Chocolate Chip Pumpkin Muffins cooling on a wire rack and one cut in half showing the inside of the muffin.

Chocolate Chip Pumpkin Muffins

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 16 muffins 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American


These soft and grain free Chocolate Chip Pumpkin Muffins are the perfect fall treat! No tricks about it!



  • 4 large eggs
  • 1/2 cup raw honey
  • 1 cup pumpkin puree
  • 1 cup unsweetened smooth almond butter, warmed until just running
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Using a stand or hand mixer, mix the eggs and raw honey together on low speed.
  3. Then add in the pumpkin puree, slightly warmed almond butter and vanilla extract and mix on medium low until all incorporated.
  4. To the pumpkin mixture add, baking soda, spices and salt and mix on low until just combined. Scrap down sides if needed.
  5. Once batter is combined stir in the chocolate chips with either a spoon or spatula.
  6. Line or grease a muffin pan and fill muffin cups to 3/4 full.
  7. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove muffins from the oven and allow to sit for 2-3 minutes before transferring them to a wire rack to finish cooling.
  9. Repeat baking process until all muffins are baked and cooled.
  10. Eat and enjoy!


*This recipe makes 16 muffins, you can make them all at once (in two batches) or make half a batch at a time. Store batter for no longer than 2 days before baking.

Keywords: Chocolate Chip Pumpkin Muffins, paleo, gluten free,

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