Chocolate Pumpkin Muffins {paleo, refined, dairy and gluten free}

By , On October 15th, 2015, In: Breakfast, Dairy Free, Paleo/Grain Free, Sweets, Uncategorized

12 Servings ~ 25
Home » Breakfast » Chocolate Pumpkin Muffins {paleo, refined, dairy and gluten free}


  • 2 cups almond flour
  • 1/2 cup sifted coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 15oz can plain pumpkin
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp pink Himalayan sea salt
  • 1/4 ground cloves
  • 1/2 cup of Lily's chocolate chips

I must confess, I had two of these for lunch yesterday!  No, I didn’t feel guilty at all not one tiny bit!  But I was almost fooled by the sweetness of all the yummy pumpkin and chocolate flavor as I paused with concern before I stuffed my mouth with another bite!

I know it is nothing new, dressing up some pumpkin with chocolate, but all of the other ingredients are what make this a guilt-free recipe!  You could even eat these for breakfast and the occasional lunch {just don’t tell on me}!

I have had so many of you over the years ask if I had a pumpkin muffin recipe and so I finally got to work and after a few batches gone rogue I got it right…..moist, spicy and sweet but best of all, this one is still packed with nutrient dense ingredients!

I had a few muffins in my purse today for someone at my daughter’s home school group but I didn’t see her.  I got to talking to the Administrative Director there and her daughter walked up after about 15 minutes of us chatting and explained to her mom that she was starving and had nothing to eat.


Well, if this isn’t divine intervention I don’t know what is; because I ALWAYS have food in my purse…seriously!  You may never leave home without clean underwear on but I will never leave home empty handed of snacks {and clean panties wink}.

Anyway, I offered my muffins up but she declined because she said she was gluten free.  What are the odds of that happening because you know {by now} these delectable muffins are most certainly just that!  I love how this was no coincidence and the man upstairs provided such divinity {wink}!

I am beyond blessed to share my love language of feeding you healthy recipes like these. So thank you for being a part of my life…near and far wherever you are.


I walked inside to get my other lens for the camera and when I came back this one had her teeth in the muffin liner trying with all her might to pull it down. I scolded her but those eyes get me every time. So we went inside for a doggie treat without chocolate.


5.0 from 2 reviews
Chocolate Chunk Pumpkin Muffins {paleo, refined, dairy and gluten free}
Prep time
Cook time
Total time
Serves: 12
  • 2 cups almond flour
  • ½ cup sifted coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 15oz can plain pumpkin
  • 3 eggs
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp fine pink Himalayan sea salt
  • ¼ ground cloves
  • ½ cup of Lily's chocolate chips
  1. In a food mixer add pumpkin, eggs, sugar, oil, extracts, salt and spices. Mix until creamy.
  2. Add the almond flour and sift in the coconut flour. Add baking soda and powder and blend.
  3. Careful not to over mix ingredients.
  4. Add chocolate chips and mix them with a spoon.
  5. Line a muffin tin with unbleached liners and fill almost to the top.
  6. Bake in a 350 degree oven for 25 minutes or until a tooth pick comes out clean.
I have found when using coconut flour if I sift it before adding it to my ingredients, whatever I am baking turns out fluffy compared to dense and heavy. Letting these muffins cool will help them to firm up for easy travel. However, it is very hard not to eat them first out of the oven. I also have used Enjoy brand chocolate chunks {in the picture you can see them}. Keep in mind if you are staying away from cane sugar that is in the Enjoy brand Lily's is your best bet as they are sweetened with stevia. I have made these in mini muffin tins too but the baking time should be less so they don't dry out too much.


With a Spoonful of Health,



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5 Comments on "Chocolate Pumpkin Muffins {paleo, refined, dairy and gluten free}"

  1. Jessica Vitale October 16, 2015 at 11:53 am - Reply

    I taste tested these the other day! Amazing! I will be making these this weekend, for sure!

  2. Lisa farriss November 11, 2015 at 10:57 am - Reply

    Making these right now!

    • Dawn Rofrano November 11, 2015 at 12:48 pm - Reply

      Lisa did your family gobble them up!!

  3. Annie February 25, 2016 at 7:30 am - Reply

    Made these for breakfast. A big thumbs up! so good!!! Kids loved em too 🙂 There is something about feeding your kids nutritious food that makes me feel like I’m doing something right.

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