This recipe for Grain-Free Chocolate Chip Pumpkin Muffins is sponsored by Whole Foods Market 365. All thoughts herein are my own. Thanks for supporting the brands that make this blog possible!
Okay okay, I didn’t quite make it to the official start of fall before making a batch of pumpkin muffins, but like…can you blame me?
These Grain-Free Chocolate Chip Pumpkin Muffins turned out ridiculously good, and I’m so excited to share the recipe with you. They’re dense, hearty, full of fall flavor, and the perfect excuse to eat chocolate for breakfast. You’re welcome.
I found all of the ingredients for these Grain-Free Chocolate Chip Pumpkin Muffins at the Whole Foods Market 365 in Fort Greene Brooklyn. I’ve been making trips there often because the store is such a fun & pleasant experience, but more importantly I always know I’m going to leave with quality products. I love that the 365 line of products are all fresh & wholesome without any artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats. They have thousands of organic and non-GMO products, tons of gluten-free and vegan options, and high fructose corn syrup, added MSG and hydrogenated fats aren’t allowed in any of their foods.
Saving the time of having to check labels saves so much time in the grocery shopping process, which is ideal so I can get home quicker to get my baking on 😉
Grain-Free Chocolate Chip Pumpkin Muffins
yields 12 regular-sized muffins
Dry ingredients:
- 2 cups super fine almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet ingredients:
- 3/4 cup 365 canned pumpkin
- 2 eggs, room temperature
- 1/2 cup brown sugar OR maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Mix-ins:
- 1/2 cup 365 semisweet chocolate chips
- 1/2 cup 365 crushed pecans
Directions:
- Preheat oven to 350 degrees. Line muffin pan with baking sheets and spray with nonstick spray.
- In a large bowl, combine the dry ingredients. Set aside.
- In a separate bowl mix together wet ingredients.
- Add wet ingredients to dry ingredients and combine well. Stir in chocolate chips and pecans.
- Evenly spoon batter into each muffin tin.
- Bake for 20-23 minutes. Let cool for at least 30 minutes.
To kick the fall theme up just another notch (er, two notches) you easily bring these muffins into cupcake land by topping with 365 Pumpkin Spice Latte cookies and 365 Maple Vanilla Whipped Topping. Oh yes, I went there.
Some notes on this recipe:
- Best stored in the refrigerator
- Can sub in coconut oil instead of butter
- Can omit the chocolate and/or pecans, or use any other mix-ins you’d like
- I love heating in the toaster oven and topping with butter or nut butter for breakfast
To learn more about the Whole Foods Market 365 you can visit their website, or follow them on Instagram/Facebook. And as always, if you make this or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
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Chocolate Chip Pumpkin Cake Batter Blondies
Baked Blueberry Crunch Oatmeal
Apple Cinnamon N’oatmeal
Healthy Cookie Dough Balls
