Deliciously Organic - Carrie Korem, FNTP

Healthy recipes, nutrition and thyroid disease information written by Carrie Korem, FNTP

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Work With Me
  • Thyroid Course
  • Adrenal
  • Meal Plans

October 12, 2017

Pumpkin Muffins with Chocolate Chips (Grain Free, Paleo)

495 shares
  • Share
  • Tweet
Jump to Recipe

Pumpkin muffins with chocolate chips are a fun fall treat!

Pumpkin Muffins with Chocolate Chips (Grain Free, Paleo, Primal)

Coconut flour can be a bit tricky to bake with, so here are a few things you need to know:

1. Coconut flour soaks up an incredible amount of moisture (that’s why most recipes, like this one, call for so many eggs) and can lead to a very doughy and tough baked good if there isn’t enough moisture in the recipe.

2. Different brands of coconut flour lend different results in recipes. Some might be more tender, some more dry and some more dense. So, to keep the consistency the same in my recipes, I always use Bob’s Red Mill coconut flour.

2. For most recipes, coconut flour works well with almond flour to bind the ingredients together. Using almond flour reduces the required number of eggs, too.

3. If you’re baking with coconut flour and avoid coconut milk or coconut oil in the recipe. This way, your end product won’t taste too “coconutty”. Even if you’re not a huge coconut fan, you might just enjoy the final result.

4. For a less dense muffin or cake, use a dry sweetener instead of a wet one. Instead of honey or maple syrup, reach for sucanat or maple sugar.

5. While it’s a bit more expensive than other ingredients, you don’t need much in each recipe. A little goes a long way.

Pumpkin Muffins with Chocolate Chips (Grain Free, Paleo)

These grain-free pumpkin muffins are light with little bits of chocolate. They store at room temperature for several days (they are great for road trips or other travel!) and keep in the freezer for about 4 months.

Print

Pumpkin Muffins with Chocolate Chips (Grain Free, Paleo, Gluten Free)

Print Recipe
Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar. You can leave the chocolate out of the recipe and substitute pecans, walnuts, or even blueberries.

Adapted from Organic Spark.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Category: Baking
  • Diet: Gluten Free

Ingredients

Units

For the Batter:

  • 6 large eggs
  • 1/3 cup heavy cream (or coconut milk for Paleo)
  • 1/4 cup plus 2 tablespoons coconut sugar or maple sugar
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup coconut flour
  • 2 teaspoons grain-free baking powder (see above)
  • 1 teaspoon baking soda
  • 3/4 teaspoon Celtic sea salt
  • 1 cup cooked and pureed pumpkin
  • 5 ounces organic mini chocolate chips, or chopped bittersweet chocolate (I used Enjoy Life. Only 3 ingredients and no soy!)

Instructions

  1. Preheat oven to 400 degrees F and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, cream (or coconut milk), coconut sugar, vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium mixing bowl. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin and chocolate. Spoon batter into muffin cups. Bake for 15 minutes, until golden brown on top. Cool. Store muffins in an airtight container for 3 days.

Nutrition

  • Serving Size: Makes 24 regular muffins or about 36 mini muffins.

Did you make this recipe?

Share a photo on Instagram and use the tag #carriekorem — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

SaveSave

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Breakfast, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Thanksgiving | 108 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Apricot Ice Cream (Grain-Free, Paleo, Gaps)No-Bake Fudgy Chocolate Tarts (Grain-Free, Paleo)Granola Bars (Grain Free, Paleo, Gluten Free, Gaps)

108 Comments

  1. aida mollenkamp

    October 12, 2011 at 11:22 am

    Thanks for the tips, Carrie. I don't have much experience with coconut flour either so I appreciate your insight!
    to aida mollenkamp" aria-label="Reply to this comment to aida mollenkamp">Reply to this comment
  2. Jessica

    October 12, 2011 at 11:22 am

    I love the combo of pumpkin and chocolate! They look delicious. I have loved following your grain-free challenge!
    to Jessica" aria-label="Reply to this comment to Jessica">Reply to this comment
    • Roseann

      October 1, 2020 at 5:56 pm

      I am allergic to coconut. What can I use in place of it?
      to Roseann" aria-label="Reply to this comment to Roseann">Reply to this comment
      • Deliciously Organic

        October 8, 2020 at 2:42 pm

        I haven't tested this recipe with substitutions, so I don't know which alternate ingredients will lend the exact same texture and flavor.
        to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  3. Pam

    October 12, 2011 at 11:26 am

    These look so good. Can't wait to try them. Thanks for the tips on using coconut flour. I have just started using it and have noticed that a little goes a long way.
    to Pam" aria-label="Reply to this comment to Pam">Reply to this comment
  4. Erin

