Pumpkin Chocolate Chip Muffins are an easy & healthy treat. These moist muffins are packed full of chocolate chips & cinnamon spice and naturally grain and gluten free.

I know a lot of people wait all year to enjoy pumpkin treats in the fall, but I don’t believe in that negativity. Pumpkin is packed full of fiber and can easily be made into a delicious and healthy treat, so why would you only eat it during one season? Sometimes it’s hard to find canned pumpkin in the “off season”, but if that’s the case, just order it and get to baking!

For more Gluten & Grain Free Muffins, try these…

Blueberry Muffins, Banana Bread Muffins, and my personal favorite, Double Chocolate Muffins

How To Make Pumpkin Chocolate Chip Muffins

• In a large mixing bowl, combine almond flour, tapioca flour, coconut sugar (you can substitute regular sugar, but I very much recommend coconut), chocolate chips (I like using mini chocolate chips), cinnamon, baking soda, baking powder & salt.

• In another bowl, combine canned pumpkin (make sure you get pure pumpkin, not pumpkin pie filling with seasonings), eggs, milk, vanilla and melted butter.

• Stir pumpkin mixture into dry ingredients and mix until combined.
• Line muffin tin with silicone muffin liners and fill each muffin cup 3/4 of the way full. (you can use paper liners or just grease the muffin pan, but I prefer silicone liners).

• Bake muffins at 375 degrees for 20 minutes, till toothpick comes out clean. Do not over bake!
• Let muffins cool completely before removing from liners.
• Muffins are best stored in the refrigerator and served alongside your morning coffee!

These muffins also make a great after school snack and they are perfect to serve at a baby shower or brunch, alongside a Loaded Egg Casserole or Breakfast Biscuits!

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are an easy & healthy treat. These moist muffins are packed full of chocolate chips & cinnamon spice and naturally grain and gluten free.

Course Snack

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 24

Ingredients

• 1 cup almond flour
• 2/3 cup tapioca flour
• 1/2 cup coconut sugar
• 1/2 cup chocolate chips
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 15 oz can pure pumpkin puree
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter melted
• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, combine flours, sugar, chocolate chips, cinnamon, baking soda, baking powder & salt.

   In a separate mixing bowl, whisk together pumpkin, eggs, milk, vanilla and butter. 

   Stir pumpkin mixture into dry mixture until well combined. 

   Line muffin tin with silicone liners and fill each 3/4 of the way full. 

   Bake muffins at 375 degrees for 20 minutes, till toothpick comes out clean. 

   Let cool completely before removing from liners. 

   Store in the refrigerator.