Paleo Double Chocolate Pumpkin Muffins

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These Paleo Double Chocolate Pumpkin Muffins taste like a brownie. They 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.

double chocolate pumpkin muffins on a cooling rack

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.

double chocolate pumpkin muffins on a cooling rack

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 pumpkin muffin broken in half on a plate

Paleo Double Chocolate Pumpkin Muffins in silicone baking cups
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4.85 from 38 votes

Paleo Double Chocolate Pumpkin Muffins

A moist and fluffy chocolate muffin with a sneaky serving of pumpkin.
Course Breakfast
Cuisine American
Keyword Paleo Double Chocolate Pumpkin Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 242kcal

Ingredients

Instructions

  • 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.
  • 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!

Video

Nutrition

Calories: 242kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 84mg | Fiber: 4g | Sugar: 18g | Vitamin A: 900IU | Calcium: 70mg | Iron: 1.8mg
Per Serving: Calories: 242, Fat: 15g, Carbohydrates: 25g, Fiber: 4g, Protein: 5g

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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Comments

Vickie

What could be a substitute for egg yolk. Child is allergic to egg yolk.

    Megan Gilmore

    I’ve heard that 2 egg whites is the equivalent of a whole egg, if you want to try that! Please report back and let me know how it works out.

    Megan Gilmore

    I’ve read that 2 egg whites = 1 whole egg, if you want to try that swap.

Vickie

My first time baking without flour… Blame it on my southern roots.
Hands down the BEST chocolate cupcake ever! Super easy to make, very moist, guilt free dessert! I’m so excited and looking forward to trying more of your recipes.

MacKenzie

I’ve made these once a week for the last month! Delicious. Ran out of almond butter on last batch so replaced with more pumpkin and they still turned out Fab.

Suzanne

Are these chocolate muffins considered gluten free too?

Laura

Love these! Made them 3 times already!

Marie

Amazing! Can’t wait to try your Tuscan Pumpkin spaghetti sauce with my leftover pumpkin purée.

Heather

Made these muffins with leftover pumpkin pure (from making Baked Pumpkin Oatmeal muffins). Yummy!! Another great recipe! Thank you!!

Ellen

This is an excellent recipe. Time to make it again

Sarah

Do you think this would come out with flax eggs?

Sam

Is there a keto option for these? I LOVED them when we were strictly paleo … thank you

Camila Amorim

These are amazing and I make them all the time! Even my husband who doesn’t like “healthy food” loves it!

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