    October 12, 2011 at 11:30 am

    I noticed this calls for 3/4 tsp of the celtic sea salt. That seems like a lot. Is there something different about Celtic sea salt verses regular sea salt? or does it need to be the coarse sea salt - (just thought of that) ? I made the grain free cookies the other day and had to throw them out b/c they were way too salty. Made them again last night with 1/4 tsp and they were just about right although I could still taste a little salt. I did just by fine sea salt so maybe that is it? Thanks!
    to Erin" aria-label="Reply to this comment to Erin">Reply to this comment
    • Deliciously Organic

      October 12, 2011 at 12:11 pm

      Yes, Celtic sea salt (or any other unrefined sea salt) makes a difference. Celtic sea salt isn't as salty as regular processed salt so it can't be switched out 1:1 especially when it comes to baking. I use the fine ground Celtic sea salt (http://astore.amazon.com/deliciorgan03-20/detail/B000SWTKV0). Another positive, is that celtic sea salt hasn't been bleached, doesn't contain any anti-caking agents and has over 80 minerals in it. I usually buy the 5 pound coarse sea salt for everyday cooking (on Amazon) and then I have a small bag of the finely ground Celtic sea salt for baking (the fine ground is more expensive).
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Jamie

        December 8, 2014 at 9:13 am

        Carrie, how does Celtic Salt compare to Real Salt?
        to Jamie" aria-label="Reply to this comment to Jamie">Reply to this comment
  5. Bev Weidner

    October 12, 2011 at 11:33 am

    So these are for me....what are you guys having?
    to Bev Weidner" aria-label="Reply to this comment to Bev Weidner">Reply to this comment
  6. Allison [Girl's Guide to Social Media]

    October 12, 2011 at 11:46 am

    Thank you for the tips on baking with coconut flour.
    to Allison [Girl's Guide to Social Media]" aria-label="Reply to this comment to Allison [Girl's Guide to Social Media]">Reply to this comment
  7. HeatherChristo

    October 12, 2011 at 12:19 pm

    I have never even heard of coconut flour! Thanks for the tips- These look delicious!
    to HeatherChristo" aria-label="Reply to this comment to HeatherChristo">Reply to this comment
  8. Maria

    October 12, 2011 at 12:21 pm

    Your muffins look perfect! I can't wait to make a batch.
    to Maria" aria-label="Reply to this comment to Maria">Reply to this comment
  9. Brooke @ Food Woolf

    October 12, 2011 at 12:41 pm

    God bless you for your patience with the baking process. All of the things you've learned along the way would have been insurmountable obstacles for me. Thank you for teaching us the tricks!
    to Brooke @ Food Woolf" aria-label="Reply to this comment to Brooke @ Food Woolf">Reply to this comment
  10. Stacie

    October 12, 2011 at 1:58 pm

    They are in the oven now (unfortunately, we're having a Santa Ana so it's too hot outside to be baking but I already had everything ready before I remembered that). It'll be a good surprise for the kids when they are home from school.
    to Stacie" aria-label="Reply to this comment to Stacie">Reply to this comment
  11. Katrina

    October 12, 2011 at 2:05 pm

    Mmm these sound so yummy!
    to Katrina" aria-label="Reply to this comment to Katrina">Reply to this comment
  12. Lucy Lean

    October 12, 2011 at 3:16 pm

    These sound too good to simply click on read and move on - I HAVE to bake them. Was wondering if someone with a nut allergy can eat coconut flour? I know coconut oil is a no no... when does your grain free finish?
    to Lucy Lean" aria-label="Reply to this comment to Lucy Lean">Reply to this comment
    • Deliciously Organic

      October 12, 2011 at 4:22 pm

      I really don't know. It think it depends on the person. A friend came over the other day who is allergic to nuts but could have coconut, so I guess it depends. The grain free challenge ended, but I'm going to continue featuring lots of grain free recipes. I love playing with new ingredients!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Visitor

      February 9, 2013 at 9:45 am

      Coconuts are not nuts. My daughter is allergic to tree nuts and we found this out when we discovered her allergy. Nutmeg is also not a tree nut. :)
      to Visitor" aria-label="Reply to this comment to Visitor">Reply to this comment
  13. Sylvie @ Gourmande in the Kitchen

    October 12, 2011 at 5:09 pm

    I've been wanting to experiment baking with coconut flour and was eyeing a bag at the store the other day. This sounds like a good place to start.
    to Sylvie @ Gourmande in the Kitchen" aria-label="Reply to this comment to Sylvie @ Gourmande in the Kitchen">Reply to this comment
  14. Georgia Pellegrini

    October 12, 2011 at 6:24 pm

    That's so interesting. I've never even seen coconut flour before, where did you get it?
    to Georgia Pellegrini" aria-label="Reply to this comment to Georgia Pellegrini">Reply to this comment
    • Deliciously Organic

