I like to eat these delicious muffins plain or with a small swipe of butter. But for photography purposes, you know I had to include a pretty glaze. The glaze is totally optional and not really necessary. If you do want to make a glaze, you can make a quick one from powdered maple sugar and coconut milk. You could also just use melted coconut butter! Yum!
I hope you enjoy the recipe as much as I do! It’s great for a breakfast, brunch, a snack or even dessert! 😍 Happy baking!
- 2½ cups (350g) packed almond flour
- ¾ cup (96g) arrowroot powder
- 4 tsp double acting aluminum free baking powder
- ½ tsp sea salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (113g) unsalted butter, ghee, or palm shortening, softened
- 1 cup packed (170g) coconut sugar**
- 2 eggs
- ¾ cup (180g) pumpkin purée
- 1 tsp vanilla extract
- ¾ cup (135g) dairy free chocolate chips
- ¾ cup (90g) chopped walnuts
- *Glaze is optional (glaze can be made from a mixture of powdered maple sugar and coconut milk OR just simply use melted coconut butter)
- **For low carb option, see text below
- Preheat oven to 350ºF (177ºC).
- Grease and flour a muffin pan or line with paper muffin liners.
- Combine almond flour, arrowroot powder, baking powder, salt, and spices in a large mixing bowl.
- Using a stand mixer or hand mixer, cream together butter and coconut sugar until light and fluffy. The color should turn from dark to light brown.
- Add eggs and beat on medium until combined.
- Add pumpkin and vanilla and beat on medium until combined.
- With the mixer on a low speed, slowly add in the dry ingredients until well combined.
- Turn off mixer and stir in chocolate chips and ½ cup (60g) of the chopped walnuts by hand.
- Divide batter evenly in muffin pan.
- Sprinkle tops with remaining chopped walnuts.
- Bake for 20-25 minutes or until tops are golden brown and spring back when lightly pressed.
- Allow to cool in the pan for 5 minutes, then remove to a cooling rack. Allow to cool completely. Drizzle with glaze, if desired.
- Store at room temperature for up to 5 days.
**For a low carb option, try replacing the coconut sugar with Lakanto Golden Monkfruit 1:1 sweetener.
Did you like the recipe? If so, let me know in the comments and leave a review!