Paleo Chocolate Chip Pumpkin Mini Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
Paleo chocolate chip pumpkin mini muffins, made with coconut flour; the perfect two-bite fall treat!
  • ½ cup Coconut Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 4 Large Eggs
  • 1 cup Canned Pumpkin Puree
  • ⅓ cup Maple Syrup
  • 3 Tablespoons Melted Coconut Oil (measure in melted state)
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Mini Chocolate Chips
  1. Preheat oven to 375 degrees F. Spray 24 cups of a mini muffin pan(s) with nonstick cooking spray. Set aside.
  2. In a small bowl, whisk to combine Coconut Flour, Pumpkin Pie Spice, Cinnamon, Baking Soda, Baking Powder, and Salt.
  3. In another large mixing bowl, whisk Eggs. Add in Pumpkin, Maple Syrup, Melted Coconut Oil, and Vanilla Extract, and whisk very well until combined. A few small lumps may remain, and this is ok.
  4. Add dry ingredients to the bowl of wet ingredients, and stir well until combined. Stir in mini chocolate chips.
  5. Divide batter between 24 mini muffin cups. Muffin cups will be almost completely full of batter, and this is ok—batter will not overflow. Smooth out the top of each muffin with a knife.
  6. Bake muffins for 12-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
  7. Allow muffins to cool in the pan for 5-7 minutes, before removing to cool completely on a wire rack.
  8. Store muffins in a tightly sealed container, in the refrigerator, for up to 5 days. Muffins may be frozen in a ziplock freezer bag for up to 3 months.
  9. Makes 24 mini muffins.
Recipe by SunnySideUps | Living Life Sunny Side Ups at