      October 13, 2011 at 9:04 am

      You can get it at most health food stores, but it's much cheaper to buy online at Amazon or Azure Standard.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  15. Eating Poorganically

    October 12, 2011 at 7:09 pm

    I have found that substituting plain yogurt for cream or milk in recipes, then beating it with the eggs until quite fluffy and then folding into muffin recipes makes them MUCH lighter. Maybe this will alleviate some of the density issues?
    to Eating Poorganically" aria-label="Reply to this comment to Eating Poorganically">Reply to this comment
    • Deliciously Organic

      October 13, 2011 at 9:03 am

      That's a great method and one I use in many recipes. It's really wild how the flour sucks up any liquid it gets ahold of. I haven't tried the whipping/folding method with coconut flour. Thanks for the suggestion!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  16. Gail

    October 12, 2011 at 7:32 pm

    YuuuUm! My friend Katie and I were just talking about how we see pumpkin in everything everywhere now that it is Fall...so I had to smile when I opened up this post and found pumpkin chocolate chip muffins! I LOOOVE pumpkin though...so seeing it everywhere is okay by me!! :) This recipe looks delish! Hugs, Gail
    to Gail" aria-label="Reply to this comment to Gail">Reply to this comment
  17. Susan

    October 13, 2011 at 4:26 am

    Muffins look really good. I normally bake a sweet potato and use in most recipes that call for pumpkin. I must put put heavy cream on my grocery list and then I am in business with these muffins. Thanks for all the hard work you put into these recipes. I loved the chocolate chip cookies you recently posted.
    to Susan" aria-label="Reply to this comment to Susan">Reply to this comment
  18. Karen

    October 13, 2011 at 8:30 am

    These look divine! I've been wanting to make Molly's Coconut muffins but I've been waiting for an over ripe banana, maybe I'll make these instead. Although, it's supposed to be in the 90's today, so I may have to wait for a more "fall like" day. If I use butter with salt, do I omit the salt or use less? or do I absolutely need the unsalted? I don't have unsalted.
    to Karen" aria-label="Reply to this comment to Karen">Reply to this comment
    • Deliciously Organic

      October 13, 2011 at 8:33 am

      You can use salted butter, but I'd decrease the salt by 1/4 teaspoon.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  19. Bobbi Kenow

    October 13, 2011 at 10:52 am

    I made these for breakfast this morning and they were a hit!! Thanks for posting!
    to Bobbi Kenow" aria-label="Reply to this comment to Bobbi Kenow">Reply to this comment
  20. Sally

    October 13, 2011 at 4:31 pm

    Hey Carrie, I was wondering if you've tried doing any homemade chocolate chips? I looked at the Enjoy Life ones at amazon. I'm sure they're great, but it seems a bit pricey. Just thinking I could try a version at home that may be cheaper? I know I can't make everything from scratch, but it's nice to have a cheaper homemade version if we can't swing them in the grocery budget. Thanks! Keep the grain free recipes coming. I'm loving this new way of eating. Only day 23, but seeing great benefits.
    to Sally" aria-label="Reply to this comment to Sally">Reply to this comment
    • Deliciously Organic

      October 13, 2011 at 4:36 pm

      I understand. Our commissary on base had them so I was able to get a bag at a good price. Another option is to buy a good chocolate bar and then chop it up. Or, I saw this recipe for homemade chocolate chips over at Heavenly Homemakers. I haven't tried the recipe, but it's on my list! http://heavenlyhomemakers.com/making-homemade-chocolate-chips-in-detail That's fantastic that you're on day 23!! Great job!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Sally

        October 14, 2011 at 1:02 pm

        Funny you mentioned that. I popped over there looking to see if she had one. I'm going to give it a try however, she mentioned it's not good for baking, just eating...so it probably won't work without tweaking. I used to visit her site daily, but going without grains now, I'm looking for more of those types of recipes. I will try your chocolate bar idea though. Thanks a bunch.
        to Sally" aria-label="Reply to this comment to Sally">Reply to this comment
  21. brandi

    October 14, 2011 at 10:51 am

    I love the texture coconut flour gives to baked goods. these look great!
    to brandi" aria-label="Reply to this comment to brandi">Reply to this comment
  22. Amanda

    October 14, 2011 at 4:13 pm

    I just made these after dinner and they are sooo good!! Not dense at all. They turned out super moist and a great flavor. I adore chocolate and pumpkin-perfect combo! I already ate two...hopefully I can stop myself before the kids come in from outside! Thanks so much!!!!
    to Amanda" aria-label="Reply to this comment to Amanda">Reply to this comment
  23. Shell LeDrew

