Chocolate 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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