Learn how to make deliciously soft and fluffy Chocolate Chip Pumpkin Muffins that are packed with cozy flavors. These gluten-free pumpkin muffins are moist and fluffy, with a perfect balance of pumpkin spice and chocolate chips. In just 10 minutes of prep time, you’ll have a delicious sugar-free treat that fills your kitchen with a wonderful smell. Great for breakfast, snacks, or dessert, these easy-to-make muffins are sure to be a hit with everyone!
Let’s be honest, who doesn’t love a warm Chocolate Chip Pumpkin Muffin with a cup of coffee or tea? The good news is that you can make these tasty muffins easily, using simple ingredients and no gluten. So make them and enjoy every bite of soft pumpkin and sweet chocolate!
Making these muffins is simple, but finding the right balance of ingredients for the perfect texture and flavor is key. In this recipe, using almond flour and coconut flour helps create a soft and fluffy muffin. Almond flour gives the muffins moisture, while coconut flour helps lighten the texture and absorb some of the moisture. The result? Delicious muffins that are packed with cozy autumn flavors and sweet chocolate chips!
Choosing between pumpkin pie, pumpkin cheesecake, or some pumpkin pancakes or muffins for your keto Thanksgiving may be a hard choice, but in my opinion, these chocolate chip pumpkin muffins are the best solution since they are perfectly moist, bursting with flavor, and so easy to make!
Why You’ll Love These Chocolate Chip Pumpkin Muffins
- Quick to Make: Just 10 minutes of prep time makes baking a breeze!
- Delicious Flavor: The combination of pumpkin and chocolate is irresistible.
- Moist and Fluffy: These muffins are soft and tender, perfect for any time of day.
- Gluten-Free: Made with almond and coconut flour, they’re great for gluten-sensitive diets.
- Healthy Ingredients: Packed with pumpkin puree, they offer a boost of nutrients.
- Perfect for Breakfast: A tasty way to start your day or enjoy with coffee.
- Easy to Customize: Add nuts or spices for your own twist on the recipe.
- Great for Snacks: Perfect for a quick pick-me-up between meals.
- Make Ahead: Bake a batch and enjoy them throughout the week!
- Family-Friendly: Everyone will love these muffins, making them a hit for kids and adults alike!
Ingredients Needed
This gluten-free pumpkin recipe is super easy to make and requires only a few naturally low-carb ingredients that are easy to find. Here is a list of everything you will need:
- Almond Flour – Use superfine, blanched almond flour for a smooth texture.
- Coconut Flour – Absorbs moisture and helps lighten the texture, balancing the heaviness of almond flour.
- Eggs – Binds the ingredients together and adds moisture, contributing to the muffins’ rise.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling.
- Butter – Can be substituted with coconut oil or dairy-free butter for a vegan option.
- Sweetener – Choose your favorite powdered sweetener to ensure it blends smoothly into the batter, giving you just the right level of sweetness.
- Baking Powder – Helps the muffins rise, making them light and fluffy.
- Vanilla Extract – For a boost of flavor.
- Pumpkin Pie Spice – Store-bought blends are convenient, but you can use our recipe to make your own pumpkin pie spice at home.
- Salt – Enhance the flavors in this recipe.
- Chocolate Chips – Semi-sweet or dark chocolate chips work well; choose dairy-free for a vegan option.
How To Make Chocolate Chip Pumpkin Muffins
These low-carb pumpkin muffins are so easy to prepare that I choose to make them anytime I crave something sweet and quick to prepare. So here is everything you need to do:
Preheat the Oven
Preheat your oven to 350°F (175°C). This temperature ensures that your muffins bake evenly and rise properly.
Preparation Tip: Line a muffin tin with paper liners or lightly grease it with cooking spray or butter to prevent sticking. This makes for easier cleanup and helps the muffins release smoothly.
Mix Wet Ingredients
In a large mixing bowl, combine the 5 large eggs, ¾ cup pumpkin puree, ½ cup melted unsalted butter, ¾ cup sweetener, and 1 tbsp vanilla extract.
Mixing Tip: Mix a whisk or an electric mixer until well blended. This step is crucial for incorporating air, which helps your muffins rise. Ensure the melted butter has cooled slightly before adding it to avoid cooking the eggs.
Add Dry Ingredients
Carefully add the 2 cups almond flour, ¼ cup coconut flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, and ½ tsp salt to the wet mixture.
Stir gently until just combined. Be careful not to overmix, as this can lead to denser muffins. It’s okay if there are a few small lumps; they will bake out.
Fold in Chocolate Chips
Gently fold in ½ cup chocolate chips using a spatula.
Folding Tip: Use a gentle motion to avoid breaking the chocolate chips and to ensure they are evenly distributed throughout the batter. You can reserve a few chips to sprinkle on top before baking for a nice presentation.
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Tip: Use an ice cream scoop for easy portioning. This ensures uniform size, which helps with even baking.
Bake
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Checking Doneness: Start checking at the 25-minute mark. If the toothpick has a wet batter, continue baking, checking every couple of minutes until it is done.
Cool and Enjoy
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack.
Tips For Making The Best Chocolate Chip Pumpkin Muffins
- Use room temperature ingredients: Ensure your eggs and butter are at room temperature. This helps create a smoother batter and results in better texture.
- Don’t overmix the batter: Mix until it is combined. Overmixing can lead to dense muffins, so it’s okay if there are a few lumps.
- Add extra flavor: Consider adding a pinch of nutmeg or a splash of maple syrup for an extra layer of flavor.
- Use Quality Chocolate Chips: Choose high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate works well; you can even try dairy-free options if desired.
- Check for Doneness Early: Start checking your muffins at the 25-minute to avoid overbaking. Every oven is different, so adjust the time as needed.
- Let Them Cool Properly: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps them set and reduces the risk of breaking.
Storing Ideas
- Room Temperature: If you consume the pumpkin muffins within 1-2 days, store them at room temperature. Keep them in a cool, dry place away from direct sunlight and heat sources.
- Fridge: Place the muffins in an airtight container and store them for up to 5 days.
- Freezing: These sugar-free muffins freeze well and can be stored in the freezer for 2-3 months. Place them on a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Thaw frozen muffins in the refrigerator overnight or warm them in the microwave or oven before serving.
Chocolate Chip Pumpkin Muffins
Description
Ingredients
- 2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 eggs large, at room temperature
- 3/4 cup pumpkin puree
- ½ cup butter unsalted, melted
- ¾ cup sweetener or brown sugar replacement
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, pumpkin puree, melted butter, sweetener, and vanilla extract. Mix until well blended.
- Add Dry Ingredients: Now, you can add the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt to the wet mixture. Stir gently until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy your delicious Chocolate Chip Pumpkin Muffins!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