    October 15, 2011 at 4:24 am

    We have really enjoyed your grain free living.... I am married to a pilot with 2 small kiddies at home so the ease of following your meal plans plus the bonus well being from grain free living makes it easier when he is gone for extended periods. Your recipes have been delicious and quick and easy to incorporate into our lifestyle with your grocery lists and allows us to plan to be grain free without the extra steps of planning it ourselves. My question is will you be continuing to be grain free yourself, and will you be continuing the grain free recipes for those on your meal plans. Awesome. Awesome. Thank you for helping us to set a great course for ourselves here in my home!! In good health, warmth and much light.... Shell
    to Shell LeDrew" aria-label="Reply to this comment to Shell LeDrew">Reply to this comment
  24. Teresa

    October 15, 2011 at 12:05 pm

    Wow - my daughter and I just made these and it will be hard from keeping my family from gobbling them all up immediately. This is the first recipe I've used with coconut flour and I'm glad it was such a success. Thanks so much for all of these wonderful recipes!
    to Teresa" aria-label="Reply to this comment to Teresa">Reply to this comment
    • Teresa

      October 16, 2011 at 2:50 pm

      I lost. My family ate them ALL!! Ok, we gave 4 away to friends :). As my kids say " A do-over, mom!".
      to Teresa" aria-label="Reply to this comment to Teresa">Reply to this comment
  25. Kristi Rimkus

    October 16, 2011 at 10:05 am

    Great tips for using coconut flour. I have fresh pumpkin waiting in the frig for these muffins.
    to Kristi Rimkus" aria-label="Reply to this comment to Kristi Rimkus">Reply to this comment
  26. Nancy@acommunaltable

    October 16, 2011 at 7:19 pm

    Interesting info. on coconut flour.. now I'm intrigued to try it out!
    to Nancy@acommunaltable" aria-label="Reply to this comment to Nancy@acommunaltable">Reply to this comment
  27. Lisa C.

    October 17, 2011 at 12:36 pm

    Question: when you (or other recipes) call for coconut milk, are you referring to canned coconut milk, or the beverage/drinking kind, like So Delicious brand?
    to Lisa C." aria-label="Reply to this comment to Lisa C.">Reply to this comment
    • Deliciously Organic

      October 17, 2011 at 1:36 pm

      I use canned coconut milk rather than the beverage/drinking kind. I buy Native Forest coconut milk. It's organic and doesn't have BPA in the lining of the can.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  28. Arlinda

    October 17, 2011 at 1:45 pm

    Hi, I just made these these on Saturday afternoon and ate the last one this morning (Monday)! I'm thinking about making more tonight since I gave half of them away. They are so delicious!! Thanks for the great recipe.
    to Arlinda" aria-label="Reply to this comment to Arlinda">Reply to this comment
  29. Karen

    October 17, 2011 at 1:45 pm

    I made these this weekend, I replaced the chocolate chips with walnuts, YUM! I had some leftover Maple Cream Cheese from making the carrot cake cupcakes, my husband slathered it on and wow did that make these muffins sweeeeet (in a good way)! Very good, light, easy to make and nobody even knew there was coconut flour in them. I secretly put 6 in the freezer, too :)
    to Karen" aria-label="Reply to this comment to Karen">Reply to this comment
  30. Kratom

    October 17, 2011 at 2:48 pm

    Nice tips on coconut flour. I've been using it for years and love it.
    to Kratom" aria-label="Reply to this comment to Kratom">Reply to this comment
  31. Nicole

    October 19, 2011 at 3:10 pm

    I think I might try these with raisins instead of chocolate.
    to Nicole" aria-label="Reply to this comment to Nicole">Reply to this comment
  32. MMacatee

    October 21, 2011 at 6:54 am

    Carrie, Kelli made these yesterday but used coconut milk and gluten free flour. Absolutely outstanding....I think next time she'll try the coconut flour. Thank you!
    to MMacatee" aria-label="Reply to this comment to MMacatee">Reply to this comment
  33. marla {family fresh cooking}

    October 23, 2011 at 7:34 pm

    These muffins look great & I am never opposed to too much coconut flavor so bring it on!
    to marla {family fresh cooking}" aria-label="Reply to this comment to marla {family fresh cooking}">Reply to this comment
  34. Heather at Multiply Delicious

    October 25, 2011 at 7:14 pm

    These sound great Carrie! I love that you used coconut flour too. I can't wait to try these. And great tips on coconut flour. It can be a little tricky to bake with. :) And I just might have to try the banana coconut muffin recipe. I have ripe banana's sitting on my counter that would be perfect. Thanks Carrie!
    to Heather at Multiply Delicious" aria-label="Reply to this comment to Heather at Multiply Delicious">Reply to this comment
  35. Jennifer @ Loving Bytes

