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Pumpkin Chocolate Chip Muffins
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Pumpkin chocolate chip – perfection! Sweet pumpkin muffins studded with chocolate chips.
The first of September I posted a Pumpkin Chocolate Chip Muffin in a Mug. That recipe has been crazy popular – easily one of my most popular posts. I have repeatedly had requests for a larger muffin recipe that could be baked in the oven. And I’m right there with my readers – I know how handy it is to have snacks/breakfasts/desserts already made and ready to go. It just makes life so much simpler!
These pumpkin chocolate chip muffins are easy to make – the hardest part is waiting for them to bake! And you only have to use one bowl! I love one-bowl recipes. That makes for easier clean up!
And oh, the smells that come wafting out of the oven – so warm and comforting! As a bonus, these pumpkin chocolate chip muffins are an “S” on the Trim Healthy Mama program, so you can slather them with “buttah” as much as you want!
If you are unsure of what THM stands for, it stands for Trim Healthy Mama, a sensible way of eating that is helping thousands of mamas (and papas) lose weight and regain health (all while eating delicious food)! No deprivation here! You can find out more about this awesome lifestyle here.
So what do you need for these Pumpkin Chocolate Chip Muffins?
1 1/2 Cups Almond Flour
3/4 Teaspoon Aluminum Free Baking Powder
1/4 Teaspoon Baking Soda
1 1/2 Teaspoons Cinnamon
1/4 Cup + 2 Tablespoons Xylitol
2 Tablespoons Coconut Oil
2 eggs
1/4 Cup + 2 Tablespoons Pumpkin Puree
1/3 Cup Lily’s Chocolate Chips
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Pumpkin Chocolate Chip Muffins {THM-S, Low Carb, Sugar Free}
Ingredients
- 1 1/2 Cups Almond Flour
- 3/4 Teaspoon Aluminum Free Baking Powder
- 1/4 Teaspoon Baking Soda
- 1 1/2 Teaspoons Cinnamon
- 1/4 Cup + 2 Tablespoons Xylitol
- 2 Tablespoons Coconut Oil
- 2 eggs
- 1/4 Cup + 2 Tablespoons Pumpkin Puree
- 1/3 Cup Lily's Chocolate Chips
Instructions
- Preheat oven to 350.
- Spray 9 cups of a 12 cup muffin tin with coconut oil spray, or place cupcake liners in holes.
- In a large mixing bowl, mix together dry ingredients.
- Add wet ingredients and mix until well combined.
- Add approximately 1/4 cup batter to 9 of the 12 holes.
- Bake for 20-25 minutes, or until tops begin to turn golden brown and a knife inserted in the middle comes out clean.
- Makes 9 muffins.
Nutrition
Georgina says
October 5, 2016 at 8:03 amThese look delicious!
Kim | Low Carb Maven says
October 5, 2016 at 7:52 pmI agree with you, it sure is nice to have several muffins already made. Great flavor combination. These look good.
Brittany Scott says
October 23, 2016 at 4:00 pmWhat is the net carb count per muffin? I can’t find that info 🙂
dsdjhardy says
October 23, 2016 at 4:47 pmI’m sorry, I do not have a net carb count. On THM, I don’t count macros, but I am working on getting a nutritional calculator on my site soon!
Diana says
October 6, 2016 at 9:27 pmHas anyone used baking blend instead I this recipe?
dsdjhardy says
October 6, 2016 at 10:13 pmI have not tested these with Baking Blend, but Baking Blend is more “thirsty” than almond flour, so you would either want to use less of it or add more liquid. If you try it, please let me know how it turns out!
Tasha says
October 6, 2016 at 10:19 pmThese look so yummy! I bet the chocolate chip pumpkin combo is killer!
Maya | Wholesome Yum says
October 7, 2016 at 8:26 amThese look delicious! I love that they are low-carb and sugar free too!
STACEY says
October 7, 2016 at 10:58 amThese look wonderful, and I love all things pumpkin 🙂
Kate says
October 10, 2016 at 11:21 pmSo Delicious! I made these tonight and they are Wonderful! I loved the MIM version of this, but I think I actually like this one a little better! Thank you so much for doing this!
Christine says
December 7, 2016 at 10:12 amWhat does “MIM” stand for?
dsdjhardy says
December 8, 2016 at 12:39 pmHi Christine! Thanks for stopping by! “MIM” stands for Muffin in a Mug. 🙂
Jennifer says
October 9, 2017 at 9:59 amThanks I was wondering too:):) lol
Katrin says
October 11, 2016 at 6:54 amI would love to sink my teeth into one of these muffins right now. I love anything made with almond flour!
Taryn says
October 11, 2016 at 9:00 amThese look amazing! I need to make a batch asap!
