There’s nothing better than cozy fall baking, and these paleo pumpkin chocolate chip muffins are the perfect treat! They’re soft, fluffy, and full of warm spice flavor—without any gluten, dairy, or refined sugar. Whether you’re following a paleo lifestyle, have food sensitivities, or simply want a healthier sweet treat, this recipe is a must-try.
These muffins are made with wholesome ingredients like pumpkin puree, almond flour, and coconut oil, and lightly sweetened with maple syrup. They’re family-friendly, freezer-friendly, and just the right balance of nourishing and delicious.
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Why You’ll Love These Paleo Pumpkin Muffins:
These paleo pumpkin chocolate chip muffins are a healthy twist on a classic fall favorite. They’re make for a wholesome snack, but tasty enough to enjoy as dessert.
01. Gluten-free & Grain-free
Made with almond, tapioca, and coconut flour.
02. Dairy Free
No butter or milk, just healthy fats from coconut oil
03. Refined Sugar-Free
Naturally sweetened with pure maple syrup.
04. Paleo-Diet Friendly
Using whole-food ingredients.
Ingredients You’ll Need
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- ¾ cup pure maple syrup
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 3 eggs
Dry Ingredients
- 1 ½ cups almond flour
- ¾ cup tapioca flour
- ½ cup coconut flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground clove
- ¼ tsp ground ginger
- ½ tsp salt
- ½–¾ cup dairy-free chocolate chips (optional but delicious!)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease with coconut oil.
- Mix the wet ingredients – In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and eggs until smooth and well combined.
- Combine the dry ingredients – In a separate bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, nutmeg, clove, ginger, and salt.
- Bring it all together – Slowly add the dry ingredients into the wet ingredients, mixing until just combined. The batter will be thick.
- Fold in chocolate chips – Gently stir in the dairy-free chocolate chips (reserve a few to sprinkle on top).
- Fill the muffin tin – Divide the batter evenly among the 12 muffin cups. Sprinkle with extra chocolate chips if desired.
- Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & enjoy – Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
Meal Prep Friendly: Make a larger batch and store portions in the fridge or freezer for quick and easy meals throughout the week. It reheats well and can be a lifesaver on busy days.
Experiment with Herbs: Don’t hesitate to experiment with different herbs and spices like thyme, bay leaves, or cloves to create your unique pickle flavor profile.
Makes for a Great Gift: I love giving Homemade pickles as gifts! Package them in decorative jars with personalized labels for a thoughtful and tasty present.
More Pumpkin Recipes:
Paleo Pumpkin Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease with coconut oil.
- Mix the wet ingredients – In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and eggs until smooth and well combined.
- Combine the dry ingredients – In a separate bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, nutmeg, clove, ginger, and salt.
- Bring it all together – Slowly add the dry ingredients into the wet ingredients, mixing until just combined. The batter will be thick.
- Fold in chocolate chips – Gently stir in the dairy-free chocolate chips (reserve a few to sprinkle on top).
- Fill the muffin tin – Divide the batter evenly among the 12 muffin cups. Sprinkle with extra chocolate chips if desired.
- Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & enjoy – Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.