Pumpkin Chocolate Chip Muffins
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
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!
Join My Community!
Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!
Pumpkin Chocolate Chip Muffins
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 2 1/2 cups 350g packed almond flour
- 3/4 cup 96g arrowroot powder
- 4 tsp double acting aluminum free baking powder
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup 113g unsalted butter, ghee, or palm shortening, softened
- 1 cup packed 170g coconut sugar**
- 2 eggs
- 3/4 cup 180g pumpkin purée
- 1 tsp vanilla extract
- 3/4 cup 135g dairy free chocolate chips
- 3/4 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
Instructions
- 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 1/2 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.
Did you love the recipe? I would love it if you left me a 5-star review below! 
Did you make this recipe?
Tag @itskitskitchen on Instagram and hashtag it #kitskitchen
**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!
xx Kit
Disclosure: This post contains affiliate links (Amazon Associate). These links do not cost you anything, but I do receive a commission when you use them. They are a great way to support blogs you love and pick up some good things while doing it!
Other Recipes You'll Love
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’m just getting ready to come off while 39 and eat mostly paleo. These look like such a yummy treat for the kiddos! I love your blog, btw. First timer and loving the blog style and recipes.
Meant whole30 😂😂😂😂.
Hi, Kari! Aww thanks! Did you end up making the recipe? 🙂
These muffins are paleo?! They look amazing!
Yes!! Thank you ☺️
I’m slowly switching to a gluten free diet, and these muffins are delicious. Nice and moist on the inside. A perfect treat for the fall, and the whole house smells wonderful.
Thanks so much for the amazing review! So glad you love the recipe! 😊
Looks yummy! I might cut sugar in half and use some Stevia…
Hi, Aundrea! Thanks!! You could also try using a monk fruit sweetener like Lakanto 1:1 sugar substitute ☺️