Gluten-Free Pumpkin Muffins with Chocolate Drizzle

These are the best gluten-free pumpkin muffins! 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 melted 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. Pumpkin muffins, pumpkin pie, pumpkin bars, pumpkin cookies... they have just never been my thing. Until I made these muffins.

So many of you requested a healthy pumpkin muffin recipe so 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 all that effort was totally worth it!

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These healthy pumpkin chocolate muffins have the best flavour with hints of cinnamon and maple syrup. They do not have a strong pumpkin flavour, so even if you don't like pumpkin you will still love them.
• These pumpkin muffins are surprisingly quick and easy to make and since they are made in one bowl the clean up is so simple.
• Besides being gluten-free these muffins are also dairy-free, nut free, grain free, refined sugar free, and paleo. They are perfect if you have food allergies or dietary restrictions.
• They make a great breakfast, snack or healthy treat.
• These paleo pumpkin muffins freeze really well and are perfect for meal prep. 

Want an even easier pumpkin treat? Make edible pumpkin chocolate chip cookie dough, pumpkin mousse or pumpkin Rice Krispie treats instead. If you love pumpkin desserts you will also love my pumpkin chocolate chip bars.

Ingredients and substitutions:

• Tapioca Flour - this is also known as tapioca starch and is used 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. 
• Baking soda - to help these muffins rise when they bake and get that perfect light and fluffy texture. Don't try using baking powder.
• 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 a nice sweet flavour to the muffins. I recommend using full fat coconut milk for the best taste. 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 while keeping them refined sugar free.
• 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 - I use a dark 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 (step-by-step):

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:

Place a small pot on the stove on low heat and add the coconut oil and the chocolate bar. Stir until the chocolate is melted and then drizzle each muffin with a bit of melted chocolate. Let the muffins cool, then enjoy!

Top 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. Just don't use pumpkin pie filling as that would be way too sweet.
• If you don't want to melt the chocolate on the stovetop you could melt it in the microwave instead. To do so, place the chocolate and coconut oil in a microwave safe bowl and heat on high heat in 30 second intervals until melted.

Recipe variations and add ins:

• 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 microwave hard boiled eggs or air fried Italian sausages to make a complete meal. They also make a great snack or could be eaten for dessert.

How to store:

Store these muffins in an airtight container in the fridge for up to 7 days. 

These muffins freeze really well for up to 3 months in a freezer safe bag or container 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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