    November 8, 2011 at 8:10 am

    Hi Carrie- I have made your pumpkin version of these muffins several times (using freshly roasted pureed pumpkin) and they are absolutely delicious!! This morning I tried the banana version from the link you mentioned and they are also good, but I agree with your decision to cut the salt a bit! Wish I had paid attention to the changes you made before I baked today! Thanks for the introduction to coconut flour. Who knew?!?
    to Jennifer @ Loving Bytes" aria-label="Reply to this comment to Jennifer @ Loving Bytes">Reply to this comment
  36. Lisa Purcell

    November 23, 2011 at 11:06 am

    Just tried this recipe last night. This is the first gluten free muffin recipe that has been anything near as good as wheat ones. I am so pleased to say this is my new favorite muffin recipe...gluten free or not! Thanks for sharing...I'm sold :)
    to Lisa Purcell" aria-label="Reply to this comment to Lisa Purcell">Reply to this comment
  37. Kristin W.

    January 12, 2012 at 12:59 pm

    I made these last night and only have 2 left as of now. My family loved them. Great recipe! I used dark 60% Cacao chips which was a great bittersweet taste with the muffins.
    to Kristin W." aria-label="Reply to this comment to Kristin W.">Reply to this comment
  38. JT

    September 23, 2012 at 11:52 am

    Followed the recipe as described but added 1tsp of cinnamon, 1tsp nutmeg, 1/2 tsp ground cloves, and 1/4 tsp of ground ginger. SOOOOO tasty! I made a dozen muffins without chocolate chips and a 1/2 dozen with chocolate chips. Will definitely make these again! Thanks for posting.
    to JT" aria-label="Reply to this comment to JT">Reply to this comment
    • Deliciously Organic

      September 24, 2012 at 8:04 am

      I like the addition of the spices! Yum!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  39. T

    April 11, 2013 at 5:40 am

    Do you have a brand of baking soda that you trust? And if you are going to buy your own baking powder is an aluminum free one the best option?
    to T" aria-label="Reply to this comment to T">Reply to this comment
    • Deliciously Organic

      April 11, 2013 at 12:06 pm

      I use arm and hammer for baking soda. For baking powder, yes, it's best to pick an aluminum-free version, but if you're trying to avoid grains and/or GMOs then it's best to make your own (cornstarch is usually used to make baking powder which is a grain and is also usually GMO, unless specified). To make your own just use: 1 part baking soda, 1 part cream of tartar, and 2 parts arrowroot flour.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  40. T

    April 11, 2013 at 12:43 pm

    This is the Aluminum Free Rumford Baking Powder ingredients I was going to order from Azure. Is this OK or should I buy stuff to make my own? I was pleased to see that the cornstarch is non-GMO. I know it is still grain, but at least it is non gmo grain, right? INGREDIENTS: Monocalcium Phosphate, Sodium Bicarbonate (Baking Soda), Food-Grade Cornstarch (non-GMO)
    to T" aria-label="Reply to this comment to T">Reply to this comment
    • Deliciously Organic

      April 11, 2013 at 2:01 pm

      Yes, that's a good one. :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  41. Toni

    May 21, 2013 at 8:51 pm

    Carrie, I don't know how to thank you enough for all that you do and for sharing it!! You are contributing to changing my eating lifestyle!! And there hasn't been a recipe so far that I have tried of yours that I haven't LOVED...I mean it...ABSOLUTELY LOVED! I know it isn't fall, but I was craving some pumpkin, so I decided to make this recipe tonight, and I had to stop myself because they were so amazing! I even put them in the freezer to help "pace" myself :). Thankfully, I don't have any medical reasons or serious problems, but I just wanted to change my eating habits. And interestingly, the more I make changes, and then take a "splurge" down that old path, I can physically feel the nastiness...which of course does nothing but encourage me further down the healthier and cleaner path :). So thank you for all that you do, your allowing us into your life, and for helping to make "living a different lifestyle" so pleasant and enjoyable! Grateful beyond words! Toni
    to Toni" aria-label="Reply to this comment to Toni">Reply to this comment
    • Deliciously Organic

      May 22, 2013 at 10:53 am

      Thank you for the kind words. I'm so glad the site/recipes have been helpful for you! I love these muffins too. Hard to each just a few! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  42. Julia

    August 21, 2013 at 7:26 pm

    For GAPS, can you delete the baking powder? Will they still turn out or is there another sub that is GAPS friendly? thanks!!
    to Julia" aria-label="Reply to this comment to Julia">Reply to this comment
    • Deliciously Organic

      August 22, 2013 at 7:34 am

      Yes, you can omit the baking powder. They won't be quite as fluffy, but they will still taste great.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  43. Anna

    September 23, 2013 at 2:30 pm

    Hi Carrie, I was wondering....if I were to use pureed pumpkin from a can, would I use the same amount? Thanks.
    to Anna" aria-label="Reply to this comment to Anna">Reply to this comment
    • Deliciously Organic

