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Pumpkin Chocolate Chip Muffins

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Pumpkin chocolate chip – perfection! Sweet pumpkin muffins studded with chocolate chips.

The first of September I posted a Pumpkin Chocolate Chip Muffin in a Mug. That recipe has been crazy popular – easily one of my most popular posts. I have repeatedly had requests for a larger muffin recipe that could be baked in the oven. And I’m right there with my readers – I know how handy it is to have snacks/breakfasts/desserts already made and ready to go. It just makes life so much simpler!

These pumpkin chocolate chip muffins are easy to make – the hardest part is waiting for them to bake! And you only have to use one bowl! I love one-bowl recipes. That makes for easier clean up!

And oh, the smells that come wafting out of the oven – so warm and comforting! As a bonus, these pumpkin chocolate chip muffins are an “S” on the Trim Healthy Mama program, so you can slather them with “buttah” as much as you want!

If you are unsure of what THM stands for, it stands for Trim Healthy Mama, a sensible way of eating that is helping thousands of mamas (and papas) lose weight and regain health (all while eating delicious food)! No deprivation here! You can find out more about this awesome lifestyle here.

So what do you need for these Pumpkin Chocolate Chip Muffins?

1 1/2 Cups Almond Flour

3/4 Teaspoon Aluminum Free Baking Powder

1/4 Teaspoon Baking Soda

1 1/2 Teaspoons Cinnamon

1/4 Cup + 2 Tablespoons Xylitol

2 Tablespoons Coconut Oil

2 eggs

1/4 Cup + 2 Tablespoons Pumpkin Puree

1/3 Cup Lily’s Chocolate Chips

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Pumpkin Chocolate Chip Muffins {THM-S, Low Carb, Sugar Free} A perfect blend of pumpkin and chocolate chips. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel. Print Pin Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 9 Muffins Calories: 222 kcal Ingredients 1 1/2 Cups Almond Flour

3/4 Teaspoon Aluminum Free Baking Powder

1/4 Teaspoon Baking Soda

1 1/2 Teaspoons Cinnamon

1/4 Cup + 2 Tablespoons Xylitol

2 Tablespoons Coconut Oil

2 eggs

1/4 Cup + 2 Tablespoons Pumpkin Puree

1/3 Cup Lily's Chocolate Chips Instructions Preheat oven to 350.

Spray 9 cups of a 12 cup muffin tin with coconut oil spray, or place cupcake liners in holes.

In a large mixing bowl, mix together dry ingredients.

Add wet ingredients and mix until well combined.

Add approximately 1/4 cup batter to 9 of the 12 holes.

Bake for 20-25 minutes, or until tops begin to turn golden brown and a knife inserted in the middle comes out clean.

Makes 9 muffins. Nutrition Serving: 1 Muffin | Calories: 222 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 17 g | Fiber: 5 g | Sugar: 1 g Tried this recipe? Mention @my_montana_kitchen_thm





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