Chocolate Chip Pumpkin Muffins


These gluten free + dairy free Chocolate Chip Pumpkin Muffins are THE MOST PERFECT recipe for fall! They’re fluffy and moist and deliciously spiced.



  • 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


  1. Preheat oven to 350F.
  2. Whisk together the pumpkin, eggs, coconut sugar, and vanilla until smooth.
  3. Add the almond flour, arrowroot flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to the bowl. Mix until combined.
  4. Fold in the chocolate chips.
  5. Line the muffin tin with parchment paper liners.
  6. Transfer the batter evenly into the muffin cups.
  7. Sprinkle additional chocolate chips on the top of each muffin.
  8. Bake for 20-25 minutes or until it rises and a toothpick comes out clean.