Pumpkin Chocolate Chip Muffins



These paleo pumpkin chocolate chip muffins are seriously perfection. They’ve got that ideal muffin texture: dense and crisp on the outside + fluffy and moist on the inside. To make things even more exciting- they’re filled with melty chocolate chips. They also happen to be dairy-free, refined sugar-free, and grain free.



1 cup almond flour (can sub with hazelnut flour)

1/2 cup arrowroot flour (can sub with tapioca flour)

3 tablespoons coconut flour

2 tablespoons flax meal (ground flaxseed)

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/4 teaspoon sea salt

1 cup canned pumpkin

6 tablespoons maple syrup

4 tablespoons melted coconut oil

2 eggs (can also use 2 egg whites)

1/3 cup dark chocolate chips ( I used dairy-free sugar-free chips from Lily’s)


**if you have it, you can alternatively use 1 3/4 cups of Paleo flour mix instead of using almond, arrowroot, and coconut flour.

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Preheat oven to 350 degrees F.

Combine all of the dry ingredients until combined. Next, whisk together all of the wet ingredients and pour into the dry ingredients. Mix everything together until a batter forms. You can either add chocolate chips to the batter or add them to the muffins once they’re in the muffin pan. You can also feel free to omit chocolate and add other nuts or seeds instead!

This recipe will either make 6 large muffins or 9 smaller muffins. Bake for 20-25 minutes (time will vary depending on muffin size). Check the muffins after 20 minutes and if they don’t seem browned and cooked inside, let them go for another few minutes.






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