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Double Chocolate Pumpkin Spice Muffins

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Jump to Recipe·Print Recipe·5 from 2 reviews

These Double Chocolate Pumpkin Spice Muffins are rich and decadent, with the perfect amount of chocolate, sweetened with the delicious fall flavors of pumpkin spice. Best of all, they are low carb, gluten free, and can even be made dairy free.

a chocolate muffin on a red and white striped towel, with more muffins and a mug of coffee in the background.
Table of Contents show
a chocolate muffin on a red and white striped towel, with more muffins and a mug of coffee in the background.

Ingredients

  • Pumpkin puree: Not to be confused with pumpkin pie filling. The only ingredient should be pumpkin in your canned pumpkin puree. (more low carb pumpkin recipes)
  • Peanut butter: For this Double Chocolate Pumpkin Spice Muffin recipe, I used a reduced sugar peanut butter. I recommend using a thicker peanut butter and not a natural, oilier brand.
  • Coconut flour: The coconut flour in these low carb chocolate muffins helps keep them gluten free and adds a nice texture. (I use this brand)
  • Sugar free chocolate chips: For this recipe, I used a sugar-free dark chocolate chip, but they are also amazing with these low carb salted caramel chocolate chips, white chocolate chips, or even milk chocolate chips.
  • Pumpkin pie spice: I make this from scratch. It is an unsweetened blend comprised of cinnamon, ginger, nutmeg, and clove, (get the recipe here)
  • Sweetener: This is my low carb sweetener of choice. It tastes the most like real sugar and does not have the cooling effect and bad aftertaste that a lot of sweetness have. However, you can use any low carb sweetener that you prefer.
a chocolate muffin on a red and white striped towel, with more muffins and a mug of coffee in the background.

More low carb pumpkin recipes

a chocolate muffin on a red and white striped towel, with more muffins and a mug of coffee in the background.

Recipe tips and variations

  • Storage: Store leftovers in an airtight container on the counter for up to a week. (These are my favorite storage and meal prep containers)
  • Make it dairy free: To make this recipe dairy free, simply substitute the heavy cream with almond milk or coconut milk and substitute the butter with coconut oil or my favorite butter flavored coconut oil.
  • Nut butters: If you are allergic to peanut butter or just don't care for it, you can also use almond butter to cashew butter.
  • Liquid stevia: You can replace with this ½ cup granular sweetener, for a total of ¾ cup sweetener.
  • Silicone Bakeware: I like to use silicone bakeware. Nothing sticks to it and cleanup is a cinch. (This is the silicone muffin pan that I use) I also like to use these individual silicone muffin cups.
Double Chocolate Chip Pumpkin Spice Muffins - Low Carb, Gluten Free | Peace Love and Low Carb

Frequently Asked Questions

Can you substitute almond flour for coconut flour?

Coconut flour is not a 1:1 substitution with almond flour. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency. However, I have only tested this recipe as written

More low carb dessert recipes

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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 – Low Carb, Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 45 minutes
  • Yield: 12 Muffins
  • Diet: Gluten Free
Print Recipe

Description

These Double Chocolate Pumpkin Spice Muffins are rich and decadent, with the perfect amount of chocolate, sweetened with the delicious fall flavors of pumpkin spice. Best of all, they are low carb, gluten free, and can even be made dairy free. 

Ingredients

  • 3 large eggs
  • 15 ounce can pumpkin puree (I use this brand)
  • ½ cup peanut butter
  • ¼ cup butter, melted
  • ¼ cup heavy cream
  • 20 drops liquid stevia (I use this brand)
  • 1 teaspoon pure vanilla extract (I use this brand)
  • ½ cup coconut flour (I use this brand)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granular monk fruit (I use this brand)
  • 1 tablespoon pumpkin pie spice (get the recipe here)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of sea salt
  • ½ cup sugar free chocolate chips - optional (grab the brand I use here)

Instructions

  1. Preheat oven to 350°F. Lightly grease a muffin tin or line it with muffin cups. 
  2. In a large mixing bowl, combine eggs, pumpkin, peanut butter, butter, heavy cream. liquid stevia and vanilla extract. Mix until well combined.
  3. 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.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until it is smooth and there are no visible clumps.
  5. Fold in half of the chocolate chips.
  6. Spoon the batter into 12 muffin tin wells, filling ¾ of the way full.
  7. Top with remaining chocolate chips.
  8. Bake for 30 minutes or until sticking a toothpick in the center comes out clean.
  9. Allow to cool on a cooling rack for 30 minutes before serving.

Notes

  • net carbs per serving: 4.9g 
  • Storage: Store leftovers in an airtight container on the counter for up to a week.
  • Make it dairy free: To make this recipe dairy free, simply substitute the heavy cream with almond milk or coconut milk and substitute the butter with coconut oil or my favorite butter flavored coconut oil. 
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American

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Reader Interactions

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  1. 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!!

    Reply

  2. Kyndra Holley says

    Hey there! I just store them in an airtight container on the counter.

    Reply

  3. 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!

    Reply