Pumpkin Chocolate Chip Mini Muffins Recipe

Name: Pumpkin Chocolate Chip Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sorghum Flour; 1/2 cups Almond Flour; 1/2 cups Tapioca Flour; 1 teaspoon Xanthum Gum; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Pumpkin Pie Spice; 1/2 cans (16 Oz. Can) Pumpkin Puree; 2 whole Eggs; ⅔ cups Agave Nectar; 1/2 cups Coconut Oil; 1- 1/2 teaspoon Vanilla; 1 cup Vegan Chocolate Chips

Servings: persons

1/2 cups Sorghum Flour
1/2 cups Almond Flour
1/2 cups Tapioca Flour
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Pumpkin Pie Spice
1/2 cans (16 Oz. Can) Pumpkin Puree
2 whole Eggs
⅔ cups Agave Nectar
1/2 cups Coconut Oil
1- 1/2 teaspoon Vanilla
1 cup Vegan Chocolate Chips

1
Preheat oven to 350 degrees F and line mini muffin pans with mini cupcake papers.
2
I filled 48 mini muffin cups and had extra batter.
3
(I am not exactly sure how many muffins this makes because I ran out of muffin pans.)
4
SIft together the 3 flours, xanthum gum baking soda, baking powder, salt, and pumpkin pie spice.
5
Once sifted together, give the dry ingredients a quick whisk to mix again.
6
Next, add in the pumpkin, eggs, agave nectar, and coconut oil and mix with a hand mixer or stand mixer.
7
Then add in vanilla and mix again.
8
Stir in chocolate chips by hand.
9
Use a spoon to fill each of the mini muffin cups with batter, almost to the top, then bake for about 30 minutes or until a toothpick comes out completely clean and the muffins are golden and lightly crisp on top.
10
Let cool completely before eating or transferring to another plate.
11
In fact, these muffins taste even better the next day because they become more muffin-like in texture as they sit.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Sorghum Flour, 1/2 cups Almond Flour, 1/2 cups Tapioca Flour, 1 teaspoon Xanthum Gum, and more.

Yes, Pumpkin Chocolate Chip Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Chocolate Chip Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions