Paleo Pumpkin Chocolate Chip Muffins {Dairy-Free, Gluten-Free, Grain-Free, No Refined Sugar}

Grain-free never tasted better! These easy and super moist Paleo pumpkin chocolate chip muffins will satisfy your pumpkin spice cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar. 

New and Updated Paleo Pumpkin Muffin Recipe!

My husband and I have been eating more Paleo to help with his migraines and autoimmune inflammation and my thyroid and adrenal issues. Paleo simply means gluten-free, grain-free, dairy-free and no refined sugar. So, I have been experimenting with more Paleo recipes.

As I have been baking more and more gain-free, I have created an improved recipe for Paleo muffins that my family prefers to the original muffin I posted in October of 2017.

I have been baking a lot of Paleo muffins in a variety of flavor combinations because they are my husband’s go to for breakfast, snacks, and dessert.

Seriously, I am baking Paleo muffins every other day. My husband and my kids love them and eat them so quickly that they usually don’t last more than one day.

If you are new to grain-free baking, there are a few differences to traditional gluten-free baking with rice flour. Paleo grain-free baking is different than gluten-free baking, especially the texture.

The texture of almond flour is much denser than baking with rice flour. Even though it’s different from your traditional gluten-free baking, it’s a tasty different.

Tips For The Perfect Muffin:

• Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
• For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.

Refined Sugar-Free Baking

My favorite refined sugar-free options to bake with is either pure maple syrup, honey or coconut sugar.

Dairy-Free Baking

Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

These Paleo pumpkin chocolate chip muffins are made with almond flour and are super easy to make. They are a one-bowl wonder that takes less than 40 minutes to make.

You are going to love how moist and perfectly spiced these grain-free pumpkin muffins are. I hope you enjoy them as much as my family does!

More gluten-free pumpkin recipes you might like;

• Gluten-Free Baked Pumpkin Donuts
• Easy Gluten-Free Pumpkin Pie
• Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
• Pumpkin Cheesecake Graham Cookie Cups 

Also, check out my other Paleo muffin flavors.

• Paleo Chocolate Muffins
• Paleo Banana Blueberry Muffins
• Paleo Carrot Cake Muffins
• Paleo Chocolate Chip Pecan Pie Muffins

Let’s Connect! You can FOLLOW ME on Instagram, Facebook or Pinterest!

★Did you make this recipe? Please give it a star rating below!★

0 from 0 votes

Print

Paleo Pumpkin Chocolate Chip Muffins {Dairy-Free, Gluten-Free, Grain-Free, No Refined Sugar}

Grain-free never tasted better! These easy and super moist Paleo pumpkin chocolate chip muffins will satisfy your pumpkin spice cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar.

Course Breakfast

Cuisine American

Keyword Gluten-Free Pumpkin Muffins, Paleo Pumpkin Muffins

Prep Time 10 minutes

Cook Time 26 minutes

Servings 24 muffins

Calories 368 kcal

Author Audrey of Mama Knows Gluten Free

Ingredients

• 2 1/2 cups  almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1/2 cup pure maple syrup
• 2 eggs , room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup gluten-free and dairy-free mini chocolate chips (I like Enjoy Life Foods)
• 1/2 cup canned pumpkin , not pumpkin pie filling

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl add the wet ingredients first (eggs, pumpkin, pure vanilla extract, and pure maple syrup) and stir together to fully combine.
3. Then add the dry ingredients (almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon and chocolate chips). Mix until fully combined.
4. Scoop batter into a lined muffin pan. The batter will be thick. (I like to use an ice cream scoop.)
5. Bake for 26 minutes. Please watch your oven because all ovens are different.
6. Remove and check centers with a toothpick to see if they are done.
7. Allow to cool before serving.
8. Store in an airtight container.
9. Enjoy!

Recipe Notes

Tips For The Perfect Muffin:

• Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
• For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.

Store in an air-tight container.

Mama says, "Check all of your labels!"

Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition Facts

Paleo Pumpkin Chocolate Chip Muffins {Dairy-Free, Gluten-Free, Grain-Free, No Refined Sugar}

Amount Per Serving (1 muffin)

Calories 368 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 3g 15%

Cholesterol 28mg 9%

Sodium 157mg 7%

Potassium 78mg 2%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 14g

Protein 11g 22%

Vitamin A 32.9%

Vitamin C 0.6%

Calcium 14.5%

Iron 12.7%

* Percent Daily Values are based on a 2000 calorie diet.