Fall is upon us and you know what that means? It’s pumpkin season! But alas, so many delicious pumpkin desserts and beverages are chock full of unhealthy sugar. Well don’t fret, because Team ChipMonk has your back with our super easy recipe for making low carb pumpkin chocolate chip muffins! The muffins are made with a blend of coconut flour and almond flour, keeping them low carb and gluten free. We also used our AlluMonk Sweetener (Allulose + Monk Fruit Blend) giving them the perfect taste and making them super moist.

Try these out with the family and we promise you’ll be the Pumpkin King or Queen of your household! Let’s dive in.

RECIPE: GLUTEN FREE & KETO PUMPKIN Chocolate Chip Muffins

(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY, Almond + Coconut Flour, Allulose + Monk Fruit)

INGREDIENTS

We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.

• 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
• 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
• 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
• 1 Tablespoon (14g) Baking powder
• 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
• 1/2 teaspoon (3g) Sea salt
• 4 large Eggs (200g)
• 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
• 1/2 cup (113g or 1 stick) Unsalted butter
• 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
• 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)

   

INSTRUCTIONS

1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
4. Stir in your chocolate chips.
5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.