These gluten free pumpkin muffins with chocolate drizzle are so good! With hints of cinnamon and sweetened with maple syrup they have that perfect fall flavour. 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 you will love this recipe:
- They have the best flavour with hints of cinnamon and maple syrup. They are the perfect fall breakfast.
- They are surprisingly simple and easy to make in one bowl.
- Not only are they gluten free but they are also grain free, dairy free, nut free and paleo.
- Even though they 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 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 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.
Equipment, ingredients, and substitutions:
- A standing mixer – this is the one I have and love. If you don’t have a standing mixer you could also make these muffins in a large bowl and stir the ingredients by hand.
- 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.
- Coconut Flour – when combined with the tapioca flour these gluten free flours blend perfectly to give these pumpkin muffins the perfect texture.
- Baking Soda – I recommend using a brand that is aluminum free. This is to help the muffins rise when they bake.
- 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. This is to add delicious pumpkin flavour and moisture to 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.
- Vanilla extract – to help enhance the delicious fall flavours of these muffins.
- Chocolate bar – I use melted chocolate to give these muffins that delectable chocolate drizzle.
How to make this recipe:
Step one: first, preheat your oven to 350F. Then line a muffin tray with parchment paper muffin liners.
Step two: 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.
Step three: next transfer the batter to the muffins cups, and fill until the batter is level with the tray.
Step four: then place the tray in the oven and bake for 30-35 minutes, until a toothpick inserted inside a muffin comes out clean.
Step five: 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.
- 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. Omit it if you don’t like chocolate.
- Use room temperature eggs for best results.
- Let the muffins cool completely before serving.
- You can use canned pumpkin or cooked pumpkin that you puree yourself.
- 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.
Additions and add ins:
- To make these muffins even more chocolately, 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.
Frequently asked questions:
Can I use cassava flour instead of tapioca flour?
Definitely not! 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.
Do you have a substitution for the coconut flour?
I do not. If you can’t have coconut flour I wouldn’t recommend making these muffins.
Can I use pumpkin pie filling instead of pumpkin puree?
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.
Is pumpkin puree the same as canned pumpkin?
Yes! Canned pumpkin (not pumpkin pie filling) is just cooked pumpkin that has been pureed.
Are these muffins vegan?
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.
Other recipes you will love:
- Edible Pumpkin Cookie Dough
- 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
A delicious spiced pumpkin muffin that's so tender and moist with hints of cinnamon and maple syrup. These muffins are so easy to make and are the perfect healthy breakfast.
- 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
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.
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