Pumpkin Chocolate Chip Muffins

01f35d000b8abef17d3b9fc5fccc3ee233fd2f17e8This is hands-down the best grain-free baked good recipe I’ve found to date – another gem from PaleOMG.com. We’re hosting a Halloween celebration at our place tonight, so thought I’d make something a little extra special. These muffins are all natural, grain-free, and crazy good. They even turned out pretty fluffy, which is a main complaint I have about a lot of grain-free recipes. Almond meal recipes especially turn out quite dense.

A note about coconut flour: The fiber in coconut flour really soaks up moisture in a recipe so you need less than regular flours. Measure the same way you would with regular flour – no packing! The suggested conversion rate between coconut flour and other flours is a little complicated and still probably won’t turn out the same in this recipe, but if you want to have a go, let me know and I can help with the amounts.

Click here for the recipe on PaleOMG. It is written to make about 1/2 dozen muffins. So in case you are interested in making more like two dozen muffins, I’m going to include the quadrupled recipe here as well to save you the brain workin’!


  • 1 1/3 cups pumpkin puree
  • 1 1/3 cups maple syrup
  • 1 cup coconut oil, melted
  • 12 eggs, whisked
  • 4 tsp vanilla extract
  • 1 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 2 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 2 cups regular or mini chocolate chips (optional)


  1. Preheat oven to 350°.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips if using. Today I separated the batter into halves and used 1 cup of chocolate chips in one half and left the other half plain.
  6. Line a muffin tin with paper liners. Use a measuring cup or ice cream scoop to fill muffin cups – these muffins won’t rise too much so you can fill them pretty full.
  7. Bake for 35-40 minutes. Makes at least 2 dozen muffins.


I made the mistake of using the extra batter to make a dozen mini muffins, and now they are just sitting there, all adorable-looking, just waiting to be snacked on. Well, about half of them are waiting…the other half no longer exist. I have to say, I REALLY like the chocolate chips in this recipe! Can’t wait for everyone to try them tonight. Happy Halloween!

Recipe credit: PaleOMG.com


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