This is the best gluten free pumpkin muffins recipe. Made with coconut flour they are so easy to make and are also nut free. These healthy muffins are full of fall flavour, with hints of cinnamon and sweetened with maple syrup and then drizzled in chocolate. They are great for breakfast, as a snack or healthy dessert.
I have a confession to make. I don't like pumpkin baked goods. I know, I know! Don't hate me please. Pumpkin muffins, pumpkin pie, pumpkin bars, pumpkin cookies... they have just never been my thing. Until I made these gluten free pumpkin muffins with chocolate!
So many of you requested a healthy pumpkin muffin recipe that I was determined to make one for you that I actually liked as well. And these muffins are the result of all that work. It took a few tries to get these muffins just right but I think I finally did it!
Why you will love this recipe:
- These healthy pumpkin chocolate muffins have the best flavour with hints of cinnamon and with maple syrup.
- These gluten free dairy free pumpkin muffins are surprisingly simple and easy to make in one bowl.
- Not only are they gluten free but they are also grain free pumpkin muffins. Plus they are also dairy free, nut free and paleo!
- Even though these gluten free pumpkin muffins with coconut flour are grain free, dairy free and nut free they are still very tender and moist.
- They make a great breakfast, snack or healthy treat.
- These paleo pumpkin muffins freeze really well and are perfect for meal prep.
- They are sweetened with maple syrup and coconut sugar and are refined sugar free.
- They are made with coconut flour and tapioca flour to ensure the best texture while still being nut free (most grain free muffins are made with almond flour instead).
- Want an even easier pumpkin treat? Make edible pumpkin chocolate chip cookie dough instead!
If you love pumpkin desserts you will also love my pumpkin chocolate chip bars.
Taste and texture:
These muffins are so good! They are soft, fluffy and nice and moist. The muffin tops are perfectly firm and crumbly and the muffins are slightly sweet with hints of pumpkin, cinnamon, nutmeg, cloves and all spice to give them the most amazing flavour. The chocolate drizzle contrasts perfectly with the pumpkin flavour.
These muffins do not have a strong pumpkin flavour, so even if you don't like pumpkin you will still love them.
Key ingredients and substitutions:
- Tapioca Flour - to give these muffins the most light and fluffy texture. I have not tried substituting this for any other four and I don't recommend trying. Note that tapioca flour and cassava flour are not the same thing, so don't confuse the two.
- Coconut Flour - when combined with the tapioca flour these gluten free flours blend perfectly to give these pumpkin muffins the perfect texture.
- Spices: ground cinnamon, nutmeg, cloves, allspice and sea salt - this combination of spices gives these muffins that perfect fall flavour.
- Pumpkin puree - you can either make your own or use canned pumpkin puree. This is to add delicious pumpkin flavour and moisture to these muffins. Just don't use pumpkin pie filling for these muffins.
- Coconut milk- to add more moisture and healthy fats to the muffins. You could swap this for another dairy free milk or even dairy milk if you tolerate dairy.
- Maple syrup - one of my favourite natural sweeteners that adds a delicious richness and depth to these muffins.
- Coconut oil - to add moisture and help these muffins get that perfect crumbly texture when they bake.
- Eggs - a key ingredient to help these muffins rise. I have not tried using any egg replacers for this recipe and do not recommend it. This is not a vegan pumpkin muffin recipe.
- Vanilla extract - to help enhance the delicious fall flavours of these muffins.
- Chocolate bar - I use a melted dairy free chocolate bar to give these healthy pumpkin muffins that delectable chocolate drizzle. You could use chocolate chips instead of a chocolate bar if you prefer.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper muffin cups.
Next, add all the ingredients for the muffins into the bowl of your standing mixer and blend well until the batter is smooth.
Then transfer the batter to the muffin cups, and fill each cup until level with the tray. Bake for 30-35 minutes, until a toothpick inserted inside comes out clean.
Drizzle with the melted chocolate and let the muffins cool. Then enjoy!
- If you don't have a standing mixer you can mix the ingredients by hand using a whisk or spoon.
- Use room temperature eggs for best results.
- Let the muffins cool completely before serving.
- You can use canned pumpkin puree or cooked pumpkin that you puree yourself.
- To turn these into gluten free chocolate chip pumpkin muffins, add some chocolate chips to the batter.
- For more texture add some chopped nuts such as pecans or walnuts.
- Instead of melted chocolate you could drizzle these muffins with honey or maple syrup.
- You can substitute the maple syrup for honey but note that it does change the taste (I personally don’t think they taste as good).
- You don’t have to add the chocolate drizzle. Omit it if you don’t like chocolate.
How to serve:
These muffins are delicious served warm or cold. They can be eaten on their own or paired with other foods such as eggs or sausages to help make a complete meal. You could also top these muffins with nut butter or jam to make them even more decadent!
How to store:
- Store these muffins in an air tight container in the fridge for up to 7 days.
- These muffins freeze really well so feel free to make a double or triple batch and save more for later.
Frequently asked questions:
No! Cassava flour and tapioca flour are very different flours. Cassava flour requires way more liquid ingredients to bake properly so if you tried using it these muffins would turn out very very dry.
I do not recommend trying to swap the coconut flour for another flour. These muffins won't turn out.
I do not recommend it. Pumpkin pie filling is already sweetened and flavours with spices so it would change the taste of these muffins completely.
Despite being dairy free these pumpkin muffins are not vegan because they contain eggs. I do not recommend trying to omit the eggs from this recipe to make these muffins vegan. I don’t think they will turn out as coconut flour requires eggs to bake and rise properly.
Yes! Canned pumpkin (not pumpkin pie filling) is just cooked pumpkin that has been pureed.
Other recipes you will love:
- Pumpkin rice Krispie treats
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Banana Bread
- Paleo Carrot Cake Donuts
- Paleo Banana Pecan Muffins
- Dairy Free Brownies with Caramel
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Gluten Free Pumpkin Muffins with Chocolate Drizzle
- 1 cup coconut flour
- 1/2 cup tapioca flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- pinch sea salt
- 1 cup cooked pumpkin puree (canned or homemade)
- 3/4 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon organic vanilla extract
- 4 large eggs (preferably organic and free range)
Chocolate Drizzle Ingredients
- 1 coconut sugar sweetened chocolate bar
- 2 tablespoon coconut oil
- Preheat your oven to 350F.
- Line a muffin tray with parchment paper muffin liners.
- Add all the ingredients for the muffins into the bowl of your standing mixer.
- Blend well on low until the ingredients are smooth.
- Transfer the batter to the muffin cups, and fill each cup until level with the tray.
- Place the tray in the oven and bake for 30-35 minutes, until a toothpick inserted into a muffin comes out clean.
- Add the optional chocolate drizzle and then allow the muffins to cool.
- Serve and enjoy!
Chocolate Drizzle Instructions
- Place a small pot on the stove on low heat and add the coconut oil and chocolate bar.
- Allow the ingredients to melt together, and stir until smooth.
- Once the muffins are cooked drizzle as much chocolate as you like over the muffins.
- This recipe yields 12 muffins.
- Allow the muffins to cool before eating.
- You can use either canned or homemade pumpkin puree.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.