Paleo Pumpkin Chocolate Chip Muffins

Paleo Pumpkin Muffins are a simple and healthy breakfast recipe! They are ready in 30 minutes & freezer friendly! Plus they are gluten-free, grain-free, dairy-free and have no refined sugar! 
Course Breakfast
Cuisine American
Keyword paleo breakfast recipe, paleo muffin recipe, paleo pumpkin muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 123.7kcal
Author Laura



  • Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
  • Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
  • In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla.
  • Add eggs and stir until completely combined. .
  • And the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
  • Mix in chocolate chips (or cinnamon chips) by hand.
  • Let the mixture set for 5 minutes. (this gives the coconut flour time to soak up the moisture).
  • Scoop ¼ cup portions of batter into the prepared muffin pan.
  • Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)


Serving: 1Muffin | Calories: 123.7kcal | Carbohydrates: 13.2g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 184mg | Potassium: 39.3mg | Fiber: 3.5g | Sugar: 7.8g | Vitamin A: 2600IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.7mg