Grain-Free Chocolate Chip Pumpkin Muffins

I was asked to participate in the #soyinspired campaign as a member of the Healthy Aperture Blogger Network and PastaFits. I was compensated for my time, and as always, all opinions are my own.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

Do you all remember the Muffin Top Movement circa 2003ish, during which muffin tops were the thing? No one cared about the muffin bottoms, and you could even buy a muffin top pan so you could cut to the chase and save yourself the heeeeeeadache of the dreeeeeeadful muffin bottoms?

Yeah…

I’m going to go ahead and say we had it all wrong.

Muffin bottoms are where it’s at.

Muffin stems, if you will

Particularly true with these muffins. Especially true with these muffins.

Probably because all the chocolate chips congregate in the midsection (upper stem if you will) of the muff, creating a pocket of melty dark chocolate goo surrounded by pumpkin spice fluff. It’s kind of like your tastebuds are touring the lost city of Atlantis on an airboat manned by talking spider monkeys on a river populated by finned unicorns with Channing Tatum as your tour guide and Elton John featuring Eric Clapton playing in the background. It’s.just.that.stimulating.

What were we talking about?

Ah yes, muffin bottoms. And how they’re dope.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

As you can imagine, the recipe development portion of this venture was a real hoot. It involved what I affectionately refer to as the No Batter Left Behind Act, a rubber spatula, and my face. I think you know where I’m going with this.

…It also involved no less than 36 muffins (because: recipe testing), and my face some more. And when I say, “36 muffins,” I should clarify that the bottom portion of 18 of said muffins magically disappeared mere seconds after the muffins saw the light of day, because as previously stated, the bottoms are devilish little tempters, and as also previously stated: recipe testing…via my face. Make sense? Muffin top, anyone? I’ve got 18 to spare.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

Anyhoo, you make these muffins in a blender. Shocked? I know, it’s just the darndest. But don’t put the chocolate chips in the blender with all the ingredients lest you end up with flecked muffins versus studly studs of chocolate goo. The stud muffins are what we’re shooting for. Buh dum ching.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

Let’s talk ingredients:

  • I made these grain-free using coconut flour…
  • refined sugar-free using honey…
  • dairy-free using soy milk…
  • stoked them out with fresh ginger…
  • dark chocolate chips, don’t panic!

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

As you know, I try to limit my dairy intake, and use non-dairy milk for all of my bakeables. In participation of the #SoyInspired campaign, I made these muffins with soy milk – have you heard of it? Rumor has it, soy is an excellent source of lean, healthy, no-cholesterol protein, and is a great option for keeping recipes dairy-free for those who are sensitive to dairy. I often steam up soy milk using my milk frother and make soy lattes, have been known to pour it into my morning oatmeal for some added creaminess, and as you can see, I’m fond of it in my muffins (and other baked goods) as well.

Learn more about soy from the Soy Foods Council, and/or follow along the #SoyInspired campaign on Pinterest, Twitter, and Facebook.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

A side note about muffin cups – Now, I wouldn’t consider myself to be a baker by trade, but what I noticed with these muffins was the foil cups worked better than the paper ones. The muffins stuck a little to the paper cups, which didn’t stop me from scraping the papers clean, but for easier access to the muff, I would recommend using the foil cups. In the words of Tay Sway, don’t say I didn’t say I didn’t warn ya.
Paleo Chocolate Chip Pumpkin Muffins – blowing muffin tops out of the water since 2015.

