Gluten Free Pumpkin Muffins with Chocolate Drizzle

This is the best gluten free pumpkin muffins recipe! Made with coconut flour they are so easy to make and are nut free! These healthy muffins are full of fall flavour, with hints of cinnamon and sweetened with maple syrup and then drizzled in chocolate. You can enjoy them for breakfast, a snack or as a 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 don't contain any refined sugars.
• 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!

Health benefits of pumpkin:

Pumpkin is such a healthy vegetable. Pumpkin is a great source of vitamin A, vitamin C, potassium and fibre. Adding pumpkin to baked goods also helps add natural sweetness and moisture so that you can bake with less sugar or no sugar. 

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. 

Recipe variations:

• 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 make this recipe:

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper muffin cups.

Step two:

Next, add all the ingredients for the muffins into the bowl of your standing mixer and blend well until the batter is smooth.

Step three:

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.

Step four:

Drizzle with the melted chocolate and let the muffins cool. Then enjoy!

Chef's tips:

• 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.

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:

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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