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5 from 2 votes

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

These easy and super moist Paleo pumpkin 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 12 muffins
Calories 368kcal
Author Audrey from 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
  • 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

Instructions

  • Preheat oven to 350°F
  • In a large bowl add the eggs, pumpkin, pure vanilla extract, and pure maple syrup and stir together to fully combine.
  • Add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon and chocolate chips to the pumpkin mixture. Mix until fully combined.
  • Scoop batter into a lined muffin pan. The batter will be thick. (I like to use an ice cream scoop.)
  • Bake for 26 minutes. Please watch your oven because all ovens are different.
  • Remove and check centers with a toothpick to see if they are done.
  • Allow to cool before serving. Enjoy!
  • Store in an airtight container.
  • Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.

Notes

Tips For The Perfect Paleo Muffins
  • 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.
  • Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.
Mama says, "Check all of your labels!"
 

Nutrition

Serving: 1muffin | Calories: 368kcal | Carbohydrates: 25g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 78mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1645IU | Vitamin C: 0.5mg | Calcium: 145mg | Iron: 2.3mg
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