These paleo pumpkin chocolate muffins are a healthy treat anytime of year! Egg and nut free, these moist and dense little morsels will make a perfect afternoon snack!
A moist paleo pumpkin chocolate muffin free of all grains, eggs, dairy, and nuts. Similar in concept to my paleo sweet potato muffins , which are well loved!
Paleo baked goods without nuts and eggs are not an easy task. Coconut flour is an easy enough option, but coconut flour LOVES eggs, so figuring out a way work with one and without the other can be a bit daunting.
But necessity is always the mother of invention!
Binding without eggs in baking these paleo pumpkin chocolate muffins:
I have started with two major binders in this recipe:
- Pumpkin, which I have used frequently to replace eggs in regular gluten free vegan baking. (like in this gluten free vegan pumpkin bread). It functions much the same as sweet potatoes, banana, or applesauce would.
- The other is psyllium husks. Psyllium is a seed is sometimes taken in supplement form…a major insoluble fiber source to aid in digestion and healthy intestinal function. While psyllium is the big guns, I have an instinct that chia seed meal (a reader said it did!) might work well here too, and I would like to try a gelatin gel as well. But my guess is either one of these will only work in conjunction with the other binder (fruit and veggie purees). Time will tell!
I couldn’t keep my kids out of these….shocking considering they usually dislike paleo baked goods and are not fond of coconut flavored things. The cocoa powder masks the strong coconut flour taste!
Can you limit the added the sugars in these gluten free chocolate muffins??
You could make these by subbing at least half of the pumpkin with banana puree and leave the sugar out.
They will not be super sweet with only bananas doing the sweetener duty. But, You could consider adding some pureed dates too (also a good binder), or a favorite low carb sweetener.
Just make sure you use about a 1 3/4 cup pumpkin/banana/date puree total!
Achieving the perfect texture in these paleo chocolate muffins::
Because of the psyllium seed, these will be a bit gummy on removal from the oven but achieve texture perfection when fully cooled!
Need more grain free & egg free recipes? Here are a few to try!
- Dense & Fudgey Chocolate Brownies (nut free)
- Grain Free Egg Free Nutella Cookies
- Pumpkin Snickerdoodles
- Raw Chocolate Macaroons (nut free)
- Strawberry Macaroons (nut free)
Paleo Pumpkin Chocolate Muffin Recipe:
If you try these muffins, I want to hear about it! Please leave a comment below!
Paleo Pumpkin Chocolate Muffins - Egg & Nut Free
- 15 oz pumpkin puree
- 3/4 cup palm sugar you can add more or less to taste, I use stevia if I want it sweeter
- 6 tablespoons coconut oil melted , or palm shortening
- 3 tablespoons psyllium husks
- 1 tablespoon vanilla extract
- 1/4 teaspoon liquid stevia extract OR equivalent to about 1/4 cup sweetener
- 6 tablespoons coconut flour sifted
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
Optional Add In's:
- cranberries, cherries, chocolate chips, toasted nuts.
Preheat oven to 350 degrees, grease a mini muffin or muffin tin.
In the bowl of a mixer or food processor, mix the pumpkin, sugar, oil, vanilla, psyllium husks, and stevia (or any granulated sweetener of choice).
With the mixer running, sprinkle in the baking soda, powder, and sea salt.
Continue with the coconut flour and cocoa powder.
Mix in any add ins if you choose.
Roll about 3 tablespoons of dough (about 4 for large muffins) in your hand. Mixture should be easy to handle. Let dough rest a few minutes if necessary to allow flour and psyllium to 'activate' and thicken.
Place in a greased muffin tin, should fill to the top: these do not rise or spread out much.
Bake for about 20-23 minutes for mini muffins, and an additional 5 minutes for large muffins.
The muffins will be soft when they are removed from the oven, and a bit jelly like from the psyllium. The best texture is achieved when they have fully cooled!
Can be stored on the counter in an airtight container for several days.
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Just made these by hand cause I didn’t want to wash the food processor! Next time I’m using it lol! I added flax seeds and raisins for extra fiber. Used 1/2 cup of erythritol instead of sugar; sweet enough for me! They are delicious! Thank you!!
I just started baking up my garden’s pumpkins and making these too! Glad you liked them Rita!
These came out perfectly, love the chocolate and pumkin combo! I have a couple of friends who’s children have egg allergies so will be sharing this recipe with them 🙂
Joni Gomes says
Yum! I made these with coconut sugar and they turned out amazing! Will make again!
Deborah Davis says
This recipe is perfect for our family. I need to make a delicious muffin for my picky husband who has to watch his cholesterol. He loves to eat muffins with his morning coffee. These muffins are perfect and I think he may not realize that they are secretly good for him. I am so delighted that you shared your healthy and delicious paleo pumpkin muffins at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!
These look perfect! They’re going on my list of must try things! I know what you mean about nut free/egg free paleo baking too – I like making nut free recipes but it can be such a pain sometimes. Love that you used pumpkin puree instead of eggs!
Tessa Domestic Diva says
via Pinterest Amanda naturally:
Just wanted to let you know I made this today and subbed chia seeds 1-for-1 for the psyllium husks and they turned out perfectly!
hey!! does this mean you used 3 tablespoons of chia seeds? I don’t have husks
Tessa Simpson says
hey there Stacey! A reader submitted that comment, and I had to post it when the comments were broken temporarily. She said she used 3 tablespoons chia meal and that it worked well!