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  • Gutsy Baker

Pumpkin Chocolate Marbled Muffins (Gluten and Dairy Free)



When ya want something chocolate-ly but then kinda want something pumpkin and you can’t decide? That’s how these muffins were created. Each bite is the best of both worlds. The combination is surprisingly delicious.


I couldn’t eat chocolate for years, even one piece would cause me a lot of upper GI distress (it’s a trigger for acid reflux and gastritis). It was hard when I was first starting out my instagram account because I had to create foods without chocolate (everyone LOVES chocolate) and I would be envious seeing all the remakes and baked goods that contained chocolate. Well, now I use chocolate in EVERYTHING! I tried a chocolate at a party last year and wait for it… no pain. That’s when I knew I was finally healing. Now I’m making up for lost time!


So as I was whipping up some pumpkin muffins I thought, I wonder what chocolate and pumpkin would taste like together. Since these muffins are not too sweet, the bitter chocolate complimented the pumpkin perfectly! Who knew? Why wasn't this pair discovered sooner?


I’m typically grain free but I’ve been baking just gluten free lately as well because my mom can’t eat nuts and I can’t eat all this recipe testing alone! (I’m still in quarantine with my family) I made these with gluten free flour. I also am trying to give myself a break from nut flours and testing out grains again in small amounts. However, I did try this recipe with my paleo flour and they fell flat and were too dense/wet. Still working on revising that one!


These Marbled Pumpkin Chocolate Muffins are NOT cupcakes so they’re not super sweet. I eat them with butter as a breakfast muffin. If you want them to be sweeter I suggest adding 1/4 cup more of sweetener.



What is in these Marbled Pumpkin Chocolate Muffins?

All Purpose GF Flour: I used King Arthur and Bob’s in this recipe. They both worked.

Baking Soda: This gives your muffins a nice… muffin top (lol)

Pumpkin Pie Spice: This is the perfect blend of pumpkin pie seasonings. If you don’t have the blend you can use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp ground ginger

Sea Salt: Salt is used in recipes to balance out the sweetness

Coconut Oil: Healthy fat oil I love to use in baking. It also helps hold the shape once cooled. However you can sub for a vegan butter/ghee/butter here

Cacao Powder: Cacao is high in antioxidants and a superfood so I prefer to bake with it. You can use a dutch unsweetened cocoa as well

Pure Pumpkin Puree: Make sure it's the pure canned kind with no other ingredients, just pumpkin

Coconut Sugar: My go to in baking. It does not taste like coconut! And is low glycemic. You can also use maple syrup, but you will need a bit less. (see recipe)

Eggs: These must be room temp, you can soak in warm water for 3 minutes to get them to room temp from the fridge. You may be able to substitute for flax eggs

Non Dairy Milk: Any milk will work here

Vanilla Extract: Adds a bit of vanilla flavor to your pumpkin

Chocolate Chips: Optional but I love to use paleo chocolate gems here for extra chocolatey flavor

Ingredients:


-1 1/2 cups of all purpose GF flour

-1 tsp baking soda

- 2 1/4 tsp of pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp ground ginger)

-1/2 tsp sea salt

-1/4 cup coconut oil, softened (sub for vegan/regular butter)

-1 cup pure pumpkin puree

- 3/4 cup of coconut sugar OR 1/2 cup of maple syrup

-2 eggs, room temp

-4 tbsp of milk of choice

-1 tsp vanilla extract

-1/4 cup cacao powder, or cocoa powder

Optional: chocolate chips


How to make:


1. Preheat oven to 350F. Place muffin liners in a muffin pan. If you don’t want them to stick to the liners, spray the muffin liners with cooking spray.

2. In a bowl, mix together the flour, pumpkin pie spice, sea sat, baking soda

3. In a larger bowl, mix together pumpkin, coconut sugar or maple syrup, eggs, milk and vanilla

4 .Divide batter in half. Add half of the batter to another bowl. Mix in the cacao and optional chocolate chips into the cacao batter, until well combined

5. Now add a spoonful of the pumpkin batter into each muffin liner and then one spoonful of chocolate on top. Keep adding until your batter is gone. This should eventually fill all 12 muffins

3. With a knife, swirl each muffin. Just until lightly swirled, you don’t want to overmix.

4. Tap the muffin pan to make sure it’s even and there are no air bubbles. Option to add extra chocolate chips on top.

5. Bake for 20-25 minutes until tops are just brown, insides can be tested with a toothpick. Remove muffins from tin to cool.

6. Eat for breakfast!


Recipe notes:

  • You may be able to substitute the eggs for flax eggs. I haven’t tried it but I think it’ll work

  • They may just not be as fluffy as they are with a real egg.

  • You can use unsweetened cocoa powder or cacao powder here. The richer the cocoa the better, in my opinion!

  • You can use coconut sugar or maple syrup as the sweetener. If you use coconut sugar, add 3/4 cup. If you use maple syrup, add 1/2 cup. These muffins are NOT cupcakes so they’re not super sweet. I eat them with butter as a breakfast muffin

  • Make sure your pumpkin is the canned kind, and pure pumpkin. No sugars or spices added



If you make these delicious gluten free muffins, make sure to leave a comment or rating below! I love to hear from you all.

xo Stephanie