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

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

Pumpkin Chocolate Chip Muffins - an easy recipe with chocolate chips and a hint of cinnamon. Gluten-free, grain-free and paleo-friendly. | Cook Eat Paleo

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.

Pumpkin Chocolate Chip Muffins | Cook Eat Paleo

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.

More Fall Paleo Recipes

Print Recipe

Pumpkin Chocolate Chip Muffins

An easy pumpkin muffin recipe with chocolate chips and a hint of cinnamon. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Quick and Easy
Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
Servings: 9 muffins
Author: Cook Eat Paleo

Ingredients

  • 200 grams almond flour about 2 cups
  • 1/4 cup coconut sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 3 eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons ghee or coconut oil melted
  • 1 teaspoon apple cider vinegar
  • 1/4 cup dark chocolate chips

Instructions

  • 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.

Notes

For dairy-free: use coconut oil instead of ghee

More easy pumpkin recipes

Paleo Pumpkin Coconut Smoothie | Cook Eat Paleo

Paleo Pumpkin Coconut Smoothie

Paleo Pumpkin Pie | Cook Eat Paleo

Paleo Pumpkin Pie

Pumpkin Spice Coconut Latte | Cook Eat Paleo

Pumpkin Spice Coconut Latte

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BONUS DOWNLOAD: Click here to get a free printable paleo shopping list. FREE Printable Paleo Shopping List

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Filed Under: Breads & Muffins, Breakfast & Brunch Tagged With: almond flour, vegetarian Posted by: Lisa 2 Comments

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Reader Interactions

Comments

  1. Annie

    September 21 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 at 12:20 pm

      Thanks, Annie! Glad you loved them!

      Reply

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