Almond Flour Pumpkin Muffins (Chocolate Chip)
Developed and tested by Robyn Conley Downs
on Oct 25, 2016 (last updated May 11, 2026) These almond flour pumpkin chocolate chip muffins come together in one-bowl with canned pumpkin and maple syrup. Moist, tender, and naturally gluten free, they make an easy weeknight breakfast or snack!
5 star review
“Fall has commenced in our house with these muffins! They came out perfect. My family loved them. Thank you!”
– Melissa
Easy Pumpkin Muffins with Almond Flour
These almond flour pumpkin chocolate chip muffins are the recipe my family always asks for on repeat! The pumpkin flavor is warm and perfectly cozy, the chocolate chips melt into soft pockets, and the texture stays moist for days. Plus there are no fussy ingredients, or special equipment required, making them perfect for easy weekday or weekend baking!
Almond flour is the unsung hero here of these flourless pumpkin muffins, as it brings natural moisture and a tender crumb that traditional flour can’t match in a grain free recipe, and it keeps these pumpkin muffins gluten free without any blend of flours or starches.
Serve these pumpkin muffins warm with a pat of butter, alongside coffee for an easy breakfast, or packed into lunch boxes for a real-food snack. They keep at room temperature for 2 days, in the fridge for 4, and freeze beautifully for up to 3 months in a sealed bag. And for more pumpkin baking in the same one bowl vibe, my pumpkin brown sugar bread is the natural next stop. Or, when you want a chocolate-forward muffin with a similar tender, flourless crumb, reach for my flourless double chocolate zucchini muffins. So good!
Testing Tips for Chocolate Chip Pumpkin Muffins
- Spoon and level your almond flour rather than scooping straight from the bag. Almond flour packs unevenly, and overpacking is the single most common reason almond flour muffins turn out dense and dry.
- Double-check the can label and use pumpkin puree, not pumpkin pie filling! Pie filling is pre-sweetened and pre-spiced, and using it in place of pure pumpkin will throw off both the flavor and the moisture balance of the muffins.
- Sprinkle a few extra chocolate chips on top of each muffin before baking. The chips melt into visible pockets, which gives the muffins a bakery-style finish.
Almond Flour Pumpkin Muffins (Chocolate Chip)
Ingredients
- ⅓ cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Optional
- ⅓ cup chocolate chips
Equipment
Instructions
- Heat the oven to 350F.
- Grease or line a 12-cup muffin pan.
- In a large bowl, whisk together the oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- Pour in the chocolate chips (if using) and gently stir until combined.
- Spoon 2-3 heaping tablespoons of the batter into each muffin cup. Top with 3-4 chocolate chips, if using
- Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
Notes
- Use superfine blanched almond flour, not almond meal! When I tested this with almond meal, the muffins came out grainier and heavier. Look for “blanched almond flour” on the bag for the best texture.
These muffins look amazing! I have been making a recipe with oat flour recently but I will have to try this one since I always have almond flour/meal.
Jess, I hope you enjoy the recipe! 🙂
Coconut oil isn’t mentioned in list of ingredients
Hi Joyce, it sure is! Coconut oil is the first ingredient on the list – 1/3 cup specifically. Perhaps try scrolling up a bit to see it.
I have a family member with nut allergy. Can I use regular flour? Or what nut free flour would you suggest?
Cindy, I’d start with oat flour, but it that’s not an option you an try regular flour. Let us know how they turn out! Full directions on making your own oat flour here: https://realfoodwholelife.com/blog/one-bowl-pumpkin-chocolate-chip-breakfast-cookies
I only ha e regular flour on hand right now. Can I use that instead of almond?
Rachel, I haven’t tested this recipe with regular flour but I image it would work. If you try it let us know how they turn out!
Can we use flex eggs to make this vegan..my daughter is egg intolerance
I haven’t tested this one with flax eggs, but I know that flax eggs work as a substitution for up to 2 regular eggs. So, I’m guessing they will work. If you try it let us know how they turn out!
I tried using flex eggs today. Instead of pumpkin I used banana. 2 flex eggs ( 2 tablespoon of flex and 5 tablespoon of water) It was soft in the inside when I take it out of oven ( even though the prick test said that its done). however, it "harden" after I let it rest. It has a chewy taste though. I have tried 2 other vegan recipes unsuccessfully. This is the first one which i have a decent muffin ( even though i think I need more work to get the egg replacement right. My 20 month old daughter was happy to have a muffin today.
Thinking of trying 1/4 cup of apple source and one flex egg ( instead of two) the next time… any other suggestion
I’ll have to experiment to see if I can come up with a solution for you, though it sounds like you’re on the right track! I also happen to love minimalistbaker.com for some really yummy egg-free baking options. 🙂
Fall has commenced in our house with these muffins! They came out perfect. I used mini chocolate chips. My family loved them. Thank you!
Melissa, yay, so glad you and your crew enjoyed this recipe!
Would this recipe work as a loaf? If so, what size would be best?
I’m sure it would, in a regular loaf pan. I’d try cooking for 45-55 minutes, until the sides begin to pull away and a toothpick comes out clean when inserted into the middle. Hope you enjoy.
wow, thank you for responding so fast! you are the best <3
Good morning, is there any way to sub. out the eggs?
Thank you!!!
Katie B
Hi Kathleen, I think these will work with flax eggs as a substitute! If you try it let us know how it turns out.
I love this recipe! I made it with my 3 year old and it’s a hit! I used oat flour instead because it was what I had on hand. These muffins are sweet and delicious! Perfect with coffee or for my little ones snack. Highly recommend!
Laura, great to know these work with oat flour and so happy to hear these were a hit with your and your littles. Definitely a pro tip to serve with coffee. Yum! Thanks so much for taking the time to leave a review!
These are delicious!
Loved them!
Yay, so glad you’re enjoying this recipe! Thanks so much for leaving a review!
These muffins are the best!! I make them almost every week now. I love that they are a one bowl recipe. So healthy and delicious!!
Oh yay, so glad you’re enjoying these Missy! Thanks so much for leaving a review!
Love these! I make them at least once a month, year round. They are a great on the go breakfast or after dinner treat.
Ohhhh, love it when a recipe becomes a “once a monther!” Thanks so much for leaving a review, Jill!
Big hit with the whole family!
Wonderful to hear you’re enjoying this one, Karis. Thanks so much for leaving a review!
These were amazing! My whole family loved them and we had some left over that we brought to our neighbors who enjoyed them as much as we did! We added mini marshmallows on top and it was divine. All in all, we will definitely be making these again.
Catherine, I’m so happy to hear you enjoyed this one. Thanks so much for sharing your thoughts!