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Pumpkin Chocolate Chip Muffins

What better way to welcome fall than with these Pumpkin Chocolate Chip Muffins. They are so moist, fluffy, soft and the chocolate melts right in your mouth. Pumpkin and chocolate make one of the best flavor combos out there and these muffins are the perfect way to try it!

Course Dessert
Cuisine American
Keyword Banana Oatmeal Chocolate Chip Muffins, dairy-free muffins, gluten-free muffins, Pumpkin Chocolate Chip Muffins, Pumpkin Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Angelica Arias

Ingredients

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1 cup pumpkin puree
  • 1 tbsp maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • pinch pink salt
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven at 350 degrees.

  2. In a large bowl, combine almond and tapioca flour, cinnamon, nutmeg, ginger, cloves, pink salt, baking soda and baking powder. 

  3. In another bowl, combine eggs, maple syrup, pumpkin puree, coconut oil, and vanilla.

  4. Combine wet ingredients into dry ones and mix well.

  5. Fold in chocolate chips and mix in well. 

  6. Line muffin pan with muffin liners and scoop batter into it. 

  7. Bake for 18 minutes. 

  8. Let cool and enjoy.