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  • Writer's pictureGutsy Baker

Pumpkin Chocolate Marbled Muffins (Gluten Free, Dairy Free)

When ya want something chocolatey but then kinda want something pumpkin and you can’t decide? That’s how these pumpkin chocolate marbled muffins were created. Each bite is the best of both worlds. The combination is surprisingly delicious. Gluten and dairy free and the perfect morning muffin!



WHY YOU WILL LOVE THESE GLUTEN FREE PUMPKIN CHOCOLATE MUFFINS


1. Chocolate meets pumpkin, the best of both worlds!


2. Gluten free, dairy free and refined sugar free so everyone can enjoy.


3. The same batter is used for both pumpkin and chocolate, couldn't be easier!


4. These muffins are perfect breakfast muffins because they aren't too sweet.


5. They taste like fall!


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INGREDIENTS IN GLUTEN FREE CHOCOLATE PUMPKIN MUFFINS:


SUBSTITUTIONS AND SWAPS


Gluten Free 1:1 Flour: I have not found an equal swap, I tried a grain free version and they failed! You may be able to replace with a mix of oat flour and almond flour but it has not been tested yet.


Pumpkin Pie Spice: 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


Coconut Oil: I think you could sub for a vegan butter, ghee or real butter.


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


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 it is low glycemic. You can replace with any other granulated sugar.


Maple Syrup: You can replace with more granulated sugar.


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, it just hasn't been tested.



HOW TO MAKE GLUTEN FREE CHOCOLATE PUMPKIN MUFFINS:

(see recipe card below for full recipe and ingredients)

  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 salt, 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 the batter is gone. This should eventually fill all 12 muffins.

  6. With a knife, lightly swirl each muffin.

  7. Tap the muffin pan to remove air bubbles. Option to add extra chocolate chips on top.

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



MORE NOTES TO MAKE THE PERFECT CHOCOLATE PUMPKIN MUFFINS

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

  • Make sure your pumpkin is pure canned pumpkin. No sugars or spices added.

  • Spray the muffin liners with cooking spray so the muffins don't stick!

  • These pumpkin muffins are NOT cupcakes so they’re not super sweet. If you want them to be sweeter I suggest adding 1/4 cup more of sweetener.



If you make these delicious gluten free pumpkin muffins, make sure to leave a comment or rating below!


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