These Healthy Pumpkin Muffins are soft, fluffy and easy to make with grain-free flour, pure pumpkin and cozy warm spices. A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. Grain-free, gluten-free, paleo-friendly with low carb keto sweetener options.
PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, coconut sugar, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips.
DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips.
BAKE: Bake in preheated oven for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.