These gluten free pumpkin muffins with chocolate drizzle are so tender and moist and have hints of cinnamon and maple syrup. So easy to make, you would never know these pumpkin muffins are grain free, dairy free and paleo! 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 created these gluten free pumpkin muffins with chocolate drizzle.
So many of you requested a 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 these gluten free pumpkin muffins with chocolate drizzle are so good:
- Even though they are grain free and nut free they are still so tender and moist!
- They have the best flavour with hints of cinnamon and maple syrup
- They are surprisingly simple and easy to make!
- Not only are they gluten free but they are also grain free, dairy free, nut free and paleo
- They make a great breakfast, snack or healthy treat
- They have the perfect flavours of fall
Why these gluten free pumpkin muffins with chocolate drizzle are healthy:
- They are made without gluten, grains, dairy or nuts
- They are safe for the paleo diet
- They are sweetened with maple syrup and coconut sugar and don’t contain any refined sugar
- They are made with coconut flour and tapioca flour to ensure the best texture while still being gluten free
- Pumpkin is a great source of vitamin A, vitamin C, potassium and fibre
What you will need to make these gluten free pumpkin muffins with chocolate:
- A standing mixer (this is the one I have and love)
- Bob’s Red Mill Tapioca Flour (or sub another brand)
- Nutiva Coconut Flour (you can substitute with another brand)
- Bob’s Red Mill Aluminum Free Baking Soda
- Ground cinnamon, nutmeg, cloves and allspice
- Sea salt
- Pumpkin puree (make your own or use canned pumpkin)
- Full fat coconut milk (this brand is my favourite because it doesn’t have any added gums and the can does not have BPA)
- Maple syrup
- Coconut oil (Nutiva is my favourite brand)
- 4 large eggs
- Organic vanilla extract
- 1 chocolate bar sweetened with coconut sugar (I like both Zazubean and Hu Chocolate)
How to make these gluten free pumpkin muffins with chocolate drizzle:
First, preheat your oven to 350F. Then line a muffin tray with parchment or silicone muffin liners.
Then add all the dry and wet ingredients to the bowl of your standing mixer. Then blend all the ingredients well until they are smooth.
Transfer the batter to the muffins cups, and fill until the batter is level with the tray.
Place the tray in the oven and bake for 30-35 minutes, until a toothpick inserted inside a muffin comes out clean.
Then make the chocolate drizzle by placing a small pot on the stove on low heat. Add the coconut oil and chocolate bar and heat until the ingredients are melted together. Then drizzle the melted chocolate over the muffins.
Tips for making these gluten free pumpkin muffins with chocolate drizzle:
- If you don’t have a standing mixer you can mix the ingredients by hand using a whisk or spoon
- 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
- Let the muffins cool completely before serving
- Use either parchment muffin cups or silicone muffin cups
- You can use canned pumpkin or cooked pumpkin that you puree yourself
Other recipes you will love:
Gluten Free Blueberry Muffins (they are also paleo and dairy free)
Gluten Free Chocolate Chip Banana Bread (it’s also paleo)
Dairy Free Brownies with Caramel (these are also gluten free and paleo)
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Gluten Free Pumpkin Muffins with Chocolate Drizzle
A delicious spiced pumpkin muffin that's so tender and moist with hints of cinnamon and maple syrup. Paleo, gluten free, grain free, nut free and dairy free.
Ingredients
Muffin Ingredients
- 1 cup coconut flour
- 1/2 cup tapioca flour
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp 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 tbsp organic vanilla extract
- 4 large eggs (preferably organic and free range)
Chocolate Drizzle Ingredients
- 1 coconut sugar sweetened chocolate bar
- 2 tbsp coconut oil
Instructions
Muffin Instructions
-
Preheat your oven to 350F
-
Line a muffin tray with parchment paper or silicone 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
Recipe Notes
- Yields 12 muffins
- Allow the muffins to cool before eating
- You can use either canned or homemade pumpkin puree
- Feel free to omit the chocolate drizzle
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These muffins look delicious! I don’t use tapioca flour; can almond flour be used instead?
Hey Joanne!
So tapioca flour and almond flour are very different. I wouldn’t recommend trying to sub almond for tapioca. I don’t think it will work out.