Chocolate Chip Pumpkin Spice Muffins
Grain-free, sugar-free jumbo pumpkin spice muffins studded with dark chocolate chips and finished with a quick chocolate glaze — a weekend breakfast staple I keep stocked in my freezer year-round.
- Prep Time
- 15 min
- Cook Time
- 32 min
- Total Time
- 47 min
- Servings
- 10 jumbo muffins
Pumpkin season may officially only last a few months, but that's never stopped me from eating these muffins all year long. My family goes through muffins every weekend for breakfast, and this is the healthy flavor I keep stocked in the freezer for myself.
These are gluten-free, sugar-free, dairy-free, and both paleo and keto-friendly, which means I can enjoy one with my Saturday morning coffee without my stomach staging a protest.
Ingredients
For the Muffins
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 cups monkfruit granulated sweetener (I use Lakanto brand)
- 1 tsp. cinnamon
- 1 tsp. pumpkin spice
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup liquid coconut oil
- 15 oz. can pumpkin
- 1 tsp. vanilla extract
- 4 eggs
- 1 cup dark chocolate chips (Lily's for keto, Hu for paleo)
For the Chocolate Glaze
- 1 tbsp. unsweetened dark cocoa
- 2 tbsp. monkfruit confectioners sweetener
- 1 tbsp. almond milk
Instructions
- 1Preheat oven to 350 degrees. Combine all muffin ingredients in a medium mixing bowl or standing mixer, and beat at medium speed for 1-2 minutes, until well combined.
- 2Line 2 jumbo muffin pans with liners, and distribute the batter evenly into the cavities.
- 3Bake for 12 minutes, then reduce oven temperature to 350 degrees and continue baking for another 20 minutes, or until a toothpick inserted in the muffins comes out clean.
- 4Remove pans from the oven and let cool for about 5 minutes before removing muffins from the pans to cool completely on cooling racks.
- 5For the glaze: combine all ingredients in a bowl and stir until smooth. Drizzle over the cooled muffins.
Tips
- If you'd rather make these the traditional way, swap in all-purpose flour, vegetable oil, and regular granulated or light brown sugar for the almond flour, coconut oil, and monkfruit sweetener.
Storage & Reheating
Freezer instructions: once the muffins have cooled completely and the icing has set, wrap them individually in plastic wrap and store in the freezer. Thaw at room temperature overnight, or defrost in the microwave (just remove the plastic wrap first).
