Paleo Double Chocolate Pumpkin Muffins

I didn’t think chocolate and pumpkin would necessarily be a delicious combination, but boy, was I wrong.

double-chocolate-pumpkin-muffins

These Paleo Double Chocolate Pumpkin Muffins don’t have a very noticeable pumpkin flavor, but adding pumpkin puree to the mix adds the perfect amount of moisture and a boost of nutrients to each bite. It never ceases to amaze me how flour-like a flourless muffin made with almond butter can be. When paired with protein-rich eggs and low-glycemic coconut sugar, these healthier ingredients create a fluffy texture remarkably similar to a muffin made with white flour and sugar.

The only downside to these muffins is that they tend to be a little sticky– I imagine the baked muffins would stick to a greased pan, so definitely be sure to use cupcake liners. Preferably something like these silicone liners, which guarantee that nothing will stick. (And as an added bonus, they’re reusable– I’ve been using the same set for nearly 5 years now.)

I think these Paleo Double Chocolate Pumpkin Muffins are the perfect way to satisfy your sweet tooth without being overly sweet, especially since many of us might be coming off a sugar-high from Halloween treats. Because they’re loaded with plenty of fiber and protein, they’ll actually leave you feeling satiated, too!

Paleo Double Chocolate Pumpkin Muffins
Makes 12 muffins

Ingredients:

1 cup creamy almond butter (store-bought or homemade)
1/2 cup pumpkin pumpkin puree
1/4 cup cocoa powder
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup dark chocolate chips, plus more for topping

Directions:

Preheat the oven to 350ºF and line a muffin tin with 12 baking cups. In a large bowl, stir together the almond butter, pumpkin, cocoa, eggs, baking soda, salt, vanilla, coconut sugar, and maple syrup. Once a smooth, thick batter is formed, fold in the dark chocolate chips.

Divide the batter among the 12 cups, then top each one with a sprinkling of extra dark chocolate chips, if desired. Bake at 350ºF until the muffins have risen, and the edges are firm to a gentle touch, about 20 minutes.

paleo-chocolate-muffins

Allow the muffins to cool completely before serving, and store any leftovers at room temperature, uncovered, for up to 4 days, or in the fridge for up to a week. I imagine these muffins would also freeze well, but there weren’t any left for me to test that theory on– we ate them all quickly!

double-chocolate-paleo-pumpkin-muffins

5 from 8 votes
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Paleo Double Chocolate Pumpkin Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A moist and fluffy chocolate muffin with a sneaky serving of pumpkin.
Course: Breakfast
Servings: 12
Calories: 242 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat the oven to 350ºF and line a muffin tin with 12 baking cups. In a large bowl, stir together the almond butter, pumpkin, cocoa, eggs, baking soda, salt, vanilla, coconut sugar, and maple syrup. Once a smooth, thick batter is formed, fold in the dark chocolate chips.
  2. Divide the batter among the 12 cups, then top each one with a sprinkling of extra dark chocolate chips, if desired. Bake at 350ºF until the muffins have risen, and the edges are firm to a gentle touch, about 20 minutes.
  3. Allow the muffins to cool completely before serving, and store any leftovers at room temperature, uncovered, for up to 4 days, or in the fridge for up to a week. I imagine these muffins would also freeze well, but there weren't any left for me to test that theory on-- we ate them all quickly!

Note: If you don’t have maple syrup on hand, you’re welcome to replace it with an additional 1/4 cup of coconut sugar instead– the muffins will just be slightly less sweet. I think you could also use a different nut butter, if you prefer, just keep in mind that substitutions will change the flavor slightly.

Reader Feedback: What’s your favorite muffin flavor for this time of the year? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

25 thoughts on “Paleo Double Chocolate Pumpkin Muffins

  1. Lizette A.

    Sounds yummy! Could you substitute honey for maple syrup. And, have you tried making in a bread pan instead of muffin cups?

    Reply
  2. Laura ~ RYG

    Recently stumbled upon the chocolate & pumpkin combo and by was I pleasantly surprised!!!!! Struggling through the worst first trimester sickness (all day sickness) and trying to find foods that um, stay down? It’s odd because these would work. Perfect foods like veggies and chicken make me gag now!

