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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.