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These paleo pumpkin muffins are dairy and grain free, gluten free and made without refined sugar! The muffins are full of festive pumpkin flavor, slightly spiced and deliciously moist! My gluten eating brother loved them and went back for more! And he was skeptical that they were actually gluten free!
I made these muffins to be similar to the Simple Mills pumpkin muffins that I love! In a pinch their pumpkin muffin mix is great, but I just don’t have it in my budget to spend eight dollars a bag! These are a much cheaper and just as delicious option! The addition of dark chocolate chips make them feel even more indulgent! The muffins are very good slightly warmed, and sometimes I like to top with cream cheese (Kite hill has great dairy free options).
Ingredients For Pumpkin Muffins
They are made with almond flour and coconut flour which helps have a lower glycemic index to keep your blood sugar stable, and adds fiber. I get my almond flour from Costco or thrive market. Coconut oil adds lots of healthy fats to the muffins and keeps them moist. Pumpkin is rich in minerals and nutrients, including the antioxidant beta carotene. This antioxidant converts to vitamin A in our bodies. Choosing organic pumpkin is preferable for the best flavor and texture. Look for a thinner consistency and brighter color as opposed to the thick brown colored pumpkin from Libbys. I get rescued pumpkin puree from Misfits Market! (Use code COOKWME-SL8SNAODLJO for 10 dollars off if you’d like to try fresh, seasonal produce delivered to your door!)
To keep the recipe truly paleo, you can choose chocolate chips without refined sugar such as lily’s chocolate chips. I usually just use dark chocolate chips as they aren’t very high in sugar and easy to find.
I like to bake my muffins in unbleached parchment paper cups or reusable muffin cups to help keep my baking non toxic. Read more about proper kitchen tools to use here.
Enjoy being festive and celebrating this fall season with these delicious paleo pumpkin muffins! They are great to make a big batch to have around for holiday guests!
Paleo Chocolate Chip Pumpkin Muffins
Ingredients
- 2 eggs
- 1 cup coconut sugar
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 2 cups almond flour
- ½ cup arrowroot starch
- 3 Tb coconut flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ cup coconut oil (melted)
- 1 cup dark chocolate chips optional
Instructions
- Preheat oven to 375 degrees F.
- In a medium sized mixing bowl beat the eggs, pumpkin, sugar and vanilla together.
- Add the dry ingredients and stir until well combined.
- Add the melted coconut oil slowly as you stir it in.
- Gently fold in chocolate chips if adding.
- Put in unbleached parchment paper muffin liners or reusable liners. Distribute evenly among 12. Bake for 20 minutes at 375 degrees, or until muffins are firm to the touch and slightly browned.