Nut-Free Paleo Chocolate Chip Pumpkin Muffins

Perfect for school or work!

I hope you guys are as excited for all the fall recipes as I am because I have a lot of goodies coming for you over the next few months! I absolutely LOVE summer but I have to say I think fall may be my favourite! I love all the cozy vibes & fresh start feeling in the air!

Make sure to comment on my latest Instagram post or this blog post if you have any recipe requests! I LOVE getting your suggestions & always take note of them for upcoming recipe developments!

I hope you love this recipe as much as I do. If you have any questions just leave a comment on this post!

Note: for a lower sugar option, sub the maple syrup with Lakanto. It is a monk fruit + erythritol based sweetener. I love the golden in this recipe!

Print Recipe

Nut-Free Paleo Chocolate Chip Pumpkin Muffins

The perfect snack or breakfast on the go for school or work! This recipe is dairy-free, paleo, & delicious!

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Muffins

Ingredients

• 1/3 cup coconut oil, softened
• 1/4 cup arrowroot flour
• 3-4 tbsp maple syrup (sub with Lakanto for a sugar free option)
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1/4 cup flax-meal
• 1/4 cup coconut flour
• 2 tsp cinnamon
• 1/2 cup dark chocolate chips (I used stevia sweetened for a lower sugar option, you could also use blueberries or fruit of choice as well)
• 2 eggs
• 2-3 tbsp pumpkin seeds

Prep Time 10 Minutes Cook Time 15 Minutes Servings Muffins Ingredients 1/3 cup coconut oil, softened 1/4 cup arrowroot flour 3-4 tbsp maple syrup (sub with Lakanto for a sugar free option) 1 tsp vanilla extract 1 cup pumpkin puree 1/4 cup flax-meal 1/4 cup coconut flour 2 tsp cinnamon 1/2 cup dark chocolate chips (I used stevia sweetened for a lower sugar option, you could also use blueberries or fruit of choice as well) 2 eggs 2-3 tbsp pumpkin seeds

Instructions

1. Pre-heat the oven to 350 degrees F. Fill a muffin pan with liners & set aside.
2. In a large bowl add the coconut oil, arrowroot, maple syrup, vanilla, pumpkin & flax. Mix together well & add the rest of the ingredients.
3. Scoop the batter into your prepared muffin pan, top with a sprinkle of pumpkin seeds & bake for 12-17 minutes, until the top is slightly browned & a toothpick comes out mostly clean.
4. Remove from the oven, let cool slightly & enjoy!