Breakfast, Dairy-Free, Gluten-Free, Paleo

Chocolate Chip Pumpkin Muffins with Spiced Walnuts

You guys, I am trying really hard to savor the remaining days of summer… I really am. Trying to wait till September to swap out all of my fruity and coconut-ty candles… Trying to make myself crave some last-minute, sun-ripened honeydew and cantaloupe… Trying to sneak in some more bike rides and evening walks while the warmer temperatures linger a bit longer into the evening hours than they will before too long.

But the cinnamon-apple and pumpkin spice are winning out. The melons are taking a backseat to the beautiful stone fruits that remind me of early autumn. Blankets and warm drinks on the couch are sounding more and more appealing. There comes a point when resistance is futile. Pretty sure I am there. Wearing soft flannel and cozy socks.

School is back in full swing here and mornings are once again hectic and busy as everyone gets breakfast, packs lunch, and tries to get out the door with all their clothes in order and backpacks full. During the school year, I usually try to make a large batch of some healthy but quick breakfasts on Sunday for everyone to grab and go as they head out on their merry way.

Muffins have long been one of our go-to’s, and I feel good about starting my day with them when they are:

  • quick and easy to make
  • chock full of good-for-you ingredients
  • brimming with spiced fall flavors
  • chocolate… always chocolate

Chocolate Chip Pumpkin Muffins with Spiced Walnuts… Check, check, check, and CHECK. These muffins deliver incredible flavor and a smooth, velvety texture accented by the crunch of the spiced walnuts. You may feel like you are eating dessert as you sip your morning coffee, but the last time I checked that is nothing but pure awesomeness.


Chocolate Chip Pumpkin Muffins with Spiced Walnuts

  • Servings: 12 muffins
  • Difficulty: Easy
  • Print

Chocolate Chip Pumpkin Muffins with Spiced Walnuts (Adapted from Golden Barrel)

  • 2 C almond flour
  • 1/4 C coconut flour
  • 1 tsp baking soda
  • 1/2 tsp pink Himalayan sea salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 C pumpkin puree
  • 3/4 C pure maple syrup
  • 1/4 C coconut oil, melted and cooled slightly
  • 1/2 C dairy-free mini chocolate chips
  • 1/4 C spiced walnuts (see below)
  1. Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners. Set aside.
  2. Chop walnuts, then toast over medium heat in a small skillet. Once they become aromatic (3-7 minutes), add sea salt and pumpkin spice, to taste, then toast for 1 minute longer. Remove from heat and place spiced walnuts in a small dish to prevent burning.
  3. In a medium bowl, whisk together all the dry ingredients- almond flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. In a large bowl, whisk together all the wet ingredients- eggs, maple syrup, pumpkin puree, vanilla, and coconut oil.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over-mix. Fold in mini chocolate chips.
  6. Using an ice cream scoop, fill each muffin tin 3/4 full. Sprinkle the toasted spiced walnuts and extra mini chocolate chips on top of the muffin batter, gently pressing them in.
  7. Bake for 20-24 minutes. Remove from oven and cool in pan for 5 minutes, then remove to wire rack to finish cooling. Store remaining muffins in an airtight container in the refrigerator to maximize longevity.


Beat the hustle and bustle of weekday mornings by starting off with a solid W on the books.

Making this recipe? Tag me on Facebook- @ifitbakesyouhappy – and share your pics. What are you most excited to bake this fall?

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