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    Home » Bread » Muffins

    Pumpkin Chocolate Chip Muffins (Keto, Paleo, Gluten Free)

    September 20, 2020 Updated: September 15, 2021 by Lisa Wells / 5 Comments

    Pumpkin chocolate chip muffins keto paleo gluten-free

    Pumpkin chocolate chip muffins - an easy pumpkin recipe with chocolate chips and a hint of cinnamon.

    Pumpkin chocolate chip muffins on rack

    Chilly fall mornings are perfect for baking. It's the season for pumpkin everything, so pumpkin muffins with chocolate chips and a little cinnamon are on the menu. These muffins are the perfect combination of moist pumpkin bread, gooey chocolate, and warm cinnamon spice.

    This post includes some affiliate links for your convenience. You can read my full disclosure policy here.

    Here's what you'll need

    These muffins made with almond flour so they're gluten-free and come with low carb, keto and dairy-free options. The key ingredients are:

    • Pumpkin, of course. Be sure to use plain pumpkin puree with nothing added, not pumpkin pie filling. The ingredients should be just pumpkin
    • Almond flour - look for blanched and super fine almond flour for the best baking results
    • Cinnamon or pumpkin spice blend if you prefer. I've tested this recipe with both and it's good both ways
    • Sweetener - this recipe is not overly sweetened. You'll need just ¼ cup of coconut sugar for paleo or 1:1 low carb sugar substitute for the keto version
    • Dark chocolate chips - I like these stevia-sweetened chocolate chips
    • And the usual baking basics: eggs, ghee or coconut oil, baking soda, fine sea salt, and apple cider vinegar (to activate the baking soda).
    Inside of pumpkin chocolate chip muffin

    How to make them

    This recipe uses the traditional muffin method. You mix all the dry ingredients in one bowl and all the wet ingredients in another bowl, then mix them together and fold in the chocolate chips.

    Pro tip: To keep your almond flour muffins from sticking, use silicone baking cups or line your muffin tin with parchment (these liners are the best I've found).

    Use a cookie scoop to fill the muffin cups and bake and just starting to brown and cooked through.

    These pumpkin chocolate chip muffins are so good warm right out of the oven, they're perfect for breakfast. Try them with a dairy-free cappuccino or even a pumpkin spice coconut latte for some extra fall flavor.

    Any leftovers can go in the freezer for grab-and-go breakfasts later in the week. I like to keep my freezer stocked with a few different muffin flavors so I always have a no-cook breakfast option.

    Pumpkin Chocolate Chip Muffins

    To thaw and reheat them, just place the muffins in a cold oven, then set it to 300 degrees. Heat the muffins until they are completely thawed and warmed through.

    These sweet and spicy pumpkin chocolate chip muffins are hard to resist. They're great for a quick breakfast on the run, a mid-afternoon snack, or even a simple dessert.

    You can't beat the combination of pumpkin, spice, and chocolate chips in a muffin - especially when the recipe is gluten-free, grain-free, and so easy!

    More Gluten Free Fall Muffin Recipes

    Try these easy almond flour muffin recipes for more fall favorites.

    • Almond Flour Apple Muffins
    • Walnut Muffins with Olive Oil & Honey
    • Carrot Pineapple Muffins
    • Almond Flour Banana Muffins
    • Cranberry Orange Muffins
    Pumpkin chocolate chip muffins on rack with pumpkins

    Pumpkin Chocolate Chip Muffins

    An easy pumpkin muffin recipe with chocolate chips and a hint of cinnamon. 
    4.75 from 4 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins
    Servings: 9 muffins
    Course: Breakfast
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 200 grams almond flour about 2 cups
    • ¼ cup coconut sugar or keto sweetener
    • 2 teaspoons cinnamon
    • ½ teaspoon baking soda
    • ⅛ teaspoon sea salt
    • 3 eggs
    • ½ cup pumpkin puree
    • 2 tablespoons ghee or coconut oil melted
    • 1 teaspoon apple cider vinegar
    • ¼ cup dark chocolate chips sugar-free

    Instructions

    • Preheat oven to 325 degrees and grease or line a muffin tin.
    • Combine almond flour, coconut sugar, cinnamon, baking soda, and salt in a large bowl. Combine eggs, pumpkin, ghee, and vinegar in a medium bowl. Stir wet ingredients into dry ingredients. Fold in chocolate chips.
    • Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
    • Bake for 20 - 25 minutes, until golden brown and toothpick inserted in the center, comes out clean. Cool on a wire rack.

    Notes

    For keto: use keto 1:1 sugar substitute
    For dairy-free: use coconut oil instead of ghee

    Nutrition

    Calories: 219kcal Carbohydrates: 13g Protein: 7g Fat: 17g Saturated Fat: 4g Cholesterol: 63mg Sodium: 123mg Potassium: 48mg Fiber: 3g Sugar: 4g Vitamin A: 2197IU Vitamin C: 1mg Calcium: 63mg Iron: 2mg
    Keyword: Quick and Easy
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Comments

    1. Annie

      September 21, 2015 at 5:46 pm

      Hum.... so good! They disappeared after 2 hours! Almond flour is a bit expensive to make a big recipie... but i love it! All the recipies that i tried from you, especially muffins were perfectly good! Thank you!

      Reply
      • Lisa

        September 22, 2015 at 12:20 pm

        Thanks, Annie! Glad you loved them!

        Reply
    2. Terri Miller

      September 23, 2020 at 10:27 am

      5 stars
      Do you think they would be good without the chocolate? Would something else need to be substituted for the chocolate?

      Reply
      • Lisa

        September 28, 2020 at 12:12 pm

        Hi Terri, you could leave them out but I would probably substitute raisins for a little extra sweetness.

        Reply
        • Deborah Brazil

          October 10, 2020 at 2:34 pm

          5 stars
          Or you could use craisins instead of chips or raisins.
          Looking forward to making these and your other muffins.
          Thanks

          Reply

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