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These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They’re moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they’re entirely paleo.

These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!

Sometimes when I’m writing a new recipe, I just egg myself on. What can I do to make this dish even better? What can I add, what can I change? And these paleo pumpkin chocolate chip muffins with cream cheese frosting? Yeah, they’re the product of one of those internal one-upsmanship instances, mentally stirring in cups of rich chocolate chips, piping a slightly tart but sweet frosting atop the orange domes.

They started out as pumpkin muffins, but no that’s not good enough. No, I instantly thought back to the time when Leo was only a few days old and the sweetest friend of mine left a batch of pumpkin chocolate chip muffins wrapped in foil outside my door. She didn’t knock, just texted me later that she’d left a treat for late-night nursing sessions. I’m pretty sure they were objectively fantastic muffins, but in that moment, in that part of my life, they’d have tasted amazing even if they were burnt or underbaked or entirely chalky.

These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!

So paleo pumpkin chocolate chip muffins: check.

What’s the only thing that could make paleo pumpkin chocolate chip muffins better? Three words for you:

Cream ? Cheese ? Frosting ?

Duh.

These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!

What resulted was a muffin that made my assistant literally groan and ask why I was making regular cupcakes and are you seriously giving up paleo Cheryl gah.

In other words? They really don’t taste healthy. No, these paleo pumpkin chocolate chip muffins with cream cheese frosting are moist and tender, dotted with the perfect amount of creamy dairy-free chocolate chips, topped with maple-sweetened cream cheese frosting that’s totally paleo and not made with any weird ingredients.

These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!

And they passed my toughest taste tester of all with flying colors: Leo devoured one and begged for another. This kid won’t eat something if it’s not sweet enough or the crumb is weird or it’s just not all that good. He’s light on the eating anyway, so when he inhales something I’ve made? That’s when I know it’s seriously good.

On top of that, they come together quickly and easily, so you should pretty much make them tonight, I think…

A couple things to keep in mind: the frosting should be chilled to work. If it’s not, it’ll be difficult to frost the muffins, so don’t save whipping it together for the last minute. I also highly recommend parchment paper cups: these muffins stuck a bit on the bottom when I tested them with regular paper liners, but the parchment liners literally fell off the muffins on their own. They’re super cheap and easy to find, so pick up a box!

Oh, and hey, if you’re into pumpkin and chocolate, you’ve gotpaleo pumpkin churros with dark chocolate sauce to try my .

What are you excited to make this fall?

These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!

More Pumpkin Recipes to Try

Recipe By: Cheryl Malik
5 from 8 votes

Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They’re moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they’re entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they’ll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!
12 muffins

Ingredients

Paleo Pumpkin Chocolate Chip Muffins

Cream Cheese Frosting

Instructions

  • Preheat the oven to 315º F. Line a muffin tin with parchment paper liners and set aside.
  • In a large bowl, combine flours, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, except chocolate chips, and mix with a spatula until well combined.
  • Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Bake at 315º F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.
  • Meanwhile, make your cream cheese frosting. Combine all ingredients in a high-speed blender and process until very, very smooth. Chill completely.
  • When ready to serve, pipe frosting on muffin with a piping bag or smear on with a butter knife or offset spatula. Serve immediately.
Keep muffins unfrosted until ready to serve.

Approximate Information for One Serving

Serving Size: 12gCalories: 455calProtein: 10gFat: 35gSaturated Fat: 17gCholesterol: 41mgSodium: 227mgPotassium: 219mgTotal Carbs: 31gFiber: 5gSugar: 15gNet Carbs: 26gVitamin A: 3237IUVitamin C: 2mgCalcium: 88mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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12 Comments

    1. We didn’t test this recipe that way so I can’t say how it would turn out or what adjustments might be needed. If you try it, please let us know how it goes!

  1. Hi! This recipe looks awesome! Is there a way where I can make this with normal flour? If so would it be ap flour bleached/unbleached or pastry flour? I am not on any strict diet so I was hoping I could make it with regular flour?

    1. I think that would work! I would just sub all the flours with all purpose… and let me know how it goes! 🙂 You will probably want to test for doneness several minutes earlier5 stars

  2. These were amazing!! I made them for breakfast and didn’t have the foresight to premake the frosting, so no frosting, but still great!! I replaced the coconut oil with homemade unsweetened applesause (because I was out of coconut oil) and it worked great! Everyone loved them!5 stars

    1. Ha! I’m so glad you liked them and it’s great to know that subbing applesauce for the coconut oil worked well. Try them with the frosting sometime… SO decadent!5 stars

    1. We keep them in an airtight container on the counter for a few days! The frosting won’t be SUPER firm but still won’t run, and the cake will stay nice and tender 🙂5 stars

  3. Wow, those muffins look so moist and so tender and they’re super nutritious too. That’s a great combination and I’m glad that you shared this recipe. Thanks for this.5 stars

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