This recipe is perfect for those chilly mornings when you can’t seem to drag yourself out from under your blankets. What usually gets me out of bed is the promise of a warm breakfast, and heating one of these up is the perfect way to start your day without much effort. If you bake a lot, the majority of these ingredients should already be found around your house.
I used pumpkin pie spice in this recipe, but it’s made up of ginger, cloves, nutmeg, and cinnamon. If you don’t have the pre-mixed spice you can simply use a bit of each of the four spices it is made up of! If you’re going this route, I’d be a little heavier on the cinnamon and nutmeg.
I also used mini chocolate chips, which I find give a better texture and consistency than the larger kind. This way, you get bites that are filled with the delightful flavor of spiced pumpkin mixed with sweet chocolate. When using larger chocolate chips, I always end up getting a few bites where the chocolate flavor overwhelms the rest of the muffin. All of my little chocolate chips got hidden on the inside of the muffins so no one expected them to be there. Everyone was delightfully surprised.
These muffins are extremely aromatic and will leave your entire house smelling like the sweet spices of autumn! They’re the perfect breakfast, dessert, or midnight snack- yum.
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup or raw honey (I used maple syrup)
- ¼ cup olive oil
- 3 eggs
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup mini chocolate chips
- small pinch of salt
- Preheat oven to 350 degrees F.
- Mix together pumpkin puree, maple syrup, olive oil, eggs, and vanilla extract.
- In a separate bowl, mix together coconut flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Mix dry and wet ingredients together until well blended.
- Add in chocolate chips, mix well.
- Spray a muffin tin with non-stick cooking spray or line with 8 paper muffin cups. Fill each until they are almost full.
- Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
The Pumpkin Chocolate Chip Muffin recipe is very easy to prepare and yummy!! When I started eating Paleo this was the perfect go tomrecipe when I wanted something sweet and moist 🙂
Does this NEED the baking powder? I haven’t been able to find baking powder that does not contain cornstarch.
Wow – these are delicious! I’m following a Paleo – ketogenic diet due to health reasons and these babies are really low in carbs (bonus)! I subbed the maple syrup because I don’t tolerate it, so used erythritol instead (same amount). I also used coconut oil instead of olive oil – they tasted so good
made these for a birthday brunch and they were a HIT! will definitely be making again!
These muffins were a big hit with my 3 littles ones (9, 8 and 6) but 8 muffins disappear too quickly. Can you help how to double or even triple the recipe?
What a disaster !!!I bake on a daily basis since i discovered I have celiac in 2006,and rarely things didn’t come out right,this being one of them.Followed the recipe to a T and all I got was a mushy thing in the middle.Also,I believe the chocolate chips don’t belong in this mixture.I would have preferred walnuts or pecans.I will try again with those,hopefully they will come out right.
My Paleo family LOVED these muffins! Especially my 4 year old! I eliminated the chocolate chips and used a 24 count mini muffin pan. Baking time was 15 mins. This recipe will be added to our repertoire!
Thank you so much for this recipe. I was afraid it would be too eggy but texture was great and likewise on the taste. I added some walnut pieces to the top like your banana muffins. (They were also very good.)
Willl applesauce work, instead of oil, in this recipe? I love these but need to reduce my calories. Has anyone tried these using applesauce or any other oil replacement?
Made these twice in one week they were so good! I used half maple syrup, half molasses for the sweetener. They were just the right amount of sweet. I picked this recipe because of the lower sugar content.