The perfect fall breakfast doesn’t exis—oh wait, it does! Healthy Pumpkin Chocolate Chip Muffins are soft and hearty, the perfect amount of sweetness and pumpkin flavor. Plus, they are grain- and gluten-free as well as low in sugar. Keep scrolling for the recipe.
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Picture this: It’s a chilly fall morning, you’re up early and snuggled on the couch with a cup of coffee and a warm, pumpkin muffin stuffed with chocolate chips. Could there possibly be any better scenario?
Now, I first made these Pumpkin Chocolate Chip Muffins a few years ago, and they’re just as delicious as ever! But this time around I made a few simple swaps, including a silky smooth glaze drizzled on top. It’s hard to believe they are grain-free, gluten-free, and low in added sugar!
If you’re a lover of all things fall (hello🙋🏼♀️), then you’ll definitely want to check out my other seasonal recipes: Perfect Pumpkin Recipes and Easy Fall Recipes!
These muffins are sure to satisfy that pumpkin craving that comes along the moment those first fall days hit. Their texture is soft and hearty, and they have the perfect amount of sweetness and pumpkin flavor. They are delicious on their own, but I love to enjoy them with a smear of butter or nut butter.
PrintChocolate Chip Pumpkin Muffins
The perfect fall breakfast doesn’t exis—oh wait, it does! Healthy Pumpkin Chocolate Chip Muffins are soft and hearty, the perfect amount of sweetness and pumpkin flavor. Plus, they are grain- and gluten-free as well as low in sugar.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the muffins:
- 2 cups fine almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin puree
- 2 eggs
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup lower sugar chocolate chips
- 1/2 cup crushed pecans or walnuts (optional)
For the (optional) glaze:
- 1/4 cup + 2 tablespoons powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Line muffin pan with baking sheets and spray with nonstick spray
- In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice and salt
- In a separate bowl mix together pumpkin, eggs, coconut sugar, butter and vanilla
- Add wet ingredients to dry ingredients and combine well. Fold in chocolate chips and pecans *
- Evenly spoon batter into each muffin tin and smooth out so flat on top
- Bake for 20 minutes. Let cool for at least 30 minutes
- To make the glaze, whisk together powdered sugar and milk until a smooth consistency. Add more milk as needed
- Drizzle glaze over the muffins
Notes
* The batter will be thick, but that’s what we want to lend to the dense + hearty muffins!
Keep stored in an airtight container for up to 5 days, or longer in the refrigerator (I prefer these muffins refrigerated!)
See below for ingredient notes and substitutions
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Ingredients and Substitutions for Healthy Pumpkin Chocolate Chip Muffins
Can I use any other types of flour?
In this case, I would recommend sticking to the flours and measurements as listed. Grain-free baking can be a bit of a science, so different ratios or flours may not work well.
When making this recipe, I recommend using Bob’s Red Mill coconut flour and Bob’s Red Mill finely ground almond flour.
Can I use a different type of sweetener?
Instead of coconut sugar, brown sugar or maple syrup would work great as a substitution.
For a low sugar option, you could use the Swerve brown sugar alternative as it measures 1:1 like brown sugar, is zero calories and low glycemic.
Do I have to use butter?
Instead of regular butter you could use a dairy-free butter or coconut oil. In that case, use the same measurements.
Can this recipe be made egg-free?
So, I have not tried this recipe without eggs. However you could try using 2 “flax eggs,” which is a combination of ground flax meal and water. Here is a tutorial how to make flax eggs.
To turn these into muffins into CUPCAKES with cream cheese frosting:
With the simple addition of a rich homemade cream cheese frosting, you can turn these muffins into cupcakes!
Ingredients:
- 8oz cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 1/2 cups confectioners sugar
Instructions:
- Use a hand mixer to beat the cream cheese and butter until fully combined
- Add powdered sugar 1/2 cup at a time, and continue beating until smooth and creamy
- Wait until cupcakes are fully cooled before piping or spreading evenly on top
As always, if you make these Healthy Pumpkin Chocolate Chip Muffins or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
Cinnamon Crunch Sugar Cookie Bread
Vegan Frosted Pumpkin Bars
Pumpkin Pie Baked Oats
Baked Blueberry Crunch Oatmeal
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