    Reply
    1. Megan Gilmore Post author

      Oh, congratulations on your pregnancy!!! I didn’t want any veggies during my first trimester, either. I think I lived off of bagels and pizza!! Both of which are totally unappealing to me now– anything I ate during my first trimester I hated by the time I reached my third trimester. Ha! Hope you feel better soon. 🙂

      Reply
  3. Swo

    What is the nutritional value /information of this recipe? Trying to watch sugar intake along with glutton free. Would be nice if had that on your recipes.

    Reply
  4. Daryl

    I am sadly off nuts for the foreseeable future, but these looked so amazing that I decided to swap out the almond butter for sunflower seed butter. I used the Trader Joe’s brand, which although delicious, has a sweetener, and it made the muffins a little too sweet for my taste. They were nonetheless delicious — perfect texture and flavor — and I will definitely make them again. Next time I will plan to make my own seed butter, however, to control the sweet factor. A definite winner!

    Reply
  5. Andrea

    I made these muffins this morning in a mini muffin pan and they turned out great. I sprayed paper liners with coconut oil and baked for 15 min @ 350. Didn’t stick to the papers at all. They are delicious and so much like a traditional muffin. Kid and husband approved. Thank you for another great
    recipe 🙂

    Reply
  6. Carrie

    Megan, these are amazing! I used cacao powder instead of cocoa. I made them as a desert for Thanksgiving and they were devoured by everyone. It was great to have a healthier alternative. Thanks so much for sharing!

    Reply
  7. Lorie Evers

    These muffins are amazing. I love them. It’s like eating chocolate. Back when I used to eat box.cake there is that amazing texture well these muffins are even better.

    Reply
  8. Kimberly

    Would using homemade pumpkin puree work? Or would it throw of the flavor/texture? In the past, I’ve felt the difference between canned and fresh can be significant. If I did try it out, would you have any recommendations for adapting any ingredients? Thanks so much for your wonderful recipes!

    Reply
  9. Kim

    Goodness, these are a delicious treat! They’re so decadent, I’d consider them to be more like cupcakes than muffins. So good and easy!

    Reply
  10. Patricia

    Hello~ You might get a little chuckle out of this. I downloaded the My Fitness Pal app and when I got to the place to enter my birthdate, I realized that I had to hit each month starting with 1983 one month at a time till I got back to 1934! After nearly getting carpal tunnel, I finally got to 1942 and was pushing on thinking “I’m almost there!” only to have it revert back to 1983! My husband said they probably figured nobody that old was going to care about how many carbs in a pumpkin muffin. And by the way, they are excellent. I used walnuts instead of chocolate. He approved, too!
    PS: Never could get to 1934. Do you have any ideas about carbs? I used Xyzitol…..only a couple of tablespoons if that much.

    Reply
  11. Elaine

    Hi Megan

    When you do your baking for deserts what rack level do you usually use?
    As well, I am a big fan of your website which I discovered quite by accident. There is not a recipe that I have tried and not enjoyed. You have introduced me to a whole new way of cooking. I purchased your new book and love it.
    Thank you
    Elaine

    Reply
  12. Lizbeth

    I have now made these multiple times and this recipe has to be one of my favorites from Detoxinista. My only substitute is organic raw cacao powder and the finished product reminds me of a very decadent chocolate cake. For some reason, like with most Detoxinista recipes I had to bake a little bit longer then the recipe called for, but the texture is very cake/muffin like to me, yum! I have tried in both silicone muffin cups and in a 9×9 pan. Both came out great, but I definitely had to adjust for longer cooking time in the cake pan.

    I don’t see myself getting tired of these anytime soon and when everybody at work brings cookies and donuts, I can have one of these instead!

    Reply
  13. deanna

    Made these this weekend and they were SO SO good! My daughter (who can detect a “healthy” recipe a mile away) even liked them!…that’s saying a lot! Still so impressed how they turned out with no flour in them. Love all of your recipes! Everything I have made has turned out great! 🙂

    Reply
    1. Megan Gilmore Post author

      I only tested this recipe that way, so you’ll have to experiment if you want to use another sweetener. Sucanat might have similar results, or you could try a liquid natural sweetener making a more moist muffin.

      Reply
  14. Kelly

    These were awesome! I normally don’t comment but I had to for this one! My husband told me he would never have thought they were Paleo! Making again tonight!

    Reply
  15. Vanessa

    This was most delicious muffin I have ever tasted ..I used cane sugar instead of coconut sugar …will be making them again soon.

    Reply

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