Grain-Free Chocolate Chip Pumpkin Muffins made with coconut flour and sweetened with honey (or pure maple syrup) - healthy enough to eat for breakfast! #muffin #recipe #almostpaleo #glutenfree

Grain-Free Chocolate Chip Pumpkin Muffins

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Julia
Print

Ingredients

  • 4 eggs
  • 1 cup pumpkin puree
  • 3/4 cup unsweetened soy milk
  • 1/3 cup coconut oil
  • 1/2 cup honey or pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup + 2 tablespoons coconut flour
  • 3/4 cup tapioca flour
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon fresh ginger peeled and grated
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 375 degrees F and line a 12-hole muffin tray with foil liners.
  2. Add all of the ingredients except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips.
  3. Scoop pumpkin muffin batter into the lined muffin tray, filling the holes ¾ of the way up.
  4. Bake on the center rack for 40 to 50 minutes, or until muffins are golden-brown around the edges and have set up.
  5. Allow muffins to cool for at least 30 minutes before unwrapping and devouring them.

Recipe Notes

NOTE: If you're allergic to soy or need to make this recipe paleo, you can use unsweetened almond milk, coconut milk, or cashew milk in place of soy milk

More Healthy Pumpkin Treats:

Paleo Pumpkin Pie

Paleo Pumpkin Pie - refined sugar free, dairy free, gluten free, and healthy! | TheRoastedRoot.net #dessert #pumpkin #recipe #healthy

Maple Pumpkin Cheesecake Bars

Maple Pumpkin Cheesecake Bars | gluten free and naturally sweetened

Flourless Pumpkin Bars

Grain Free Almond Butter Pumpkin Bars #glutenfree @barneybutter

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Comments

  1. Sarah @ Making Thyme for Health

    All I can think about when I see the words muffin top is the rim of fat above my jeans, lol! It’s my problem area. 😉

    But I agree, the bottom is where it’s and these are the sexiest muffin bottoms on the block. I love that they’re made in a blender too. That’s my new favorite way to make muffins- makes life so easy!

    Reply
  2. Sunni

    Looks amazing! Can the tapioca flour be replaced with anything (ideally also something healthy-ish, like rice flour, corn flour, polenta, …)?

    Reply
    1. Julia Post author

      Hi Sunni! I haven’t tested this recipe using tapioca flour replacements, but I believe you can replace it with with 1/3 cup of corn starch, potato starch, or arrowroot flour. This is me guessing based on previous experience, so I hope it works out! Let me know if ou try the recipe with any of those options!

      Reply
  3. Ashley

    haha oh gosh yes, I definitely remember the muffin top fad! Too funny.

    These muffins sound fantastic – I have a bunch of leftover pumpkin right now that I must put to use with some of these!

    Reply
  4. Lisa @ Healthy Nibbles & Bits

    Okay, I have to admit, I am the ULTIMATE muffin top hoarder. I have a bad reputation among my friends for stealing muffin tops during gatherings. But those muffin stems (or stumps, as I usually call them) look positively delicious. LOVE all those chocolate chips in there!

    Reply
  5. Izzy

    Muffin stems! Haha! I love that! I do love my muffin tops but you are so right about the muffin stems, they got all the good stuff in them! I could live on pumpkin muffins this time of year and these look delicious 🙂

    Reply
  6. Issie

    I’ve been craving something sweet with pumpkin recently (as with most other people on the internet!) and this look absolutely perfect. This whole post nearly made me squeal with pumpkin excitement at how delicious everything looks!

    Issie x
    concealerandkale.blogspot.co.uk

    Reply
  7. Kim T

    “½ + cup 2 tablespoons coconut flour”
    Can you clarify the above measurement for the coconut flour
    Is it 1/2 plus one cup plus 2 Tablespoons, or 1/2 cup plus 2 tablespoons?

    Thanks!

    Reply
  8. Eva

    I made these muffins twice and both times they came out of the oven crisp on the outside and almost raw on the inside (most likely due to the number of eggs). Both times I “estimated” the coconut flour because the amount listed in the recipe doesn’t make sense. The second time I made them I also revised the recipe using less soy and a little extra tapioca flour to create a less watery batter but to no avail. Either I’m doing something wrong, or there’s something wrong with the recipe. Very disappointed because they looked delicious.

    Reply
  9. Pingback: Pumpkin Pancakes with Cinnamon-Bourbon Syrup - The Roasted Root

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