This is my healthy pumpkin chocolate chip muffins recipe. I love healthy, pumpkins and chocolate chips so these muffins really make me happy! I bet they will make you happy too!
A Problem I’m Trying to Fix
I can’t help it.
I really can’t.
So, I told Christopher that I made pumpkin muffins. For this reason he was happy. But he was happy until he saw that I impulsively put some chocolate chips in them.
Then he got sad.
As a matter of fact, he likes chocolate chips, he just doesn’t want them in every single muffin recipe I make. So, I quickly pointed out that I didn’t put them in these muffins.
See? I can restrain myself. Mostly.
(Even so, the fact that there are none of these muffins currently in the house is beside the point.)
In any case, was I intending to put chocolate chips in these pumpkin chocolate chip muffins? No. I really wasn’t. But then I looked at them and thought, pumpkin with chocolate chips? Mmmmmm!
It’s such a great combination.
So, to make Christopher happy, I halved the amount of chocolate chips I would normally put in muffins and put an equal amount of raisins. See? Compromise! I can do it!
Certainly, Christopher should be incredibly proud of me because I refrained from putting a whole cup of chocolate chips in these delicious muffins. Don’t you agree?
On to the Healthy Pumpkin Chocolate Chip Muffins Recipe
I preheat my oven to 375 degrees Fahrenheit and line the muffin pan with 9 muffin cups because, as I’ve stated a million and a half times, we like big muffins.
We have some pumpkin puree, butter, eggs, cinnamon, ginger, cloves, vanilla and nutmeg.
To begin with, I drag out my stand mixer and place the butter and sugar in it. Then I turn the mixer on until the two are combined. From here on I add the puree, eggs and vanilla and mix them until they are incorporated.
Time for the dry ingredients.
I add some almond flour, coconut flour, tapioca flour, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt.
Next, I turn the mixer on and just mix it until it is combined.
I stir in the raisins and chocolate chips.
Finally, I spoon the batter into the muffin cups. In fact, I fill them to overflowing, all the while giggling!
I also pop the paleo pumpkin muffins into the oven and bake them for 25 minutes.
I let the pumpkin muffins cool for 5 minutes in the pan before removing them to a wire rack.
Finally, here they are after they’ve cooled.
Then I piled them on a plate. I know, obvious, of course.
Above all, I hope you enjoyed this recipe.
Please feel free to Pin any photo to Pinterest and Yum the recipe to Yummly! Oh and most important of all, would you please, I said PLEASE, leave me a comment and when you do, notice I said, WHEN, would you be so kind to rate the recipe? I would be in your debt then!
And as always, may all your dishes be delish!
- 1/2 cup butter room temperature
- 1/2 cup coconut sugar or regular sugar
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chocolate chips
- Preheat oven to 375 F and add 9 muffin cups in the muffin pan
- Put butter, coconut sugar and maple syrup in the mixer and turn it on until incorporated
- Add eggs, vanilla and pumpkin puree and mix until it's incorporated
- Add flours, baking soda, cinnamon, ginger, cloves, nutmeg and salt and mix until just combined
- Stir in the raisins and chocolate chips
- Spoon batter into muffin cups - fill them up baby because you want big muffins
- Bake pumpkin chocolate chip muffins for 25 minutes, or until done
- Let muffins cool in the pan before removing to a wire rack
- Plate a muffin
- Eat a muffin
If you want lots of chocolate chips, don't put raisins in it and put a cup of chocolate chips!