Imagine biting into a moist, decadent muffin that's not only incredibly delicious but also completely guilt-free and health-conscious. These Paleo and gluten-free Pumpkin Chocolate Chip Muffins are about to revolutionize your breakfast and snack game! Packed with nutrient-rich ingredients and bursting with autumnal flavors, these muffins prove that healthy eating can be absolutely irresistible. Whether you're following a special diet or just looking for a wholesome treat, these muffins are guaranteed to satisfy your cravings and leave you wanting more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup chocolate chips (dairy free)
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, eggs, and maple syrup. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, mix the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. Stir to ensure even distribution of spices and leavening agent.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a consistent batter forms. Be careful not to overmix, as this can make the muffins dense.
- Fold in the dairy-free chocolate chips, reserving a small handful for topping if desired.
- Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin for extra decoration and flavor.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs and ingredients for better mixing and a more consistent batter.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra moisture, make sure to use pure pumpkin puree, not pumpkin pie filling.
- If you want a deeper chocolate flavor, try using dark chocolate chips that are dairy-free.
- To check doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Let the muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- For added nutrition, you can sprinkle some chopped nuts on top before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 55mg