      September 23, 2013 at 3:33 pm

      Yes. I used pureed pumpkin from a can. Enjoy! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Anna

        September 23, 2013 at 4:16 pm

        Thanks for the fast response!
        to Anna" aria-label="Reply to this comment to Anna">Reply to this comment
  44. lana

    September 23, 2013 at 2:35 pm

    Can I substitute all the coconut flour for rice flour or almond flour and if so how many less eggs can I use?
    to lana" aria-label="Reply to this comment to lana">Reply to this comment
    • Deliciously Organic

      September 23, 2013 at 3:34 pm

      I don't have a recipe for pumpkin muffins with gluten-free grains. Sorry I can't be more helpful.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  45. Andrea

    September 23, 2013 at 6:33 pm

    Can I use salted butter and New Zealand sea salt-pink or white? Making these right now! :)
    to Andrea" aria-label="Reply to this comment to Andrea">Reply to this comment
    • Deliciously Organic

      September 25, 2013 at 7:50 am

      Salted butter will work, but the muffins will taste more salty, so I'd pull pack on the additional salt in the recipe. And yes, New Zealand pink or white salt will work well. Enjoy! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  46. Kate Lilly

    September 27, 2013 at 6:46 am

    Can I substitute coconut oil for butter? We just found out my daughter is allergic to milk. I am so excited to make these for her, pumpkin muffins are her favorite. I am new to baking without dairy!
    to Kate Lilly" aria-label="Reply to this comment to Kate Lilly">Reply to this comment
    • Deliciously Organic

      September 27, 2013 at 7:32 am

      I haven't tested it, but it should work just fine. Another great alternative is ghee. Enjoy!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  47. jackie

    October 20, 2013 at 4:06 pm

    I saw quite a few pleased comments on these on your website so followed your recipe carefully but a little perplexed that they took much longer to bake and were still gooey inside. They don't taste like much right now but really hoping they will taste better after cooling.
    to jackie" aria-label="Reply to this comment to jackie">Reply to this comment
    • Deliciously Organic

      October 21, 2013 at 7:17 am

      Hmm...I'm not sure why they would be gooey inside. Did you make any substitutions? When it comes to coconut flour, even the slightest substitution or change can throw off the outcome of the recipe.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  48. sally inman

    October 28, 2013 at 11:33 am

    Thanks, Carrie. My husband cannot seem to give up flour but he loved these muffins as did I. I have loved all your recipes that I have used. Thank you for your hard work. Sally
    to sally inman" aria-label="Reply to this comment to sally inman">Reply to this comment
    • Deliciously Organic

      October 29, 2013 at 7:59 am

      You're welcome! I'm so glad he enjoys the muffins. They are my Dad's favorite! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  49. gisela

    November 19, 2013 at 11:18 am

    I love these muffins. Last time I baked them, I unintentionally left out the melted butter. Surprisingly, the muffins were still wonderful and delicious. So, I may leave the butter next time.
    to gisela" aria-label="Reply to this comment to gisela">Reply to this comment
  50. Kirsten @ Green Global Travel

    February 4, 2014 at 8:21 am

    I'm interested in making these since they are gluten free and look amazing.
    to Kirsten @ Green Global Travel" aria-label="Reply to this comment to Kirsten @ Green Global Travel">Reply to this comment
  51. Cynthia

    April 23, 2014 at 3:43 am

    I made these yesterday for SAD company and everyone loved them! They are moist, but not soggy. Just the right amount of sweetness. I'm well known for making lots of changes to recipes, but I didn't change a thing in this one! Thank you for sharing this delicious recipe!
    to Cynthia" aria-label="Reply to this comment to Cynthia">Reply to this comment
    • Deliciously Organic

      April 23, 2014 at 8:16 am

      I'm so glad you all enjoyed them! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  52. Renee P.

    July 30, 2014 at 1:14 pm

    Made these this morning. Agree that these are better than the average coconut flour muffin. But it's still a coconut flour muffin, which isn't my favorite. I like that these aren't too moist and eggy, as some can tend to be. These have a vegetable in them and my kids like them, so we'll probably make them again! Just stashed some in the freezer to take on a trip next week. This made 18 regular muffins, which were actually on the small side.
    to Renee P." aria-label="Reply to this comment to Renee P.">Reply to this comment
    • Deliciously Organic

      July 31, 2014 at 7:48 am

      Glad you enjoyed them! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  53. Cait

