When the hint of fall starts, all things pumpkin flood my mind! And if you’re anything like this pumpkin-loving-momma you’ll love these paleo chocolate pecan pumpkin muffins. Naturally sweetened, gluten free and dairy free. They’re pumptastic!
Confession: I started adding pumpkin spice creamer to my coffee.
…Even though it’s still 93 degrees here.
I can’t help that I’m eager! It’s ALMOST FALL which means everyone must do their due diligence as law-abiding citizens and make all things pumpkin. It’s kind of like a moral code September through November.
That’s why when I had the idea to make a grain free muffin packed with pumpkin and made with clean ingredients – I went for it and created these healthy chocolate pecan pumpkin muffins.
Paleo Chocolate Pecan Pumpkin Muffins
To my complete shock and awe, I nailed this recipe on my first attempt (that rarely happens when I made any paleo baked goods)!!
And I didn’t skimp on pumpkin spice goodness here – all those fall-inspired flavors are packed in every bite.
But don’t worry, I’m not all spice without some sweet.
Truth is, as texture snob I love me a little sweet with a little crunchy too. Introduce a few pecans and you’ve got yourself a muffin hit. For both adults AND kids.
Gluten Free, Dairy Free
This no-fuss recipe is perfect for your weekend baking escapades in all attempts to fill your home full of pumpkin smells and excitement for the falling leaves.
Enough reading – just make ’em! You’ll thank me later after that first warm bite that floods you with memories of football Sunday, raking leaves, pumpkin patches, and family gatherings.
And if you love all things pumpkin as much as I do, then be sure to also try these Mini Paleo Pumpkin Pies, my beloved Pumpkin Chocolate Chunk Granola, of these 4 Ingredient Pumpkin Breakfast Sausages.
Enjoy!
Paleo Chocolate Pecan Pumpkin Muffins
These healthier paleo chocolate pecan pumpkin muffins are gluten free and dairy free. A naturally sweetened breakfast or treat perfect for both kids and adults!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 1/2 cups pumpkin puree
- 4 eggs
- 1/2 cup + 1 tablespoon melted coconut oil (or sub for oil of choice)
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup chocolate chips (dairy free if desired)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine the pumpkin puree, eggs, oil, and maple syrup. Mix well
- Add the dry ingredients, chocolate chips, and pecans. Mix to incorporate until a thicker batter forms.
- Spray a muffin tin with oil OR use cupcake liners and fill each mold to the top with the batter. Pat to fill out if needed, then add more chocolate chips and pecans to top
- Bake for 28-30 minutes until center is set
Disclaimer: Please note that there are affiliate links on this page and I will earn a small commission if you purchase through those links. However, all opinions are my own. Thank you for your support
Do you have nutritional information for this recipe?
Sorry Kaye, I do not.
I made these over the weekend and they are very delicious! I love that the only sweetener is maple syrup and they still taste absolutely yummy. Great to have on hand for a guilt-free snack or part of breakfast.
★★★★★
I’m go happy to hear that! Thanks for trying the muffins Mary!
Delicious muffins – delightful flavor! Kids were surprised to hear these were gluten-free. I call that a win!
★★★★★
Thanks so much Kelly. Glad they were a hit!