These Chocolate Chip Pumpkin Muffins are soft, tender, and full of warm pumpkin spice flavor with chocolate chips in every bite. They have that cozy fall feel I want from a pumpkin muffin, without being overly heavy or too sweet.
I especially love the combination of pumpkin and chocolate here. The pumpkin keeps the muffins moist, the spices give them plenty of fall flavor, and the chocolate chips add little pockets of chocolate throughout.
- Why You’ll Love These Chocolate Chip Pumpkin Muffins
- Ingredients for Chocolate Chip Pumpkin Muffins
- How To Make Chocolate Chip Pumpkin Muffins
- Tips for the Best Chocolate Chip Pumpkin Muffins
- How to Store Chocolate Chip Pumpkin Muffins
- Frequently Asked Questions
- More Pumpkin Desserts
- Chocolate Chip Pumpkin Muffins
They’re made without wheat flour and come to about 4g net carbs per muffin based on the recipe card, so they’re an easy option when you want a low-carb pumpkin treat with your coffee.
If pumpkin season has you baking everything pumpkin, you might also like my crustless pumpkin pie, no-bake keto pumpkin cheesecake, or keto pumpkin pancakes.
Why You’ll Love These Chocolate Chip Pumpkin Muffins
- Soft and moist: Pumpkin puree helps keep the muffins tender without making them overly dense.
- Plenty of fall flavor: Pumpkin pie spice gives every muffin a warm, cozy flavor.
- Chocolate in every bite: Chocolate chips pair especially well with the pumpkin and spices.
- Low carb: Each muffin has about 4g net carbs based on the nutrition information in the recipe card.
- Easy to customize: Add chopped pecans or walnuts, adjust the pumpkin pie spice, or sprinkle extra chocolate chips over the tops.
Ingredients for Chocolate Chip Pumpkin Muffins
You’ll need a handful of simple gluten-free baking ingredients to make these pumpkin muffins.
- Almond Flour – Use superfine, blanched almond flour for a softer muffin texture.
- Coconut Flour – A small amount helps absorb some of the moisture from the pumpkin and gives the muffins structure.
- Eggs: 5 eggs provide moisture, structure, and lift. Bring them to room temperature so they combine smoothly with the melted butter.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling.
- Butter – Melt the butter and let it cool slightly before adding it to the eggs. Melted coconut oil can also be used, but it may give the muffins a mild coconut flavor and will change the nutrition slightly.
- Sweetener – Choose your favorite powdered sweetener to ensure it blends smoothly into the batter, giving you just the right level of sweetness.
- Baking powder: Baking powder helps the muffins rise. Make sure it is fresh because almond flour and coconut flour are heavier than wheat flour.
- 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: Salt balances the sweetener and brings out the pumpkin spice and chocolate flavors.
- Chocolate Chips – Fold ½ cup into the batter. If you want to keep the muffins low-carb, choose the same low-carb or sugar-free chocolate chips used when calculating the nutrition information.
How To Make Chocolate Chip Pumpkin Muffins
These muffins come together in one bowl for the wet ingredients before the dry ingredients and chocolate chips are added.
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 bowl, whisk the eggs, pumpkin puree, cooled melted butter, sweetener, and vanilla until evenly combined.
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
Add the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt. Stir only until no dry patches remain. Break up any visible flour lumps with the back of a spoon.
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 the Best Chocolate Chip Pumpkin Muffins
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added ingredients and spices that will change the recipe.
- Measure the coconut flour carefully. Coconut flour absorbs a lot of moisture, so adding extra can make the muffins dry.
- Let the melted butter cool slightly. You don’t want very hot butter going directly into the eggs.
- Don’t overmix. Once the dry ingredients disappear into the batter, stop mixing.
- Check at 25 minutes. Every oven bakes a little differently, so begin checking the muffins at the lower end of the baking range.
- Add extra chocolate on top. Reserve a few chocolate chips and sprinkle them over the batter before the muffins go into the oven.
- Add nuts if you like. Chopped pecans or walnuts work well with the pumpkin, chocolate, and warm spices.
How to Store Chocolate Chip Pumpkin Muffins
Room Temperature
Store the cooled muffins in an airtight container at room temperature for 1–2 days. Keep them in a cool, dry place away from heat and direct sunlight.
Refrigerator
For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days.
Freezer
These pumpkin muffins can also be frozen for 2–3 months.
Arrange the cooled muffins in a single layer and freeze until firm. Transfer them to a freezer-safe container or bag, adding parchment paper between layers if needed.
Thaw the muffins overnight in the refrigerator or warm them briefly in the microwave or oven before serving.
Frequently Asked Questions
Can I use fresh pumpkin puree?
Yes, but homemade pumpkin puree can contain more liquid than canned pumpkin. If it looks watery, drain off the excess before measuring ¾ cup. It should be thick enough to hold its shape on a spoon.
Can I leave out the coconut flour?
I don’t recommend leaving it out. The coconut flour absorbs moisture from the pumpkin and eggs and helps give the muffins structure. It cannot be replaced with the same amount of almond flour because the two flours absorb liquid differently.
Why did my pumpkin muffins turn out dry?
Too much coconut flour or baking the muffins for too long can make them dry. Measure the coconut flour carefully, preferably by weight, and begin checking the muffins after 25 minutes.
Can I use regular chocolate chips?
Yes, but regular chocolate chips will increase the sugar, carbohydrate, and calorie values. The nutrition in the recipe card is based on the exact chocolate chips used in the tested recipe.
More Pumpkin Desserts
For another muffin made with almond flour and pumpkin, try my keto pumpkin cheesecake muffins with a creamy cheesecake filling.
You may also like this keto pumpkin bread or my keto pumpkin roll when you want a pumpkin dessert that is easy to slice and serve. For something richer, try this marbled pumpkin cheesecake.
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 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- 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!
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
