My kids absolutely adore these Paleo Pumpkin Chocolate Chip Muffins, and honestly, I’m pretty smitten too. They’re a delightful treat any time of day, and the fact that they’re paleo-friendly means everyone in our family gets to enjoy them. I first whipped up a batch last fall when I was looking for a healthier take on traditional pumpkin muffins. And they disappeared faster than you can say ‘pumpkin spice’!
Imagine soft, fluffy muffins bursting with the warm essence of pumpkin spice and studded with melty chocolate chips. They’re moist, flavorful, and perfectly satisfying—a true testament to how delicious healthy baking can be. These muffins are a fantastic way to savor the taste of autumn, whether you’re enjoying them with a steaming cup of coffee, packing them into lunchboxes, or just indulging in a sweet treat.
Why You’ll Love It
These Paleo Pumpkin Chocolate Chip Muffins aren’t just tasty—they’re packed with goodness! Almond and coconut flour create a light and fluffy texture, while the pumpkin puree adds moisture and a boost of nutrients. These muffins are the ideal treat when you’re craving something both healthy and indulgent. They’re quick to make, freeze beautifully, and are a guaranteed crowd-pleaser.
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Hot Chocolate Freezer Fudge
- Total Time: 1 hour 10 mins
- Yield: 12 servings
Description
Indulge in the rich, chocolatey goodness of this no-bake Hot Chocolate Freezer Fudge. Perfect for the holidays or any chocolate craving, this easy recipe is a guaranteed crowd-pleaser. It’s creamy, decadent, and tastes just like a warm mug of hot chocolate!
Ingredients
- 1 cup creamy peanut butter (smooth or crunchy)
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot chocolate mix
- 2 tablespoons unsweetened cocoa powder
- Flakey sea salt, optional
Instructions
- In a large mixing bowl, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract. Mix well until smooth and creamy.
- Add the hot chocolate mix and cocoa powder to the bowl. Stir until the dry ingredients are fully incorporated and the mixture is evenly chocolatey.
- Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides. Pour the fudge mixture into the prepared pan and spread it evenly.
- If desired, sprinkle the top with flakey sea salt. Place the pan in the freezer for at least 1 hour, or until the fudge is firm and set.
- Once the fudge is set, lift it out of the pan using the parchment paper overhang. Slice into small squares and serve immediately. If the fudge is too hard to cut, quickly dip your knife in hot water between slices.
Notes
Bringing the peanut butter and maple syrup to room temperature before mixing will create a smoother, more evenly combined fudge base. If you don’t have hot chocolate mix, you can substitute with a combination of unsweetened cocoa powder, powdered sugar, and a pinch of salt. For a fun presentation, cut the fudge into festive shapes using cookie cutters.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredient Overview
Here’s what you’ll need to make these delightful Paleo Pumpkin Chocolate Chip Muffins:
- Dry Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- ⅓ cup almond butter
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Mix-Ins:
- ½ cup chocolate chips (dark, milk, or semi-sweet)
Look for pumpkin puree, not pumpkin pie filling, which has added sugars and spices. You can find almond flour at most supermarkets or online—it adds a lovely subtle nutty flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk together the almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
Step 4: Mix Wet and Dry
Add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix, as this can make the muffins tough.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, reserving some for topping.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups. Sprinkle the reserved chocolate chips over the tops.
Step 7: Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tips
- For extra fluffy muffins, don’t overmix the batter. Mix just until the wet and dry ingredients are combined. Overmixing develops the gluten in the flour and can lead to a denser texture.
- If you’re out of pumpkin pie spice, you can make your own! Combine 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. This homemade blend is just as flavorful and allows you to customize the spice levels to your liking. For other breakfast favorites, explore our Breakfast category.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Variations
- Cranberry Orange: Add ½ cup dried cranberries and the zest of one orange to the batter. This variation creates a bright and festive flavor combination that’s perfect for the holidays. Sometimes I also toss the cranberries in a bit of orange juice before adding them—it plumps them up beautifully!
- Double Chocolate: Use dark chocolate chips and add 2 tablespoons of unsweetened cocoa powder to the dry ingredients. This creates an intensely rich and chocolaty muffin that will satisfy any chocolate lover. You could also add some chopped walnuts or pecans for a bit of crunch. If you’re craving more dessert options, try out some recipes from our Desserts section.
- Spiced Pecan: Omit the chocolate chips and add ½ cup chopped pecans and an extra ½ teaspoon of pumpkin pie spice to the batter. This nutty and aromatic variation is a cozy and comforting treat.
Can I use a different type of flour?
While almond and coconut flour are recommended for optimal texture and flavor, you can experiment with other gluten-free flour blends. Keep in mind that the results may vary, and you might need to adjust the amount of wet ingredients to achieve the desired consistency.
How do I store these muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. To freeze, allow the muffins to cool completely before placing them in a freezer-safe bag or container. They will keep for up to 3 months in the freezer.
Can I make these muffins vegan?
To make these muffins vegan, try using flax eggs as a substitute for the eggs. A flax egg is made by combining 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for a few minutes until it thickens. You could also try a store-bought vegan egg replacement.
Can I reduce the sugar in these muffins?
Yes, you can reduce the amount of maple syrup to ¼ cup or even omit it altogether if you prefer a less sweet muffin. Keep in mind that the sweetness level of the muffins may vary depending on the type of chocolate chips you use.
Serving Suggestions
These muffins are wonderful on their own, but you can pair them with a variety of other treats for a complete breakfast or snack. They’re delicious warmed up slightly with a dollop of Greek yogurt or a smear of nut butter. A warm beverage complements the autumnal flavors perfectly—try a latte, a cup of tea, or even just a glass of milk. For a more elaborate dessert, try some delightful treats from our Desserts section.
Final Thoughts
These Paleo Pumpkin Chocolate Chip Muffins are truly a treat for all senses and dietary needs. They’re easy to make, bursting with flavor, and a surefire way to bring a little warmth and happiness into your day. I hope you enjoy them as much as my family does! Now, bake and share some deliciousness! You can connect with me on Pinterest, Instagram, and Facebook.
Looking for something different? Check out some of our delicious lunch recipes.
