Print the Chocolate Pumpkin Muffins recipe here!

Hello friends,

I hope your week is treating you well. I am embracing the season every which way possible and that has included some recent baking. I mentioned in recent posts that I baked these Paleo chocolate chip muffins and I am opting to take out the word “pumpkin” from this title because I realize that may deter some from trying them.

This recipe uses pumpkin puree, however does not taste like pumpkin, nor pumpkin pie, nor pumpkin pie spice. The pumpkin is merely used in the recipe for texture and of course the health benefits should be noted.

I am certain some won’t try these simply because they are “Paleo” which I want to address also that while these are “Paleo”, they are delicious and you wouldn’t know they’re healthier. Also, you can make them non-Paleo if you wanted to by substituting back in regular chocolate chips and regular sugar like you would ordinary baking.

Whichever way suits your dietary preference, these are SO EASY to make and everyone loves them.

You can pin this to Pinterest to save for later or to share with friends. You can also print out the recipe.

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Paleo Chocolate Pumpkin Muffins:

Shopping List

1/2 cup almond butter
3/4 cup canned pumpkin
1 large egg
4 to 6 Tbsp honey
1/4 cup unsweetened cocoa powder
2 Tbsp ground flaxseed
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1/4 cup Paleo friendly mini chocolate chips, plus more for sprinkling
Sea salt to sprinkle on top of the muffins

Preheat your oven to 375* F and spray a 12 piece muffin pan with olive oil or coconut oil baking spray.

Combine the ingredients except the chocolate chips into a bowl and blend together very well using a high speed hand mixer or you may do this in a food processor. Once the batter is fully blended and smooth, add in the chocolate chips and blend thoroughly.

Fill each muffin cavity 3/4 full of batter. My batch made a perfect 12 count, you may get a little less depending on how full you're filling them. You can add additional chocolate chips on top of the muffins. I finish them off with a sprinkle of sea salt because there's nothing better than a salty/sweet combination!

Bake the muffins for 15-18 minutes and check on them by inserting a toothpick into the center of the muffin. If the toothpick comes out clean then they are done. Let the muffins cool 5-10 minutes before removing them from the pan.

These are great as a dessert, a snack, or breakfast . I adapted my recipe from this one here.