Paleo Pumpkin Chocolate Chip Muffins. (Gluten/Grain/Dairy/Nut Free)

Paleo Pumpkin Chocolate Chip Muffins. (Gluten/Grain/Dairy/Nut Free)

Tis the season for ALLLLLL things pumpkin. I have some super creative unique pumpkin flavored recipes coming your way in the next few weeks..but I realized I was lacking a classic simple and perfect muffin recipe on the site. How did that happen??

So- here you go! I made this recipe for the nut free crowd- as I love you guys too! Try not to eat too many in one sitting!

Pumpkin Chocolate Chip Muffins


  • 5 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup oil or melted butter (dairy or nondairy)
  • 1/2 cup palm sugar (or other granulated sugar of choice)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch (or arrowroot)
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1/3 cup of chocolate chips (dairy or nondairy)


  1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
  2. In a large mixing bowl, combine everything but the chocolate chips. Once the batter is combined and there are no lumps, mix in the chocolate chips.
  3. Fill the liners 3/4 of the way with batter and bake in the oven for 32-35 minutes until firm to the touch and lightly browned.



Brittany Angell

16 comments | Leave your own

  1. Lizz

    Hello. Could you use almond flour instead of coconut? Or, if not concerned about paleo, use brown rice flour? If so, same measurements?

    1. Cassidy @ Cassidy's Craveable Creations

      Hi Lizz, just to let you know, I have an almond flour pumpkin spice muffin, here’s the link

      Brittany- I’ve been wanting to create a coconut flour pumpkin muffin but now there’s no need! I’ll post a link on my site, this looks DE-LISH!!! Thanks for another great recipe 🙂

  2. Nathalia

    Hi Brittany!

    First, you are such an inspiration! After my diagnosis I came across your site and I love how many treats and goodies you have to fit everyone! I was wondering if you could make these without the starch as my doctor has currently put that on my no-no list.

  3. Tiffany Harazinova

    Hi Brittany!
    So excited for the fall recipes! Quick question – do you have any advice on making this recipe egg-free? Can you use an eggreplacer?

  4. Heather

    Hi- would eggbeaters be ok? I’ve had good luck so far with using them as a replacement. I am thinking this could be my first coconut flour experience. To yummy looking not to try this. I’m feeling brave.

  5. Samantha

    Sooooooooooooooooooooooooooooo good!

  6. Chance

    I loved the flavor of these, but I still found them to be a little eggy (as I find most all coconut flour goods to be). I thought the addition of the starch might cut back on that more. They were best the second day after they had fully cooled – the texture got a little bit better. Thanks for the inspiration and the break from almond flour!

  7. Magic and Mayhem

    Just wondering about how many muffins this will make. We are a family of 7 and big appetites (two teens), so I typically at least double recipes. Thanks!

  8. Brenda

    I made these last night and we enjoyed them very much! I got 12 muffins from this recipe.

  9. Jen

    Where do you get coconut flour, tapioca starch & palm sugar. I’ve never heard of these!

  10. Miranda

    Yum! Not only did I love these, but my kids wanted seconds! Yay for gluten and dairy free! It completely satisfied my sweet tooth.

  11. Adele Frizzell

    Hi Brittany, I really enjoyed these light muffins. I substituted raisins for chocolate and coconut oil for the butter. Dee-lish!

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