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?
How to make Pumpkin Chocolate Chip Muffins
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 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!
If you’ve tried this pumpkin chocolate chip muffins or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Pumpkin Chocolate Chip Muffins
- 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