    September 16, 2014 at 6:38 am

    I have these in the oven for the second time now, since I can finally make pumpkin muffins (September!) and we've been experimenting with eating more grain free. They are so delicious! I made your blueberry coconut flour muffins a few times, and while they are good but I couldn't quite get over the coconut flour spongy texture. I think because these are more dense, they seem like a completely 'normal' muffin to me. I've been using coconut oil and honey and they've turned out perfectly. Thank you! This batch is half pecan and half homemade chocolate chip. Yum!
    to Cait" aria-label="Reply to this comment to Cait">Reply to this comment
  54. Lisa | Mummy Made.It

    September 26, 2014 at 5:32 am

    Great Coconut Flour explanation. I love baking with it, but explaining it to people can be hard. Tasty muffins too!!
    to Lisa | Mummy Made.It" aria-label="Reply to this comment to Lisa | Mummy Made.It">Reply to this comment
  55. Deuce

    October 5, 2014 at 11:29 am

    Just made these today and hubby loved them! It's perfect for Pumpkin Everything Month, lol. I'm going to refrigerate them for weekday to go meals (especially with our coffees). It was super easy to make and didn't call for any weird or exotic that I would only use once. I did add some pumpkin pie spice to it for added kick. Thank you for sharing this recipe and tips about the coconut flour!
    to Deuce" aria-label="Reply to this comment to Deuce">Reply to this comment
  56. Dollie

    October 20, 2014 at 9:51 am

    I used organic pumpkin pie mix in a can BPA free. Is that ok? It was all I had
    to Dollie" aria-label="Reply to this comment to Dollie">Reply to this comment
    • Deliciously Organic

      October 20, 2014 at 10:24 am

      That will work just fine!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  57. Debarana

    October 28, 2014 at 2:31 pm

    Can't wait to make these! All ingredients are on the counter awaiting their meet and mingle together however, what can be subbed for coconut sugar or maple sugar? I have turbinado, would that work?
    to Debarana" aria-label="Reply to this comment to Debarana">Reply to this comment
    • Deliciously Organic

      October 28, 2014 at 2:36 pm

      That will work! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  58. Donna

    January 10, 2015 at 5:11 pm

    Made these today but I used a level ice cream scoop and only got 16 and baked an additional 4 minutes. They turned out wonderful.
    to Donna" aria-label="Reply to this comment to Donna">Reply to this comment
  59. Willow

    November 4, 2015 at 11:25 pm

    I just made these and they are delicious. I followed the recipe exactly only I added the spices that typically go along with pumpkin. They look just like the photo, thank you so much!
    to Willow" aria-label="Reply to this comment to Willow">Reply to this comment
  60. Laurel

    September 5, 2016 at 1:17 pm

    I'm trying to eat low-carb. Is the sugar there just for taste, or is it needed for texture? If the latter, how much do you think I can cut back on it without noticeably damaging the texture?
    to Laurel" aria-label="Reply to this comment to Laurel">Reply to this comment
    • Deliciously Organic

      September 6, 2016 at 9:52 am

      It's for both. I reduce the sugar as much as I can in each of my recipes without compromising flavor/texture. I really don't think you can pull back any more on the sugar in this recipe without changing the texture or flavor.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Michelle

        September 22, 2021 at 4:35 pm

        We substitute Monkfruit without any problems. I start with half of what is called for and then taste. Half is usually perfect.
        to Michelle" aria-label="Reply to this comment to Michelle">Reply to this comment
  61. Susie

    November 22, 2019 at 12:21 pm

    Hi, you mentioned in the post before the recipe that you like to make your own baking powder but the recipe calls for baking soda only. Want to make sure it isn’t meant to be baking powder. Thanks
    to Susie" aria-label="Reply to this comment to Susie">Reply to this comment
    • Deliciously Organic

