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Gluten Free Pumpkin Chocolate Chip Muffins

Chocolate Chip Almond Flour Pumpkin Muffins {gluten free}

Need a high protein, vitamin packed pick me up for your afternoon snack? Try these Chocolate Chip Almond Flour Pumpkin Muffins. They are filled with almond flour and pumpkin and taste delicious!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 214kcal
Author: Karen Kelly


  • 1 cup almond flour I used Blue Diamond
  • 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup maple syrup honey or agave will do
  • ½ cup pumpkin from a can not pumpkin pie filling
  • 2 tablespoon avocado oil or melted coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 cup gluten-free chocolate chips I used Enjoy Life Mega Chunks


  • Preheat oven to 350°.
  • Mix all dry ingredients in a large bowl with a whisk.
  • Make a well in the center and add all wet ingredients.
  • Stir until combined.
  • Line muffin pan with wrappers and fill each cavity about ½ - ¾ full. Add more chocolate chunks on top if desired.
  • Bake for 15-20 minutes or until a toothpick inserted in center comes out clean.


Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 46mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1660IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 1.2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.