I REALLY love baking with pumpkin. It has such a rich flavor, and while many think it’s overdone, I’ll be over here, ordering my pumpkin in bulk from amazon.

These muffins take a little planning as a few pieces are going on at the same time, but as long as you have a stand mixer or hand mixer, it’s pretty easy. If you don’t, I hope you work out.

The first time I made these muffins, I decided to hand beat my egg whites into stiff peaks. Let’s just say I was grabbing for the ice pack afterward. I thought I was in shape, but beating eggs for over 5 minutes proved me wrong. Hand beat at your discretion.

After adding all your dry ingredients together in a bowl and whisking together, you’ll add all of your wet ingredients minus the egg whites that are beating in your stand mixer in the background. Just set a timer for 4 minutes, so you don’t overbeat your eggs.

Your batter is going to be very dry initially. You may feel tempted to add more liquid elsewhere, but once those egg whites go in, it will soften up into the perfect muffin texture. Trust the process.

You could certainly sub the chocolate chips for something like raisins or blueberries, but I have not tried it, so if you do, leave me a comment and let me know how they turned out.

These pumpkin muffins go perfectly with a cup of coffee and a chilly morning. Just try not to eat them all in one sitting. They don’t last long at our house.

Paleo Chocolate Chip Pumpkin Muffins - DF, GF

These paleo chocolate chip pumpkin muffins are everything you want to eat on a cool morning in October.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Appetizer, Breakfast, Snack

Cuisine American, Paleo

Servings 12

Calories 177 kcal

Equipment

• Stand Mixer or Hand Mixer

Ingredients

  

• 1 1/2 Cup Almond Flour
• 1/2 Cup Tapioca Flour
• 3 Tbsp Coconut Flour
• 2 scoops collagen peptides
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 4 Tbsp Coconut Sugar
• 1 Tbsp Coconut Oil Melted
• 3 Large Egg Yolks
• 3 Large Egg Whites Whipped into stiff peaks
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 1/3 cup chocolate chips

Instructions

 

• Start by preheating your oven to 350 and lining a muffin tin or spraying with nonstick spray(I use avocado oil spray)
• Sift together all of the dry ingredients
• use a handheld beater or stand mixer to beat your egg whites into stiff peaks. This takes about 4-5 minutes on medium speed. Be patient
• Add all wet ingredients to a separate mixing bowl and whisk together. Add the wet ingredients to the dry ingredients and mix thoroughly. It will be a very dry dough-like batter
• Slowly fold in the egg whites to the batter, being careful to not knock out the air
• Add chocolate chips and fold in gently
• Spoon your batter into your muffin tin and bake for 15 mins.

Keyword Breakfast, Healthy, Muffins, pumpkin