Pumpkin Chocolate Chip (Mini) Muffins

I know, I know, yesterday was #nationalpumpkinday. I may be late to the game, but these muffins are arguably THE best pumpkin baked good ever to be created. Hands down.

You may be surprised, but this is my first time EVER baking with pumpkin! I went for consistency when I threw together a few ingredients, and I wound up with a batch of 12 pumpkin chocolate chip muffins. I spread the batter out, so they came out more like mini muffins, but hey the more the merrier, right?

I used a few standard ingredients, to whip up these bad boys, but I also experimented with a few substitutes such as flax meal for a portion of the flour, maple syrup for sweetener, and eggs for fluffiness (though you could also use flax eggs if vegan)! The final recipe came down to a handful of wholesome, paleo ingredients that make for a decadent dessert without any of the processed sugars or fats. No food comas here!



2 eggs (sub: flax eggs)

3/4 cup pumpkin puree

1/4 cup drippy almond butter

1/4 cup maple syrup


1/2 cup flax meal

1/2 cup almond flour

1 tsp cinnamon + pumpkin spice

1 tsp baking powder


1/2 cup chocolate chips

1 tsp cinnamon sugar ( 1/2 tsp cinnamon, 1/2 tsp coconut sugar)


In two bowls, combine the wet ingredients and dry ingredients, then pour one into the other and fold.

In a small bowl, mix together 1/2 tsp of cinnamon sugar and 1/2 tsp cinnamon. Fold in the chocolate chips, and any other desired add-ins.

Spray nonstick spray onto a muffin tin, and distribute the batter evenly into the 12 molds (they should fill about 2/3 of the way).

Add extra chocolate chips to the top of each muffin, along with a sprinkle of cinnamon sugar.

Bake at 350F for 15 minutes, and allow to cool before serving. Store in the fridge for up to a week (though they’ll never make it that long!)

Enjoy and make sure to snap a pic and tag me on instagram @bitesbyhay!

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