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.
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.
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.
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.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings | muffins |
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 3 whole eggs room temp
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1 cup almond milk
- 1/3 cup coconut oil melted, cooled
- 1 cup dark chocolate chips dairy free if desired
Ingredients
| |
- Preheat oven to 375 degrees F and prepare muffin tin with paper or spray with coconut oil spray.
- 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.
- 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.
- Pour in the chocolate chips. Then, trying not to over mix, blend together both the wet and dry ingredients.
- After mixing (about 10 stir, or until just combined), then fill each muffin tin 3/4 or to top.
- 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.
- 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.
A registered nurse, certified health coach, and wellness enthusiast.