Paleo Pumpkin Chocolate Chip Muffins

I can’t get enough of this recipe. There are some gluten-free muffin recipes that are noticeably gluten-free. The texture of the muffin will be too dense or too dry…but not these. I brought these into an office potluck and no one knew they were gluten free. Needless to say, I was pretty excited. So if you’re looking for a good muffin to have with coffee, or as a dessert, or just because you want to indulge in some pumpkin-y goodness, try these!

I found this recipe on Paleomg’s website:

Paleo Pumpkin Chocolate Chip Muffins


  • ⅓ cup pumpkin puree (I used canned)
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice (or ¼ nutmeg, ¼ ground cloves, ⅛ powdered ginger)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips (try this brand if you want a soy-free option, otherwise any brand will work)


  1. Preheat oven to 350 degrees
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt
  4. Pour dry ingredients into wet ingredients and mix well
  5. Fold in chocolate chips
  6. Line a muffin tin with paper liners. Use an ice cream scoop to one scoop of batter per muffin
  7. Bake for 35-40 minutes

Tip: After the muffins have cooled I store them in a container and then keep them in the fridge. If they’re left at room temperature they tend to dry out a little after a day, but if they’re refrigerated they stay pretty moist.



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