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.
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.
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.
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!
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.
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.
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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!).
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | muffins |
- 2 1/2 cups almond flour super fine
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 whole eggs room temp
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/3 cup honey
- 2/3 cup dark chocolate chips optional
Ingredients
| |
- Preheat oven to 350 degrees F and spray muffin tin with coconut oil spray.
- Place all dry ingredients into a large bowl. (Almond flour, baking soda, salt, pumpkin pie spice). Mix until well incorporated.
- 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.
- Stir in the chocolate chips. Do NOT over mix. This will result in dense muffins due to the oil content of the almond flour.
- 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.
BTW, these chocolate chips are my favorite and they are dairy free!
A registered nurse, certified health coach, and wellness enthusiast.