Paleo Pumpkin Chocolate Chip Muffins

Oh yes, I’m going there!

Basically the second it was officially Autumn, I grabbed a can of pumpkin and my apron. Call me “basic”, see if I care!

While I wouldn’t say the weather is exactly screaming “FALL!”, the mornings have been cooler, the days slightly crisper, and the harsh heat seems to have at least taken a break for the time being. In Southern California, that’s really all you can ask for!

So on Sunday morning, I decided it was time to whip up a batch of Pumpkin Chocolate Chip Muffins.

I feel like we all need a solid, simple, and guiltless pumpkin bread/muffin recipe to turn to each Fall. Well, this is it!

The recipe is about as simple and forgiving as you can get when baking. While I love baking, I wouldn’t say it is my strong suit when it comes to creating in the kitchen. It can be a little finicky, especially when working with different kinds of flours. But this recipe allows for a lot less perfection than most, which I love.

This recipe does call for 3 different kinds of paleo friendly flours, which may deter you if you don’t have all of these things on hand. However, I really do think that having the variety is what helps make the texture so perfectly “bready”. Not too dense, not too dry or moist, juuuust right.

The sweetness is pretty perfect as well. I love that they are healthy enough to feel good about eating one with your morning coffee, while also feeling a little indulgent at the same time! To make them even more breakfast-y, you could totally leave out the chocolate chips and they would still be delicious. But then again, why would you want to do that!? 😉

Anyway, I have been snacking on these muffins all week long and loving them just the same every time. I will definitely be making them many more times between now and Thanksgiving. I went with muffins this time, because I love how easy they are as individual servings, but I will also create the loaf version to serve at breakfast/brunch this pumpkin season 🙂

Ingredients 

• 3 eggs
• 1 cup organic pumpkin puree
• 1/3 cup full-fat coconut milk (blended prior to measuring)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 3/4 cups almond flour
• 1/4 cup arrowroot flour
• 1 Tbsp coconut flour
• 1 tsp baking soda
• 1 Tbsp pumpkin pie spice
• 1/2 tsp cinnamon
• pinch of sea salt
• 1/2 cup chocolate chips (I like Enjoy Life!)

Instructions

1. Preheat oven to 350º. Line a muffin tin with 12 muffin liners. (I recently purchased these silicon liners from Amazon because I love how the muffins come out nice and clean and since they are reusable, I don’t ever have to worry about running out!)
2. In a large bowl, whisk the wet ingredients-eggs, pumpkin, coconut milk, maple syrup, and vanilla. 
3. In a medium bowl, mix the dry ingredients-almond flour, arrowroot flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and salt. I like to use a fork to help break down any clumps and make sure everything gets mixed in evenly. 
4. A little at a time, mix the dry ingredients into the wet batter. Once all is combined, gently stir in the chocolate chips. 
5. Using a large spoon, carefully and evenly scoop the batter into the 12 muffin liners. Place muffin tin into the oven and bake for 25-28 minutes. (Mine wasn’t quite ready at 25.) Insert a toothpick into the center of the middle muffin to check that it comes out clean…if it does, they are ready! 
6. Remove from the oven and allow to cool for 20 minutes. Eat one right away while it’s still warm with a nice cup of coffee, or store in a sealed container on the counter for a day, or in the fridge for a week. I am sure these would freeze nicely as well-just wrap them individually with plastic wrap.

These are just the perfect little weekend baking project-they taste delicious, are wholesome and healthy, and just scream FALL. October will be here in a blink…so what are you waiting for!? 😉

Print

Chocolate Chip Pumpkin Muffins

Prep Time

10 mins

Cook Time

28 mins

Total Time

38 mins

 

The perfect, simple, and healthy Autumn baked good! 

Course: Breakfast, Dessert

Servings: 12

Author: Maggie @ Our Fine Day

Ingredients

• 3 eggs
• 1 cup organic pumpkin puree
• 1/3 cup full-fat coconut milk blended prior to measuring
• 1/3 cup maple syrup
• 1 tsp  vanilla extract
• 1 3/4 cups almond flour
• 1/4 cup arrowroot flour
• 1 Tbsp coconut flour
• 1 tsp  baking soda
• 1 Tbsp pumpkin pie spice
• 1/2 tsp cinnamon
• pinch of sea salt
• 1/2 cup chocolate chips I like Enjoy Life!

Instructions

1. Preheat oven to 350º. Line a muffin tin with 12 muffin liners. 

2. In a large bowl, whisk the wet ingredients-eggs, pumpkin, coconut milk, maple syrup, and vanilla.
3. In a medium bowl, mix the dry ingredients-almond flour, arrowroot flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and salt. I like to use a fork to help break down any clumps and make sure everything gets mixed in evenly.
4. A little at a time, mix the dry ingredients into the wet batter. Once all is combined, gently stir in the chocolate chips.
5. Using a large spoon, carefully and evenly scoop the batter into the 12 muffin liners. Place muffin tin into the oven and bake for 25-28 minutes. (Mine wasn't quite ready at 25.) Insert a toothpick into the center of the middle muffin to check that it comes out clean...if it does, they are ready!
6. Remove from the oven and allow to cool for 20 minutes. Eat one right away while it's still warm with a nice cup of coffee, or store in a sealed container on the counter for a day, or in the fridge for a week. I am sure these would freeze nicely as well-just wrap them individually with plastic wrap.

Recipe Notes

If you prefer to make a loaf of pumpkin bread, add the batter to a loaf pan and bake at 350º for 1 hour.