Pumpkin Chocolate Chip Muffins

Almond flour based muffins flavored with pumpkin, pie spice, and lots of chocolate. Make them in a blender for easy cleanup. Paleo/ gluten free/ dairy free
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:40 g
Carbohydrates:46 g
Protein:8 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°F and line a 6 cup muffin tin with liners.
  2. Use a hand mixer or blender (see notes) to combine the pumpkin, coconut oil, eggs, maple syrup, and vanilla.
  3. In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and pumpkin pie spice. Sift this into the wet ingredients and slowly blend. Stir the chocolate chips in by hand.
  4. Evenly distribute the batter between the 6 muffin cups then bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.


If you have a blender capable of handling batters like a Blendtec or Vitamix, use that for easily pouring the batter into the muffin cups and quick cleanup. I used my Blendtec for this recipe. Try swapping out the chocolate for 3/4 C roughly chopped pecans or walnuts. So good!

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