Gluten Free // Paleo Chocolate Chip Pumpkin Muffin Tops
I have never been one to dive head first into the annual pumpkin craze. Not that I don’t like pumpkin, I’ve just never become pumpkin obsessed. Fall rolls around, the temperature drops a few degrees, and everyone is slipping into their boots and leggings and heading to starbucks for a pumpkin spice latte. Don’t lie, you know…
I have never been one to dive head first into the annual pumpkin craze. Not that I don’t like pumpkin, I’ve just never become pumpkin obsessed. Fall rolls around, the temperature drops a few degrees, and everyone is slipping into their boots and leggings and heading to starbucks for a pumpkin spice latte. Don’t lie, you know you did it. I, however, have never caught that pumpkin fever…until today.
The weather was perfect. I had the air conditioning off, the windows open, soup simmering on the stove. Fall arrived with a grand entrance that had me feeling quite nostalgic. That’s when I caught the pumpkin bug. Now, I still didn’t rush out and guzzle down that latte I mentioned. Nor did I purchase any pumpkin cookies, pumpkin milk, pumpkin ice cream, or pumpkin cheesecake. There was something specific I had my heart set on.
I was married in November, and for my wedding shower all of the women brought me a personalized recipe card to start my own collection. One of my absolute favorite recipes out of that bunch was for Chocolate Chip Pumpkin Muffins. Those were the most amazing muffins i’d ever had. The were so moist, and had the perfect amount of spice. I was hooked.
Unfortunately, when we moved to our new house, my precious recipe card got lost in the shuffle. I havent made those muffins in over 5 years. But today… I had to have one. I threw caution to the wind, and with the small amount of baking knowledge I possess, I whipped up some batter. I decided while I was going for it, I might as well go all the way and make them perfect. So I made the part everyone loves….the tops! Y’all, these turned out AMAZING. They are even 10 times better than the muffins I had been dreaming about. And better still, they are gluten-free! I can pretty much guarantee that you will be making these year after year. I know I will.
After several requests, I worked my little tushie off and perfected for you a completely Paleo version! See the variation below for a Grain free, refined sugar free, nut free, dairy free option!
- 2 eggs
- 1 C coconut sugar
- ½ C coconut oil
- 1 C pumpkin puree
- 1 tsp vanilla
- 2 C gluten free baking flour*
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 C enjoy life chocolate chips
- Preheat oven to 325.
- In a large mixing bowl, beat eggs and sugar.
- Add vanilla, pumpkin, and coconut oil and mix.
- In a separate bowl combine flour, baking powder, baking soda, and spices.
- Add dry ingredients to the wet and mix well.
- Fold in chocolate chips.
- Scoop heaping spoonfulls onto a parchment or silpat lined baking sheet, about 2 inches apart.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before transfering to a cooling rack.
- If desired, dust with powdered sugar.
- 2 eggs
- 1 C coconut sugar
- ½ C coconut oil
- 1¼ C pumpkin puree
- ⅓ C milk
- 1 tsp vanilla
- 1 C coconut flour
- ¾ C tapioca flour
- 3 TB potato starch
- 1 tsp xanthan gum
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 C enjoy life chocolate chips
- Preheat oven to 325.
- In a large mixing bowl, beat eggs and sugar.
- Add vanilla, pumpkin, coconut oil, and milk. mix well until combined.
- In a separate bowl combine coconut flour, tapioca flour, potato starch, xanthan gum, baking powder, baking soda, and spices.
- Add dry ingredients to the wet and mix well.
- Fold in chocolate chips.
- Scoop heaping spoonfulls onto a parchment or silpat lined baking sheet, about 2 inches apart.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before transferring to a cooling rack.
I happen to be one of those who loves anything pumpkin, so these are really speaking to me!!! I can’t wait to try these with GF flour – thanks for the inspiration!
~jules
gfJules.com
I hope you enjoy! Maybe I misunderstood your comment, but this recipe does use Gluten Free flour. I used Bob’s Red Mill 1 to 1 GF baking flour. 😉
You had me at muffin tops-these look absolutely amazing!
Thank you, Celeste 🙂
These look like heaven! Pumpkin is my favorite muffin and I firmly believe chocolate chips make everything better! If that wasn’t enough, everyone knows the best part of the muffin is the top! I’m dying! Pinned!
Thank you so much, Elle! I hope you enjoy them! (and please take a photo, it really makes my day!)
They look so good! I will be making them soon!
Thanks Ali! I’d love to hear how they turn out. Nothing makes my day like a picture from a fan 😉
I swore up and down that I wouldn’t make any pumpkin recipes this year. But the first week of September I pulled a can of pumpkin out of the pantry and…the rest is history. How ever did I think I’d be able to resist?!
These muffin tops look perfect. The top is the best part, right? 🙂
Hahaha. I am a sucker for fall, so as soon as i caught a wiff of the cinnamon brooms at the grocery store, I was done for. Who can resist??
Mmm, the top is definitely the best part of a muffin, why bother baking it all the way down to the bottom? 🙂
Chocolate chip and pumpkin sound really comforting on this chilly day of autumn.
Exactly! Plus, You don’t have to bother with a muffin tin. Easy cleanup is always a win in my house.
Gluten Free, Pumpkin, Muffins, Fall. It doesn’t get much better than that. Thanks for the recipe!
🙂 Thank you, Rachel. I hope you enjoy!
These were amazing I cut back on the amount of chocolate chips I mixed cacao chips and a bit of enjoy life chips. Love these!!
Thank you, Rita, I am so happy you enjoyed them!