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pumpkin chocolate chip muffins on a plate
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Paleo Pumpkin Chocolate Chip Muffins

These gluten-free pumpkin muffins are adapted from The Essential Thyroid Cookbook. They are a great recipe for fall, but pumpkin’s nutrition profile makes them perfectly fine to enjoy year-round. If you can’t do the chocolate chips, chopped apples would make them equally delicious.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

Instructions

  • Preheat oven to 375°F. Line a muffin tin with paper muffin cups liners.
  • Mix dry ingredients (flour, sugar, flaxseeds, baking soda, cinnamon, and salt) together in a large bowl with a whisk or a fork. Ensure that any lumps in the flour are broken up.
  • In a separate bowl, whisk eggs, pumpkin puree, maple syrup or honey, and vanilla together until well combined.
  • Combine the wet and dry mixtures and stir with a rubber spatula until well mixed. Gently fold in chocolate chips, taking care to avoid over-mixing. Batter will be thicker than most muffin batters, but will be spoonable.
  • Spoon batter into muffin cups until approximately ¾ full. Place muffin tin in the oven and bake for 20-22 minutes, until tops are golden. Test doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are done.

Notes

Cook’s notes: Maple sugar, Sucanat, or any other unrefined granulated sweeteners can be substituted for coconut sugar. Paleo adaptation: Omit dark chocolate chips if concerned about small amount of cane sugar.