Chocolate Chip Pumpkin Muffins

Chocolate chip pumpkin muffins are a must try!

It’s that time of year where SO MANY recipes call for the delicious flavor of pumpkin. While there’s no denying that pumpkin everything is the perfect way to greet the new season, you may be curious about trying something new. If you want to serve up something unexpected this year, check out this incredible chocolate chip pumpkin muffins recipe. There is no denying that each and every bite is loaded with irresistible flavor.

Low Carb Chocolate Chip Pumpkin Muffins1

In just over 30 minutes you can sink your teeth into one of the most scrumptious muffins on the planet. What really sets this recipe apart as far as flavor goes is that it combines the moist pumpkin-infused muffin with an ooey-gooey dark chocolate center. Talk about an explosion of flavor! This is the type of dish that puts a smile on your face every single time. It’s just that good!

Not only is this a low carb recipe, but it is also sugar-free. However, there is plenty of sweetness to be enjoyed with the monk fruit sweetener and stevia-sweetened dark chocolate chips (our favorite brand is Lily’s!). Remember, monk fruit sweetener is not a sugar. Instead, it is a natural sweetener extracted from the monk fruit skins. It’s said to be anywhere from 100-250 times sweeter than regular sugar! Whether you’re looking for a keto-friendly dessert or simply want to watch your sugar intake, this is an excellent option for you.

If you’re looking for a treat to enjoy throughout the week or you’re looking for the perfect pumpkin dish to share with family and friends, chocolate chip pumpkin muffins are sure to be an instant hit. You can’t go wrong by serving up this delicious recipe that has all the flavors everybody loves. Why stand in line at the bakery when you can create this delicious dish in your very own kitchen?

Chocolate Chip Pumpkin Muffins2

Chocolate Chip Pumpkin Muffins
Macros per serving:
• 160 Calories
• 9.5g of Fat
• 5g of Protein
• 10g of Net Carbs
Prep Time10 minutes
Cook Time25 minutes


  1. Preheat the oven to 350°F and line a muffin pan with paper liners.

  2. Whisk together the coconut flour, pumpkin pie spice, cream of tartar, baking soda, and salt in a mixing bowl.

  3. In a separate bowl, beat together the eggs, monk fruit sweetener, heavy cream, cream cheese, and vanilla extract.

  4. Beat in the pumpkin puree, alternating with the dry ingredients, until well combined.

  5. Fold in the chocolate chips then spoon the batter into the muffin pan.

  6. Bake for 22 to 25 minutes until the muffins are cooked through.

  7. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely.

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