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Home / Course / Breakfast / Gluten Free Pumpkin Muffins with Chocolate Drizzle

Gluten Free Pumpkin Muffins with Chocolate Drizzle

October 5, 2019 4 Comments

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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.

gluten free pumpkin muffins with chocolate drizzle on a baking rack

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.
A close up shot of a gluten free pumpkin muffin with chocolate drizzle

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.

a bowl of batter for gluten free pumpkin muffins

Step three: next transfer the batter to the muffins cups, and fill until the batter is level with the tray.

a muffin tray filled with batter to make gluten free pumpkin muffins with chocolate

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.

a muffin tray filled with baked gluten free pumpkin muffins

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.

a close up shot of gluten free pumpkin muffins with chocolate drizzle on a drying rack

Chef’s tips: 

  • 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. 

a rack of gluten free pumpkin muffins with chocolate drizzle

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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5 from 5 votes
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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.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword grain free pumpkin muffins, healthy pumpkin muffins, paleo muffin recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Calories 216 kcal

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

  1. Preheat your oven to 350F.

  2. Line a muffin tray with parchment paper muffin liners.

  3. Add all the ingredients for the muffins into the bowl of your standing mixer.

  4. Blend well on low until the ingredients are smooth.

  5. Transfer the batter to the muffin cups, and fill each cup until level with the tray.

  6. Place the tray in the oven and bake for 30-35 minutes, until a toothpick inserted into a muffin comes out clean.

  7. Add the optional chocolate drizzle and then allow the muffins to cool.

  8. Serve and enjoy!

Chocolate Drizzle Instructions

  1. Place a small pot on the stove on low heat and add the coconut oil and chocolate bar.

  2. Allow the ingredients to melt together, and stir until smooth.

  3. Once the muffins are cooked drizzle as much chocolate as you like over the muffins.

Recipe Notes

  1. This recipe yields 12 muffins. 
  2. Allow the muffins to cool before eating.
  3. You can use either canned or homemade pumpkin puree. 
  4. Nutritional values are an estimate and will vary depending on the specific ingredients you use. 
Nutrition Facts
Gluten Free Pumpkin Muffins with Chocolate Drizzle
Amount Per Serving
Calories 216 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 55mg18%
Sodium 138mg6%
Potassium 137mg4%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 8g9%
Protein 4g8%
Vitamin A 3260IU65%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Reader Interactions

Comments

  1. Joanne

    October 8, 2019 at 1:54 am

    These muffins look delicious! I don’t use tapioca flour; can almond flour be used instead?

    Reply
    • Erin Carter

      October 12, 2019 at 4:53 pm

      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.

      Reply
  2. Mary

    October 3, 2020 at 9:43 pm

    Can I use egg substitute?

    Reply
    • Erin Carter

      October 4, 2020 at 2:00 pm

      Hey Mary! I’ve never tried the recipe with an egg substitute. Typically cassava flour needs eggs in order to bake properly but if you do decide to give it a try please let us know how it goes.

      Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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