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  • Writer's pictureColleen Clesen

Pumpkin Chocolate Chip Muffins

Cooler weather calls for a weekend of baking! While Fall doesn't officially start for another few days, it definitely feels like fall outside. Which is why I had to make my first baked good for this Fall season. These are my gooey chocolate chip pumpkin muffins. They are dairy-free, grain-free, and gluten-free. The perfect sweet treat with a warm cup of coffee or tea!


  • 1/2 cup of organic pumpkin puree

  • 3 eggs

  • 1/3 cup of honey

  • 1 1/2 cups of almond flour

  • 1/3 cup coconut flour

  • 3 TBS coconut sugar

  • 2 tsp vanilla extract

  • 1/3 cup melted coconut oil

  • 1 tsp apple cider vinegar

  • 1 tsp baking powder

  • 1 1/2 TBS pumpkin spice

  • 1/2 bar of Lily's (stevia sweetened) dark chocolate chopped

*If the batter is thick you can add a couple of TBS of almond milk to thin out to pour*


  1. Preheat your oven to 350 F.

  2. In a mixing bowl blend together all of your wet ingredients: pumpkin puree, eggs, honey, coconut oil, apple cider vinegar, and vanilla extract.

  3. In a separate bowl combine the remaining dry ingredients (minus the chocolate chunks)

  4. Pour the dry mixture into the wet mixture and combine thoroughly. Then gently stir in the chocolate chunks.

  5. Line your muffin container or spray with non-stick coconut oil cooking spray if you do not have muffin tine liners to ensure the muffins do not stick.

  6. Pour the batter just to the top of the muffin tins, as the batter will rise up.

  7. Bake for 20-25 minutes or until a toothpick comes out clean from the center! Let them sit for 10 minutes to cool and harden up before removing from the container and enjoy! :)

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