Chocolatey, lightly sweetened, and full of fall flavor. These Double Chocolate Chip Pumpkin Spice Muffins are a must try, any time of year.
Double Chocolate Chip Pumpkin Spice Muffins: all the flavors of fall with a chocolate twist
Low carb pumpkin recipes are all the rage as soon as fall hits. I am a huge fan of fall in the Pacific Northwest and everything that comes with it. Long sleeved cozy shirts, fireplaces, low carb pumpkin spice lattes, keto slow cooker recipes and lots of snuggles with my pups.
Low carb baking is generally outside of my wheelhouse. It is not something I do often. I think it is because I typically gravitate towards the savory in my own personal cravings. I would take something salty and crunchy over something sweet any day. However, once in a while I throw some things around in the kitchen and whip up a delicious low carb and gluten free sweet treat.
Variations on this gluten free muffin recipe
I often get emails and comments asking about various substitutions for my recipes. Usually when I post a recipe, that is the only way I have tried it. It makes speaking to substitutions difficult. I would hate for you to waste your ingredients. However, with this recipe, you could easily substitute the heavy cream with almond milk or coconut milk. You could also substitute the peanut butter with almond or cashew butter. You can substitute the butter with ghee, coconut oil or avocado oil. Happy cooking! Enjoy!
In addition to these Double Chocolate Chip Pumpkin Spice Muffins, check out some of my favorite chocolate keto sweet treats:
- Chocolate Peanut Butter Bacon Cookies
- Flourless Chocolate Peanut Butter Cake
- Chocolate Mocha Cupcakes
- Chocolate Peanut Butter Bars
- Keto Pumpkin Pie
- Keto Pumpkin Spice Cupcakes with Marshmallow Frosting
- Pumpkin Spice Keto Creme Brulee
- Keto Chocolate Espresso Flourless Cake
- Keto Chocolate Nut Clusters
- Chocolate Peanut Butter Keto No Bake Cookies
Double Chocolate Chip Pumpkin Spice Muffins – Low Carb, Gluten Free
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 Muffins 1x
Print Recipe
Pin RecipeDescription
Substitutions:
- heavy cream – almond or coconut milk
- peanut butter – (can use almond or cashew butter)
- butter – butter flavored coconut oil, coconut oil
- liquid stevia – replace with 1/2 cup erythritol (so 3/4 erythritol total in the recipe)
Ingredients
- 3 large eggs
- 15 oz can organic pumpkin (get it here)
- 1/2 cup peanut butter
- 1/4 cup grass-fed butter, melted
- 1/4 cup heavy cream
- 20 drops liquid stevia (get it here)
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour (get it here)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granular erythritol (get it here)
- 1 tablespoon pumpkin pie spice (recipe here)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of sea salt
- 1/2 cup sugar free chocolate chips – optional (grab the brand I use here)
Instructions
- Preheat oven to 350°. Lightly grease a muffin tin or line it with muffin cups. I like to use silicone bakeware. Nothing sticks to it and cleanup is a cinch. (Check it out here)
- In a large mixing bowl, combine eggs, pumpkin, peanut butter, butter, heavy cream. liquid stevia and vanilla extract. Mix until well combined.
- In a separate mixing bowl, combine coconut flour, cocoa powder, sweetener, pumpkin pie spice, baking soda, baking powder, and sea salt. Mix until all ingredients are well incorporated. Make sure there are no visible clumps of baking powder.
- Slowly pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until it is smooth and there are no visible clumps.
- Fold in half of the chocolate chips.
- Spoon the batter into 12 muffin tin wells, filling 3/4 of the way full.
- Top with remaining chocolate chips.
- Bake for 30 minutes or until sticking a toothpick in the center comes out clean.
- Allow to cool on a cooling rack for 30 minutes before serving.
Notes
4.9g net carbs per serving
Nutritional information does not include chocolate chips as they are listed as optional and nutritional information will vary greatly by brand used. I recommend using Lily’s as they are low in carbs and sweetened with stevia. (You can get them here)
Nutrition
- Serving Size: 1 Muffin
- Calories: 162
- Fat: 13.2g
- Carbohydrates: 10g
- Fiber: 5.1g
- Protein: 6.5g
Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
Check out my other books – HERE
This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?
