The Perfect Fall Recipe: Grain-Free Pumpkin Chocolate Chip Muffins
Makes 12 muffins
  • 2½ cups almond flour
  • ¼ cup coconut sugar
  • ¼ cup ground flaxseeds
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 3 eggs
  • ¼ cup pumpkin puree
  • 2 tablespoons pure maple syrup or local honey
  • ½ teaspoon vanilla extract
  • ½ cup dairy-free dark chocolate chips
  1. Preheat oven to 375°F. Line a muffin tin with paper muffin cups liners.
  2. Mix dry ingredients (flour, sugar, flaxseeds, baking soda, cinnamon, and salt) together in a large bowl with a whisk or a fork. Ensure that any lumps in the flour are broken up.
  3. In a separate bowl, whisk eggs, pumpkin puree, maple syrup or honey, and vanilla together until well combined.
  4. Combine the wet and dry mixtures and stir with a rubber spatula until well mixed. Gently fold in chocolate chips, taking care to avoid over-mixing. Batter will be thicker than most muffin batters, but will be spoonable.
  5. Spoon batter into muffin cups until approximately ¾ full. Place muffin tin in the oven and bake for 20-22 minutes, until tops are golden. Test doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Recipe by Be Well at