Pumpkin Chocolate Chip Muffins

There’s nothing better than a fluffy pumpkin muffin with gooey chocolate chips and all of the flavors of the fall and winter seasons! This recipe started as a pumpkin bread recipe and was such a favorite here on the blog (see the SCD version here!), that I included it in my Meals Made Simple cookbook (page 64).

Watch the Video!

We now make it as muffins most of the time so I can freeze some to always have around for the kids. They rise so well, and are beautiful coming out of the oven. And of course, we have to add some chocolate chips to them at the boy's request!

Paleo Pumpkin Chocolate Muffins | Danielle Walker's Against all Grain

Shop My Kitchen

Pumpkin Chocolate Chip Muffins




  1. Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
  2. In a high-speed blender or food processor, combine the eggs, almond butter butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
  3. Add the arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
  4. Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
  5. Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
  6. Store in the freezer for 6 months, or in an airtight container in the refrigerator for 1 week.

* indicates required