These paleo pumpkin muffins with chocolate ganache are a decadent dessert that combines pumpkin and chocolate in a healthy pumpkin muffins form. (Genius, if I can say so myself! ;)) But there is definitely more to love about these gluten-free pumpkin muffins. They’re paleo, gluten-free, made without refined sugar, and EASY! Try my pumpkin chocolate chip muffins for a special holiday breakfast, afternoon snack, or a post-dinner treat. No matter the time of day, I think you’ll love these almond flour pumpkin muffins.
Once the weather turns cool, the pumpkin obsession is out in full force around here. You may have noticed. HA! The pumpkin muffins are bursting with pumpkin and fall flavors, but the ganache is what takes it over the top. It’s a simple mix of coconut milk, unsweetened quality dark chocolate, vanilla, and a little maple syrup, but it turns into a smooth and velvety topping.
How To Make Pumpkin Muffins
Once you make this pumpkin muffin recipe the first time and you figure out how amazing they are, you will want them on a weekly basis… all… fall… long. Don’t say I didn’t warn you!
Ok, let me show you how to make these luscious pumpkin spice muffins I keep talking about:
- Mix the paleo pumpkin muffin batter. Combine the almond flour, arrowroot powder, cocoa powder, baking powder, pumpkin pie spice, and sea salt together.
- Stir in the wet ingredients. Mix in the eggs, pumpkin puree, maple syrup, and vanilla. Fold in paleo chocolate chips.
- Bake the healthy pumpkin muffins. Scoop batter into prepared muffin tin and bake for 5 minutes. Then reduce the oven temperature and bake for another 20 minutes.
- Make chocolate ganache. Mix together the coconut milk, maple syrup, chocolate, and vanilla by heating with low heat.
- Let the muffins cool. Use a wire rack to avoid mushy muffins.
- Top the muffins with ganache. Allow the muffins to cool after baking and top with chocolate ganache frosting.
Optional Gluten-Free Pumpkin Muffins Variations
These almond flour pumpkin muffins really don’t need anything added, but if you are the “more the better” type of person, try adding some of these mix-ins:
- Nuts – Add some crushed nuts like pecans or walnuts to the batter. Another option would be to sprinkle them on the frosted paleo pumpkin muffins.
- Cayenne Pepper – Hear me out… cayenne is a spicy ingredient that just so happens to enhance the rich flavor of the chocolate. It takes these healthy pumpkin muffins to the next level!
- Coconut – Sprinkle some toasted coconut on top of the almond flour pumpkin muffins. Yum!
Do I Have To Use Ganache On These Healthy Pumpkin Muffins?
No, you don’t have to add the ganache to the gluten-free pumpkin muffins if you don’t want to. Honestly, these are the best pumpkin muffins with or without the chocolate ganache.
I love adding chocolate, but the pumpkin bread muffins are great on their own.
How Do You Make Uniform Sized Muffins?
The trick to uniform sized pumpkin chocolate chip muffins is to put the same amount of muffin batter into each muffin liner. The easiest way to do this is to use a measuring cup and measure each muffin to make sure it’s exact.
Another option: use a large cookie scoop!
The reason why it’s nice to make all the easy pumpkin muffins the same size is because they will bake more evenly. And, this way these pumpkin chocolate chip muffins will look like they were made in a bakery. 🙂
How Do You Store Pumpkin Muffins?
Store the gluten-free pumpkin muffins in an airtight container. They can stay in your pantry or on the counter for 3-4 days.
You can also refrigerate the healthy chocolate chip muffins for 5-7 days. Just grab one of the pumpkin chocolate chip muffins on the way out the door or for a snack.
Can You Freeze Pumpkin Muffins?
Yes, you can freeze these almond flour pumpkin muffins. Wrap each of the pumpkin chocolate chip muffins with plastic wrap or foil, then place them in a freezer bag or storage container.
Paleo pumpkin muffins will last around 2-3 months in the freezer.
More Paleo Muffin Recipes
If you love these gluten-free pumpkin muffins, you should try some of my other paleo muffin recipes:
- Chocolate Paleo Banana Muffins – I can never decide which combo is better: pumpkin and chocolate or banana and chocolate?!
- Gluten Free Paleo Zucchini Muffins – Oh my these are so flavorful!
Healthy Gluten Free Paleo Pumpkin Muffins Recipe:
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Healthy Gluten-Free Paleo Pumpkin Muffins Recipe
These easy, healthy paleo pumpkin muffins with almond flour will become your go-to fall breakfast! I'll show you how to make gluten-free pumpkin chocolate chip muffins with just 10 minutes prep.
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- 1 cup Blanched almond flour
- 1/4 cup Arrowroot powder
- 1.5 tablespoons Cocoa powder
- 1.5 teaspoons Paleo baking powder
- 1 teaspoon Pumpkin pie spice
- 1 pinch Sea salt
- 3 large Eggs
- 1/4 cup Pumpkin puree
- 6 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1/2 cup Paleo chocolate chips
- 1/4 cup Full-fat coconut milk
- 2 tablespoons Maple syrup
- 2 ounces Unsweetened chocolate
- 1 teaspoon Vanilla extract
More TIPS about this paleo recipe in the post above!
- Preheat the oven to 425°. Place 6 muffin liners in a muffin pan.
Combine all dry ingredients in a medium bowl. Stir in the wet ingredients until smooth, then fold in paleo chocolate chips.
Pour the batter into the prepared pan. Bake at 425° for 5 minutes.
Reduce the heat to 375° and continue to bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
Remove from pan and let cool on a wire rack to prevent moisture from gathering in the muffins.
To make the ganache, simply melt the ingredients together over low heat until smooth and thick.
To serve, top a muffin with a spoonful of chocolate.
Serving Size: 1 muffin
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.