      November 25, 2019 at 2:28 pm

      The recipe calls for both baking powder and soda. :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    October 12, 2011 at 6:10 pm
    [New Post] Pumpkin Chocolate Chip Muffins: http://t.co/gBeR1PCo #grainfree #glutenfree #organic #realfood
    to Carrie Vitt" aria-label="Reply to this comment to Carrie Vitt">Reply to this comment
  2. Meg Hall says:
    October 12, 2011 at 6:12 pm
    Great tips on using Coconut flour too! RT @delorganic: Pumpkin Chocolate Chip Muffins: http://t.co/CwjtwG3a #glutenfree #organic
    to Meg Hall" aria-label="Reply to this comment to Meg Hall">Reply to this comment
  3. Loretta says:
    October 12, 2011 at 6:55 pm
    Pumpkin Chocolate Chip Muffins (Grain Free) http://t.co/r8YET8DN via @delorganic <perfect recipe for autumn!
    to Loretta" aria-label="Reply to this comment to Loretta">Reply to this comment
  4. sean walker says:
    October 15, 2011 at 9:54 pm
    Grain Free Pumpkin Chocolate Chip Muffin Recipe: Baking with coconut flour can be challenging. It soaks up an in... http://t.co/BHx5yQQx
    to sean walker" aria-label="Reply to this comment to sean walker">Reply to this comment
  5. 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator says:
    October 24, 2011 at 12:13 pm
    [...] Pumpkin Chocolate Chip Muffins (Grain Free) deliciouslyorganic.net [...]
    to 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator" aria-label="Reply to this comment to 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator">Reply to this comment
  6. The Wellness Train says:
    October 26, 2011 at 3:00 pm
    Another way to use pumpkin in this grain-free muffin: http://t.co/bT0bkBy2
    to The Wellness Train" aria-label="Reply to this comment to The Wellness Train">Reply to this comment
  7. Loretta says:
    November 4, 2011 at 2:50 pm
    What are you baking this weekend? Grain free pumpkin chocolate chip muffins - yum! http://t.co/gUN0iVSj via @delorganic
    to Loretta" aria-label="Reply to this comment to Loretta">Reply to this comment
  8. Loretta says:
    November 5, 2011 at 4:45 am
    Looking for grain free treats> Grain free pumpkin chocolate chip muffins - yum! http://t.co/EFwn1uTu via @delorganic
    to Loretta" aria-label="Reply to this comment to Loretta">Reply to this comment
  9. GremlinMedia.net says:
    November 6, 2011 at 10:08 pm
    Grain Free Pumpkin Chocolate Chip Muffin Recipe http://t.co/6cAVocNO
    to GremlinMedia.net" aria-label="Reply to this comment to GremlinMedia.net">Reply to this comment
  10. LC says:
    August 28, 2012 at 10:38 pm
    @meetmyhusband Pumpkin Chocolate Chip Muffins (Grain Free, Paleo, Primal) http://t.co/bDtZC8o2 via @sharethis
    to LC" aria-label="Reply to this comment to LC">Reply to this comment
  11. Back-to-School Lunch Ideas and Giveaway (Paleo, GAPs, Grain Free, Primal) says:
    December 13, 2012 at 8:34 pm
    [...] jelly sandwiches using grain free pancakes as the bread. Our new favorite! Raw cheeses Blueberry or Pumpkin Muffins Hot soup stored in a stainless steel insulated thermos. Here are some of our favorites: Tortilla [...]
    to Back-to-School Lunch Ideas and Giveaway (Paleo, GAPs, Grain Free, Primal)" aria-label="Reply to this comment to Back-to-School Lunch Ideas and Giveaway (Paleo, GAPs, Grain Free, Primal)">Reply to this comment
  12. Smoked Salmon, Poached Eggs and Micro Greens says:
    January 18, 2013 at 10:57 pm
    [...] Egg and Bacon Scramble Pumpkin Muffins Scrambled eggs with caramelized red onion and bell pepper (the kid’s favorite) Thick plain [...]
    to Smoked Salmon, Poached Eggs and Micro Greens" aria-label="Reply to this comment to Smoked Salmon, Poached Eggs and Micro Greens">Reply to this comment
  13. Coffee Cake Recipe says:
    August 28, 2013 at 6:49 pm
    [...] Click Here [...]
    to Coffee Cake Recipe" aria-label="Reply to this comment to Coffee Cake Recipe">Reply to this comment
  14. Healthy Food to Take Camping or Hiking says:
    March 28, 2014 at 1:08 pm
    […] Snacks: Hard Boiled Eggs Bell Pepper and Seed Crackers with Kerrygold Butter Grain-Free Chocolate Chip Cookies Raw Cheese Bananas Dried apricots, pineapple and strawberries (I bought these from Trader Joe’s) Homemade Beef Jerky Pumpkin Muffins […]
    to Healthy Food to Take Camping or Hiking" aria-label="Reply to this comment to Healthy Food to Take Camping or Hiking">Reply to this comment
  15. Paleo Pumpkin Muffin Recipe With Coconut Flour | Paleo Recipes says:
    August 31, 2014 at 7:14 pm
    […] Pumpkin Muffins with Chocolate Chips (Paleo, Grain Free, Primal) – For most recipes, coconut flour works well with almond flour to bind the ingredients together. … (or coconut milk for Paleo) … so I had to smile when I opened up this post and found pumpkin chocolate chip muffins! […]
    to Paleo Pumpkin Muffin Recipe With Coconut Flour | Paleo Recipes" aria-label="Reply to this comment to Paleo Pumpkin Muffin Recipe With Coconut Flour | Paleo Recipes">Reply to this comment

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Carrie Korem, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

12 Ways to Improve Thyroid Hormone Conversion (T4 to T3)

Creamy Lemon Chicken with Spinach and Artichokes (Grain-Free)

Orange Glazed Salmon Recipe (Grain-Free, Paleo)

12 Holistic Tips to Cure Insomnia Naturally

How to Curb Sugar Cravings with Buttermints

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2025 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs