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Pumpkin Chocolate Chip Muffins

Active Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes

Makes 12

Spiced Pumpkin Seeds & Cheese.JPG


  • 1 cup pumpkin pure, from one 15-ounce can (reserve the remaining puree in a storage jar for breakfast Day 1)
  • 1/2 cup pure maple syrup
  • ¼ cup grass-fed butter, melted
  • 2 teaspoons vanilla
  • 2 eggs
  • 3/4 cup almond flour
  • ¼ cup coconut flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 cup dark chocolate chips (We love Lily’s no sugar added brand)
  • 12 muffin liners
  • Ghee, to garnish (optional)
  • Muffin liners


  1. Preheat oven to 350 degrees.
  2. Add pumpkin, maple syrup, melted butter, vanilla, and eggs to your blender. Blend until mixed well.
  3. In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, sea salt, cinnamon, and ginger.
  4. Fold wet ingredients into dry ingredients until well combined. Fold in chocolate chips.
  5. Prepare a muffin tray with 12 muffin liners. Scoop batter into each slot, just below full.
  6. Bake until starting to brown on top and until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
  7. Let cool completely. Store 6 muffins in an airtight container in the fridge, to enjoy this week, and 6 muffins in an airtight container in the freezer, to enjoy next week.
  8. To serve, warm in the oven or microwave (optional), and enjoy topped with a dollop of ghee (optional).