BREAKFASTS
- Sausage, Egg, and Cheese Pinwheels
- Cheesy Chorizo Breakfast Biscuits
- Breakfast Pizza
- Baked Eggs with Chorizo and Ricotta
- Baked Egg Jars
- 13 Jon’s Special
- Sausage and Egg Breakfast Sandwich
- Reuben Frittata
- Radishes O/Brien
- Pastrami Breakfast Hash
- Pizza Eggs
- Pancetta, White Cheddar and Spinach Frittata
- Oven-Roasted Garlic and Herb Home Fries
- Lemon Ricotta Pancakes
- Kyndra’s Favorite Buttery Herbed Eggs
- French Toast Egg Puffs
- Keto Everything Bagels
- Creamy Herbed Bacon and Egg Skillet
- Easy Peasy Maple Blender Pancakes
- Cranberry Cream Cheese Spread
- Chocolate Peanut Butter Waffles
- Boosted Coffee
- Vanilla Coffee Creamer
SNACKS AND STARTERS
- Parmesan Italian Breadsticks
- Warm Mediterranean Goat Cheese Dip
- Tuna Salad Pickle Boats
- Avocado Feta Salsa
- Marinated Mozzarella Balls
- Sour Lemon Gummy Snacks
- Green Goddess Chicken Dip
- Garlic Dill Baked Cucumber Chips
- Fried Mozzarella Sticks
- Creamy Avocado Pesto Deviled Eggs
- Buffalo Chicken Flatbread
- Bloody Mary Deviled Eggs
- Bacon Chicken Ranch Deviled Eggs
- Baked Avocado Fries
- Asiago Rosemary Bacon Biscuits
SOUPS AND SALADS
- Zuppa Toscana
- Smoked Sausage and Kale Soup
- Mexican Chicken Soup
- Italian Wedding Soup
- Egg Drop Soup
- Cheesy Ham and Cauliflower Soup
- Creamy Lasagna Soup
- Mac Daddy Salad
- Shaved Brussels Sprouts Caesar Salad
- Roasted Cauliflower Mock Potato Salad
- Dill Chicken Salad
- Creamy Cucumber Salad
- Asian Chicken Salad
- Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
- Cobb Salad
- Chef Salad Skewers
- Deviled Ham and Egg Salad Wraps
MAIN DISHES
- Warm Taco Slaw
- Steak Fajita Bowls
- Everything Bagel Dogs
- Spaghetti Squash Pork Lo Mein
- Slow Cooker Spiced Pork Tenderloin
- Slow Cooker Chinese 5 Spice Beef
- Shrimp and Cheese Cauliflower Rice Stuffed Peppers
- Seared Scallops with Sherry Beurre Blanc
- Sausage, Shrimp, and Chicken Jambalaya
- Reuben Biscuit Sandwiches
- Pork Egg Roll in a Bowl
- Philly Cheesesteak Casserole
- Peanut Chicken Skillet
- Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
- Lemon Sherry Chicken
- Lasagna Zucchini Roll-Ups
- “Just like the real thing” Lasagna
- Fried Cabbage with Kielbasa
- Barbecue Dry Rub Ribs
- Dill Pickle Juice Brined Fish and Chips
- Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
- Creamy Pesto Chicken Zucchini Pasta
- Chicken Cordon Bleu Pizza
- Cheesy Smoked Sausage and Cabbage Casserole
- Best Ever Fork and Knife Pub Burger
- Beef Stuffed Poblanos with Lime Crema
- Asian Beef Skewers
SIDES
- Oven Roasted Cabbage Wedges with Dijon Vinaigrette
- Mascarpone Creamed Greens
- Green Beans with Shallots and Pancetta
- Ginger Lime Slaw
- Dill Pickle Coleslaw
- Parmesan Roasted Broccoli
- Fiesta Cauliflower Rice
- Creamy Herbed Slow Cooker Cauliflower Mash
- Cranberry Pecan Cauliflower Rice Stuffing
- Chorizo and Garlic Brussels Sprouts
- Charred Asian Asparagus and Peppers
- Butter Roasted Radishes
- Brussels Sprouts Au Gratin with Ham
- Lemon Caper Whole Roasted Cauliflower
- Sautéed Mushrooms with Garlic Mascarpone Cream Sauce
SWEET TREATS
- Salted Caramel Nut Brittle
- Dark Chocolate Mousse
- Maple Butter Pecan Truffles
- Mason Jar Chocolate Ice Cream
- Lemon Coconut Cheesecake Bites
- Flourless Chewy Chocolate Chip Cookies
- Chocolate Peanut Cheesecake Balls
- Chewy Peanut Butter Cookies
- Blueberry Mojito Ice Pops
- Almond Joy Chia Seed Pudding
- Fresh Whipped Cream
DRESSINGS, SAUCES, SEASONINGS, AND MORE
- Thousand Island Dressing
- Garlic Parmesan Caesar Dressing
- Ranch Dressing
- Avocado Green Goddess Dressing
- Asian Vinaigrette
- Dill Pickle Vinaigrette
- 2-Minute Mayo
- Cajun Mayo
- Walnut Avocado Pesto
- Bacon Jam
- Garlic Parmesan Cream Sauce
- Pizza Sauce
- Enchilada Sauce
- Not-So-Secret Burger Sauce
- Cranberry Ginger Quick Jam
- Seasoning Salt
- Mexican Seasoning Blend
- Cajun Seasoning
- Everything Bagel Seasoning
- Barbecue Dry Rub
- Savory Breading Mix
- Nut-Free Keto Breading Mix
- Pizza Crust
- Nut-Free Pizza Crust
Sara says
Kyndra,
Thank you so much for this recipe! My whole family loves these muffins. I used 1/3c Pyure instead of the sweeteners mentioned, and it was delicious with crunchy Smuckers Natural Peanut Butter!
★★★★★
Denise says
Excellent tasting!
Your recipes are awesome
Thank you so much for all you do for us KETO people.
Have a question for you, can you tell me how would you suggest storing these? Refrigerator or in a seal proof container and how long they will last?
Thank you,
Denise
★★★★★
Kyndra Holley says
Hey there! I just store them in an airtight container on the counter.
Denise says
Thank you!
★★★★★
Heather says
Love these muffins!!!! I have made them twice for work and people go crazy for them!! They are so moist! I even left out the liquid stevia because I didn’t have any, but they still were delicious and not too sweet. I am looking forward to trying them again with the liquid stevia to see what a difference it makes, and which version I prefer!! Thank you so much for the awesome recipes!!
★★★★★