Pumpkin chocolate chip muffins—an easy pumpkin recipe with chocolate chips and a hint of cinnamon.
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.
These pumpkin chocolate chip muffins are so good warm right out of the oven, they're perfect for breakfast. Try them with a paleo 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.
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, chocolate, and cinnamon—especially when the recipe is gluten-free, grain-free, and so easy! This post includes some affiliate links for your convenience. You can read my full disclosure policy here.
An easy pumpkin muffin recipe with chocolate chips and a hint of cinnamon.
Preheat oven to 325 degrees and grease or line muffin tin.
Combine almond flour, coconut sugar, cinnamon, baking soda, and salt in large bowl. Combine eggs, pumpkin, ghee, and vinegar in 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 center comes out clean. Cool on wire rack.
For dairy-free: use coconut oil instead of ghee