Grain Free Chocolate Chip Pumpkin Muffin

Pumpkin ALL Year Long

I know we seem to focus on pumpkin during the Fall but in reality I make these muffins all year long. They are so yummy and full of flavor that I couldn’t go without all year! Pumpkin offers lots of density without many calories and if you follow us on IG Jessica and I want to get the most bang for our buck when it comes to dessert. The more the better right??!!

These grain free chocolate chip muffins are delicious enough for your daily dessert but nutritious enough for a quick breakfast. I love to break up a muffin and sprinkle over plain greek yogurt with a little bit of peanut butter drizzled on top.

Let’s Get Started

Preheat your oven to 350 degrees and combine all of your dry ingredients into a large bowl.

  • Almond Flour
  • Cassava Flour
  • Baking Soda
  • Salt
  • Coconut Sugar
  • Pumpkin Pie Spice
  • Cinnamon

Mix your dry ingredients together.

Add your wet ingredients to the bowl with dry ingredients.

  • Vanilla
  • Maple Syrup
  • Canned Pumpkin
  • Plain Greek Yogurt

Mix thoroughly and fold in your chocolate chips. Once mixed together, grab a muffin tin and evenly add batter into the 12 slots. Bake for 20-22 minutes.

So Much MORE

With just a little bit of extra time you can turn these muffins into pumpkin cupcakes. Just add frosting or even make your own cream cheese frosting. You can use a mini muffin pan and turn these into little tasty morsels or even add the entire bowl of batter into a cake pan and make a pumpkin cake. So many options…just play with them.

These are best kept in the fridge and eaten within 2-3 days.

Grain Free Chocolate Chip Pumpkin Muffins

For the LOVE of pumpkin! These simple grain free pumpkin muffins are so moist and flavorful you won't be able to eat just one and that's OK!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 92kcal


  • 1/2 cup Almond Flour
  • 1/2 cup Cassava Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tbsp Coconut Sugar
  • 1.5 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1 cup Canned Pumpkin
  • 2 tbsp Pure Maple Syrup Organic Pure Maple Syrup Kirkland Brand
  • 1 tsp Vanilla Extract
  • 1/4 cup Plain Greek Yogurt Kirkland Organic Brand
  • 1/4 cup Dark Chocolate Chips Enjoy Life Brand


  • Preheat oven to 350 degrees
  • Combine all dry ingredients into a bowl and mix (except chocolate chips)
  • Add wet ingredients to your dry ingredients and mix thoroughly
  • Fold in your chocolate chips
  • Evenly add the batter into a muffin tin – should make 12 muffins
  • Bake for 20-22 minutes – Allow to cool


Store in an air tight container in the fridge.  Best if eaten within 2-3 days. 


Serving: 1muffin | Sodium: 165mg | Calcium: 46mg | Vitamin C: 1mg | Vitamin A: 3177IU | Sugar: 6g | Fiber: 1g | Potassium: 79mg | Cholesterol: 1mg | Calories: 92kcal | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 13g | Iron: 1mg

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