Natalia says
October 11, 2016 at 9:16 pmCan I use coconut flour instead of almond? Thanks!
dsdjhardy says
October 11, 2016 at 9:26 pmI’m sorry, but I have not personally tried it with coconut flour – coconut flour is much more “thirsty” than almond flour, so I’m not sure what the substitution ratio would be.
Chris says
October 15, 2016 at 12:58 pmI don’t have xylitol. I have Pyure Baking Blend which is erythritol & stevia. I also have pure stevia. Any suggestions, or should I just wait until I buy xylitol? Thanks
dsdjhardy says
October 15, 2016 at 8:25 pmI would use half the amount of using Pyure.
Kathy says
October 16, 2016 at 6:08 amI made these this morning for breakfast before church The kitchen smelled so good and the muffins are delicious! Great start to a Sunday morning! Thanks for a “keeper” recipe!!
dsdjhardy says
October 16, 2016 at 7:39 amAwesome! I’m so glad you like them – and they do smell delicious as they are baking!
Katie says
October 23, 2016 at 2:08 pmCan you use THM Gentle Sweet to sub the xylitol?
dsdjhardy says
October 23, 2016 at 4:46 pmYes, and here is a sweetener conversion chart, which you may find helpful! 🙂 http://pin.it/_HFBW7h
OrMtnMaid says
October 23, 2016 at 2:13 pmI only have Erythritol, because of the dog poison issue with Xylitol. Can I use 1 for 1 in this recipe?
dsdjhardy says
October 23, 2016 at 4:45 pmYes, according to the chart linked below, you should be able to sub 1 for 1. Here is the sweetener conversion chart, which you may find helpful. http://pin.it/_HFBW7h
Kristen says
October 28, 2016 at 10:45 amIs the 2 Tbsp of coconut oil to be added in the wet ingredients or it that used to spray the pan?
dsdjhardy says
October 28, 2016 at 10:55 amIt should be added to the wet ingredients. 🙂
Abigail Galloway says
November 12, 2016 at 4:54 pmFor anyone looking into information on nutrition for this recipe, I can maybe help!
We used granulated splenda as the sweetener instead (because we’re having difficulty finding this other stuff and totally welcome a recommendation), and our batch only made 8 (using 1/4 cup of batter each), not 9, but for each of the eight, my calculations came out to:
197 Calories, 17g of fat (didn’t split it out on type), 11 total carbs, 5 fiber carbs, 2 sugar alcohol carbs (so 4 net carbs), 5g protein, and 91mg of sodium.
With a less carby sweetener (granular splenda has about 1.5 per tablespoon), I believe you’re looking at 3 net carbs instead.
Hope this helps!
Shannon Brown says
June 13, 2017 at 11:46 am?
Maureen says
November 20, 2016 at 1:14 pmTried to make the muffins not sure if its because I did a chia seed substitute but they didn’t rise at all…. Any suggestions on what could be wrong and how to avoid the issue in the future
dsdjhardy says
November 21, 2016 at 6:33 amHmmm . . . What did you substitute?
Barbara says
April 10, 2017 at 5:28 pmSo I strongly dislike chocolate. Ok, I hate chocolate!! I know, I’m weird. I can just leave out the chocolate chips but do I need something to fill in so my muffins will be large enough. Of should I just make 7-8? Thanks for understanding.
dsdjhardy says
April 10, 2017 at 6:04 pmNo need to add anything else in to take its place – though you could add some chopped nuts if you wanted! And no judgement here – that just leaves more chocolate for me! 🙂
Claire says
October 4, 2017 at 6:30 pmI just found my next recipe to make! This is perfect to fix my breakfast
problem! Ha!
Jennifer says
October 10, 2017 at 10:07 amOk so my last comment was for the MIM Pumpkin recipe not this one:):) LOL Oops!!!
Sarah Hardy says
October 10, 2017 at 7:01 pmNo problem! 🙂 I’m so glad you liked it!
Gina says
October 14, 2017 at 9:37 pmThese are so very good!
Michele says
November 4, 2017 at 6:31 pmI tried to make these tonight. I doubled the recipe, and did 1/2 almond flour and 1/2 coconut floor. The batter was VERRRYYYY dry and crumbly. Not muffin-like batter at all. Suggestions???? I even added more coconut oil to try to offset dryness. ?? On a positive note, the batter was delicious!
Sarah Hardy says
November 6, 2017 at 1:06 pmHi Michele! Coconut flour is one of the most absorbent low-carb flours. In other words, it is very “thirsty.” I don’t recommend trying to replace with coconut flour in equal amounts. 🙂 If you would like to replace some of the almond flour with coconut flour, you need to add a good deal more liquid (perhaps water or almond milk) and eggs, and decrease the amount of flour. Hope that helps!
Andrea says
April 22, 2018 at 11:17 amAmazing! Great texture and flavor.