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

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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.



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!)


  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.