Ingredient: vanilla

Paleo Pumpkin Muffins

Paleo pumpkin muffins

Get ready for fall and enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!

First, start by mixing your dry ingredients in a large bowl. Stir together the super fine almond flour, baking soda, salt, and pumpkin pie spice. Check out this easy recipe for DIY pumpkin pie spice, or feel free to use the store bought blend.

Paleo Pumpkin Muffins

Then, make a well by pushing all the dry ingredients to the side of your bowl. Add the wet ingredients into the center. Eggs, pumpkin puree, vanilla, and honey. Whisk it, then pull in the dry ingredients to combine.

Paleo Pumpkin Muffins
Paleo Pumpkin Muffins

Add in the chocolate chips, but be sure you don’t over mix!! This releases the oils in the almond flour and results in a dense muffin.

Paleo Pumpkin Muffins

Place in your prepared pan and bake for 20-25 minutes at 350 degrees F. Keep in mind that the dough will not be very wet, but they will still turn out moist- trust me!

I LOVE my silicone muffin tin. Its so easy to clean and I’m not spending hours scrubbing all the black spots off my muffin tin. Check out this one here if you want to make your life more simple too!

Paleo Pumpkin Muffins

They may look crumbly on top because of the almond flour, but they are very moist inside from the pumpkin and honey.

Almond flour also tends to burn at high heat so be careful and keep an eye on the muffins within the 20-25 minutes. Typically, you want to see the edges start to turn a golden brown color.

Paleo Pumpkin Muffins

Have fun making these Paleo Pumpkin Muffins for your friends and family- I’ve given many away already and they are a big hit! Most people don’t even realize that it’s made with

healthy wholesome ingredients.

Please don’t forget to sign up to be the first to know about more awesome recipes like this one!

NEWSLETTER SUBSCRIPTION

Also check out my other post on Double Chocolate Pumpkin Muffins if you are feelin’ chocolatey or else my Pumpkin Quinoa Oat Bread for a healthy bread to munch on throughout the day while sipping your earl grey tea (guilty!).

Print Recipe
 Paleo Pumpkin Muffins
Enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!
Paleo pumpkin muffins
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Paleo pumpkin muffins
Instructions
  1. Preheat oven to 350 degrees F and spray muffin tin with coconut oil spray.
  2. Place all dry ingredients into a large bowl. (Almond flour, baking soda, salt, pumpkin pie spice). Mix until well incorporated.
  3. Make a well (push all dry ingredients to the side of the bowl) and add in the wet ingredients (eggs, pumpkin puree, vanilla, honey). Whisk just until combined, then stir in the dry.
  4. Stir in the chocolate chips. Do NOT over mix. This will result in dense muffins due to the oil content of the almond flour.
  5. Pour into prepared muffin tins and fill until 3/4 full. Bake for 20-25 minutes or until the top is a nice golden brown.
Recipe Notes

BTW, these chocolate chips are my favorite and they are dairy free!

Double Chocolate Pumpkin Muffins

Gluten free, dairy free, refined sugar free and chocolatey pumpkin muffins with hints of pumpkin spice to help your belly prepare for the fall season.

double chocolate pumpkin muffins

These pumpkin muffins are a mix between a brownie and a muffin with a little bit of coconuty flavor to pull it all together. Moist, but surprisingly still light. The real chocolate chunks (or chips) also makes it pretty darn yummy. (Hellloooo chocolate fans!)

All made with wholesome ingredients, you don’t have to feel guilty eating one… or two… OKAY, maybe I just had two while writing this post. I couldn’t help it!

Be sure to start with a super-fine almond flour like this one. They type of almond flour used can dramatically affect the outcome of the muffins as some have different weights and more fiber. The super-fine almond flour from Costco is also a great option – it’s what I use!

First, pull together all the dry ingredients and mix with a wooden spoon. Next, make a well with the dry ingredients (or push the dry ingredients to the sides of the bowl). Pour the wet ingredients into the center.

double chocolate pumpkin muffin
double chocolate pumpkin muffin

Blend together the wet ingredients, then mix it all together with the dry. Be careful not to over mix though!! Over mixing almond flour can release the oils. This will result in muffins that are more dense, wet and oily.

NEWSLETTER SUBSCRIPTION

Bake until you see the tops start to form and create creases. Also try placing a toothpick into the middle. The muffins will be done if there are just a few crumbs left on the toothpick. Allow to cool, then store in the fridge for 5-7 days.

I hope you enjoy! It took me a few times of trial and error to make a good almond flour muffin recipe, but it was so worth it.

Now we have pumpkin muffins eat to for dayysss, did I mention they can easily be placed in the freezer and heated back up in the microwave whenever you want? Yup. That way you’ll always have a morning muffin on hand (especially when you’re running out the door in the mornings like me lately!)

Also, if you want more tips on getting good sleep so that way you can have more energy to make good healthy recipes like this then check out my post on Natural Ways to Sleep Better.

double chocolate pumpkin muffin
double chocolate pumpkin muffins
Print Recipe
 Double Chocolate Pumpkin Muffins
Gluten free, dairy free, and chocolatey with hints of pumpkin spice. These muffins are guaranteed to put you in the best mood for fall!
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 375 degrees F and prepare muffin tin with paper or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl (almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and pumpkin pie spice). Mix well.
  3. Make a well or a hole in the bowl of the dry ingredients. Add in the wet ingredients (pumpkin puree, vanilla extract, maple syrup, almond milk, coconut oil, and eggs). Whisk together just the wet ingredients.
  4. Pour in the chocolate chips. Then, trying not to over mix, blend together both the wet and dry ingredients.
  5. After mixing (about 10 stir, or until just combined), then fill each muffin tin 3/4 or to top.
  6. Bake for 22-28 minutes or until the tops are cracked and no longer appear wet. You may also test the moisture by placing in a toothpick.
  7. After removing from the oven, let the muffins cool in the muffin pan. Once cool, place in an airtight container and refrigerate until ready to eat.