Chocolate Chip Pumpkin Spice Muffins

It’s technically fall here in San Diego and the season of Pumpkin Spice everything is upon us. It’s time to break out the Ugg boots, unpack the flannel scarves, light all the cinnamon scented candles and cozy on up until Christmas. Ok, I may be getting a little ahead of myself given that the high tomorrow is 88 degrees and the leaves haven’t changed because we haven’t had rain since like January, but hey we can pretend right? Fall has always been my favorite time of year, which is ironic because I’ve only ever lived in cities with seasons of hot, hotter, hottest, and inferno (Tampa & Tucson). I’ve never actually experienced a true fall season but despite the heat and lack of changing leaves, there’s something about this time of year that has always felt so magical to me. Perhaps it’s because I know my favorite holiday is just around the corner. Thanksgiving, Duh!

Although I won’t be breaking out the Ugg boots anytime soon, I did get in the kitchen this weekend to whip up some of my favorite pumpkin treats. The smell of freshly baked pumpkin spice muffins will get anyone in the mood for fall. This recipe is clean, super easy, kid-friendly and customizable. These muffins are gluten-free, grain-free, dairy-free, refined sugar-free and low in sugar so you will feel great about eating them! Just make sure you don’t eat all of them!

I added collagen to this batch to make them even more nutrient rich and protein packed. Enjoy!

Chocolate Chip Pumpkin Spice Muffins


1 ½ cups almond flour

1 tsp baking powder

1 tsp baking soda

Small pinch of salt

2 tbsp cinnamon

2 tsp pumpkin pie spice

¾ cup unsweetened canned pumpkin

3 eggs

3 tbsp maple syrup (more if you like your muffins sweeter, can sub for honey)

1tsp vanilla

3 tbsp melted coconut oil

1 scoop collagen +1tbsp water (only add water if you add the collagen)

¼ cup dark chocolate (I used a 85% dark chocolate bar for reduced sugar)

¼ cup chopped walnuts (optional, I added to half of the mixture)

*Makes about 10 muffins


Preheat oven to 350 degrees. Combine wet ingredients in a bowl and mix well. Combine dry ingredients in a separate bowl and mix well. Add wet ingredients into dry ingredients. Fold in dark chocolate/nuts/dried fruit/additional add-ins. Grease non-stick muffin pan with coconut oil or use liners. Fill each cup to about ¾ full. Bake for about 18-20 minutes until toothpick comes out clean. Let cool and enjoy!

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