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.
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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).
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.
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.
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!
More Gluten Free Fall Recipes
Pumpkin Chocolate Chip Muffins
- 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.