Chocolate chip pumpkin muffins will be your new favorite fall treat!
Before I started typing this post I double searched and double checked my site to make sure I didn’t already have pumpkin muffins on it.
Why HOW why HOW have I not given you a pumpkin muffin recipe yet?!! I mean sure, there are a kajillion other pumpkin recipes happening, but why no muffins? Where have I been on this?!
Welp, five years after I started this blog, I decided to give it a whirl. And, I have to tell you I am THRILLED about these fluffy wonders.
The top has the most deliciously mouthwatering moistness to it. The chocolate chips add a nice gooey chocolate burst. And the whole muffin has a nice fluffiness and spice to it.
If you’re loving pumpkin as much as me this fall, you have to try my pumpkin bread, or pumpkin roll cookies, or chocolate covered pumpkin donuts, or these pumpkin spice blondies! Omg, as I’m typing this I just realized I have so many pumpkin recipes on my site… maybe go to the top righthand corner and type “pumpkin” in the search bar for them all to pop up.
Ingredients for These Chocolate Chip Pumpkin Muffins
- pumpkin puree
- eggs
- coconut sugar
- vanilla extract
- blanched almond flour
- arrowroot flour
- baking soda
- baking powder
- pumpkin pie spice
- cinnamon
- sea salt
- chocolate chips
How to make Chocolate Chip Pumpkin Muffins:
Whisk together the pumpkin, eggs, coconut sugar, and vanilla until smooth. Add the almond flour, arrowroot flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to the bowl. Mix until combined.
Fold in the chocolate chips. Transfer the batter evenly into the muffin cups. Sprinkle additional chocolate chips on the top of each muffin. Bake for 20-25 minutes or until it rises and a toothpick comes out clean.
More pumpkin recipes to try:
- Microwave Pumpkin Mug Cake (gluten free)
- Pumpkin Roll Cookies
- Easy Pumpkin Baked Oatmeal
- Pumpkin Spice Latte
- Moist Gluten Free Pumpkin Cake
- Gluten Free Pumpkin Spice Blondies
- Gluten Free Pumpkin Bread
Recipe
Chocolate Chip Pumpkin Muffins
Chocolate Chip Pumpkin Muffins are the best recipe for fall! They are fluffy, moist have melty chocolate chips inside!
Ingredients
- 1 cup canned pumpkin puree
- 3 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips + extra for putting on top of the muffins
Instructions
- Preheat oven to 350F.
- Whisk together the pumpkin, eggs, coconut sugar, and vanilla until smooth.
- Add the almond flour, arrowroot flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to the bowl. Mix until combined.
- Fold in the chocolate chips.
- Line the muffin tin with parchment paper liners.
- Transfer the batter evenly into the muffin cups.
- Sprinkle additional chocolate chips on the top of each muffin.
- Bake for 20-25 minutes or until it rises and a toothpick comes out clean.
Nutrition Info:
- Serving Size: 1 muffin
- Calories: 126
- Sugar: 14.2g
- Sodium: 201mg
- Fat: 5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg
Enjoy!! xo
I made this with Rice flour substituting the arrow root. I first wondered if oil is missing in the recipe but trusted the recipe. Turned out pretty good but I’m just disappointed why mine is so dark and it doesn’t look pumpkin color.
Hi! I really don’t know why yours was darker. Maybe it had something to do with the substitutions you used or the sugar darkened it up a bit. I hope they were still delish! xo
Hi! What is arrowroot flour? Do you have a suggested substitute, cant wait to make them!
Hi! I usually buy arrowroot flour on amazon. Probably the best sub would be cassava flour. I’ll link to both below!
arrowroot flour: https://amzn.to/2CEWzZq
cassava flour: https://amzn.to/2phcXfC
Can these be stored in the freezer and for how long?
Hi Debbie,
They should be ok in the freezer! Mine don’t usually last long enough to freeze so I don’t know for sure, but they should freeze nicely. Let me know how it goes!
xo
Yes! They can be stored for a few weeks to a month in the freezer 🙂
My girls go crazy or these. WE make them mini so my kids can take on the go to school. I have made these at least 4 times!!!
Mini pumpkin muffins sound so fun!! I’m glad you guys love them!! xo
These were absolutely delicious! Super moist and even the gf skeptics loved them in our home!
Yay! I’m so happy they were a hit! xo