The Perfect Fall Recipe: Grain-Free Pumpkin Chocolate Chip Muffins

These pumpkin muffins are a great treat for fall, but pumpkin’s immune-boosting properties make them wholesome enough to enjoy year-round. These are great for batch cooking and can be enjoyed as a simple breakfast (try pairing them with a green smoothie) or an afternoon pick-me-up.

The use of almond flour and flaxseeds in these muffins makes them naturally gluten-free and provides a lower glycemic effect than regular flour. The protein, fiber, and healthy fat found in these ingredients all help keep you fuller longer. A treat with staying power!

Natural sweeteners like coconut sugar and pure maple syrup have a more robust and delicious flavors than white sugar, so a little bit goes a long way to provide gentle sweetness without sending you into a blood sugar crash. Enjoy!

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.


Cook’s notes: Maple sugar, Sucanat, or any other unrefined granulated sweeteners can be substituted for coconut sugar. If you’d prefer to forgo the chocolate chips, chopped apples would make them equally delicious.

Paleo adaptation: Omit dark chocolate chips if you’re concerned about the small amount of cane sugar.

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