(Keto, Low-Carb, Gluten-Free, Grain-Free & Dairy-Free Option)
Jump to RecipeI first came across this pumpkin chocolate chip cupcake recipe when I was working in an office many years ago. The original recipe was a cookie recipe that included all the traditional baking ingredients, such as white flour and lots of refined sugar. Although, even then, the consistency of the dessert was better suited for muffins. So, that is what I made.
Over the years, I became more concerned with the ingredients and transformed it into a gluten-free recipe. However, I continued to serve them as muffins.
Recently, I transformed this recipe again and made it keto-approved. But I didn’t stop there.
It just so happens that I have a little lady in the house with a November birthday. So, we decided that it was time to put some frosting on these “muffins” and turn them into cupcakes, of course! That was last year’s birthday dessert.
This year, she decided she wanted a cake; a double layer cake, at that! So, back to the drawing board I went again. It’s been fun to rework an old recipe so many times. And it is still just as delicious as when I first made those traditional muffins. Only now, I don’t feel nearly as guilty eating them!
What will I need?
Although the list below may look long, this recipe is actually fairly easy to make. You’ll need the following to make these pumpkin chocolate chip cupcakes:
Dry Ingredients:
Wet Ingredients:
Optional Add-Ins:
How Do I Make It?
Like most baking instructions, you first combine all of the dry ingredients in a medium bowl and set aside. In a separate larger bowl, combine all of the wet ingredients. When mixed well, add the dry ingredients to the wet ingredients and stir until well combined.
If you want to use chocolate chips, which are a great addition, stir them in at the very end by hand. Then, spoon into a greased or lined cupcake or cake pan.
Cupcakes or muffins do not need to be baked quite as long. Depending on your oven, they will probably be done in 20 to 25 minutes, when baked at 350⁰F. A cake, on the other hand, will need to be baked for 40 to 45 minutes. You’ll know that your dessert is done when a toothpick inserted into the center of the cupcake or cake comes out clean.
Cool your dessert completely before frosting, or serve them plain as muffins. You won’t be disappointed, either way. This may become your new favorite fall dessert, or breakfast, depending on when you choose to enjoy it!
Pumpkin Chocolate Chip Cupcakes (or Cake!) (Keto, Low-Carb, Grain-Free, Gluten-Free & Dairy-Free Option)
Equipment
- Mixing Bowls
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
- Electric Hand Mixer
- Cupcake or 9" Cake pan
Ingredients
- ½ Cup Coconut Flour
- ½ Cup Almond Flour
- ½ Cup Powdered Monk Fruit
- 1 Tbsp Baking Powder
- 1 Tbsp Pumpkin Spice
- ¼ Tsp Himalayan Pink Salt
- 4 Eggs
- ¾ Cup Pumpkin Puree
- ½ Cup Butter, Melted
- 1 Tsp Vanilla Extract
- ½ Cup Sugar-Free Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Combine the dry ingredients (coconut flour, almond flour, monk fruit, baking powder, pumpkin spice and salt) in a medium bowl. Stir well to combine; set aside.
- In a large bowl, combine the wet ingredients (eggs, pumpkin puree, butter and vanilla extract). Beat well with an electric hand mixer.
- Add the dry ingredients to the wet ingredients and beat well with an electric hand mixer.
- Stir in chocolate chips, if using.
- Pour or scoop batter into lined cupcake molds or a greased 9" round cake pan.
- Bake cupcakes for 20 – 25 minutes or cakes for 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting or enjoy plain as muffins.
Notes
- Calories 207.0
- Total Fat 17.9 g
- Saturated Fat 9.2 g
- Polyunsaturated Fat 0.4 g
- Monounsaturated Fat 0.8 g
- Cholesterol 122.0 mg
- Sodium 274.5 mg
- Potassium 30.9 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 7.8 g
- Sugars 2.1 g
- Sugar Alcohols 13.6g
- Protein 6.7 g
Have you tried this pumpkin chocolate chip recipe? How did you serve it? Please share below!
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