If you are torn on what flavor muffins to make, why not try these delicious gluten free chocolate pumpkin muffins? These chocolate pumpkin marble muffins are the best of both worlds because the chocolate and pumpkin flavors are swirled together!
My kids sort of laughed when I came up with this new muffin recipe. I think it is because they never saw a swirl or marbled cake growing up. They have been gluten free so long. They had never tried anything like this before.
If you are new to gluten free baking, I highly encourage you to try swirling different muffin or cake flavors together. This recipe was inspired by my famous gluten free chocolate cake and homemade gluten free pumpkin bread recipes. I toned down the sugar a bit to keep these more muffin-like.
If you keep the full sugar, you can make it into a gluten free chocolate pumpkin swirl cake too!
You will love the flavors of these muffins. They are easy to freeze, so you always have a grab-and-go breakfast!
Check out all of my delicious gluten free pumpkin recipes on the blog.
- Gluuten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Baking Powder - I recommend using aluminum-free.
- Pumpkin Puree - Be sure to use canned pumpkin and NOT pumpkin pie filling
- Cocoa powder - Most brands are gluten free but always read the labels. I like Ghirardelli, Anthony's Cocoa, and Hershey's brands. Note Rodelle is no longer gluten free, as it has the potential to be made on shared equipment.
- Eggs - Size large.
- Yogurt - Use unflavored plain yogurt. You can also use dairy-free yogurt.
- Non-dairy or regular milk is fine to use.
- Butter or Oil - I use a combination in this recipe, but you can use one or the other. If you use butter, use unsalted.
I have tons of easy gluten free fall recipes for you to try this fall or any time!
Step By Step Recipe Directions:
Step 1: Add the dry ingredients to a large
Mix the wet and dry ingredients together, being careful NOT to overmix the batter. This will make your muffins light and fluffy!
I do NOT recommend using a standing mixer. It will overmix your batter, and you will not get fluffy muffins.
Step 2: Do the same with the pumpkin ingredients. Again be super careful not to overmix your batter.
Step 3: Put muffin liners into each muffin section and fill each half with the pumpkin batter and half with the chocolate batter.
Step 4: Use a knife to swirl the two batters together gently.
Step 5: Bake the muffins at 350º F for 20-25 minutes. Remove and place the muffins on a cooling rack.
To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. The muffins need to be baked longer if you see batter or crumbs.
I have tons of delicious gluten free muffins recipes on the blog as well. They are perfect for breakfast time or as a healthy snack!!
- Make a pumpkin spice icing by mixing ½ cup powdered sugar with ½ teaspoon pumpkin pie spice and 2 tablespoon of water. Mix well and drizzle.
- Add chocolate chips to the chocolate and pumpkin halves.
- You can add pecans or walnuts.
You may also love these Gluten Free Pumpkin Cream Cheese Muffins.
Tips and Recipe FAQ:
TIP: Use parchment paper muffin liners so your muffins don't stick to the paper!
If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.
Nope, you can make these as separate muffin flavors or make them more block-style, like the photo of the muffin cut in half.
Canned pumpkin is pretty much the same as pumpkin puree. Pumpkins are roasted and then pureed to have a fine texture.
The biggest secret to light and fluffy muffins is to NOT overmix your batter. I never use a standing mixer to make muffins...it makes the muffins turn out dense.
Add a little dry, uncooked rice to the bottom of each muffin tin. Add the muffin paper on top of it. The rice will absorb the extra moisture, helping to prevent your muffins from being gummy or sticky.
These muffins will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
More Gluten Free Fall Recipes:
- Gluten Free Pumpkin Muffins
- Easy Gluten Free Apple Crisp
- Gluten Free Pumpkin Dump Cake
- Easy Gluten Free Pumpkin Spice Shortbread
- Gluten Free Pumpkin Cake Bars with Chocolate Chips
Gluten Free Chocolate Pumpkin Muffins
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Pumpkin Muffin Batter:
- 1 cup gluten free flour blend * see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- dash of salt
- ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ⅔ cup brown sugar
- 1 egg
- ½ cup pumpkin puree
- ¼ cup full fat yogurt
- ¼ cup light oil
- ¼ cup almond milk
Chocolate Muffin Batter:
- 1 teaspoon pure vanilla extract
- ⅔ cup sugar
- ⅔ cup cocoa powder
- ⅔ cup gluten free flour blend
- 1 teaspoon baking powder
- dash salt
- 1 egg
- ¼ cup butter melted
- ¼ cup full-fat yogurt
- ¼ cup non-dairy or regular milk
- Preheat the oven to 350º F.
Pumpkin Muffin Batter:
- Add the pumpkin muffins dry ingredients to a bowl and whisk to blend.
- In a second bowl, add the pumpkin wet ingredients and mix well.
- Pour the wet ingredients over the dry ingredients and mix. (*See note)
- Add your dry chocolate muffins ingredients to a bowl and whisk to blend.
- In a second bowl, add the wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients and mix. (*See note)
- Add muffin papers to a muffin tin and add some chocolate muffin batter.
- Add some pumpkin batter next to the chocolate batter.
- Repeat so all of the muffin papers are full.
- Take a knife and insert it into the batter and swirl gently to slighly swirl the batters together.
- Optional: Sprinkle chocolate chips over the top and sightly press them into the batter.
- Bake the muffins for 20-22 minutes. Remove the muffins and test with a toothpick for doneness. (*See note)
- Remove from the oven and cool on a baking rack.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To keep these muffins light and fluffy, mix your wet and dry ingredients until it is just barely mixed. Over-mixing can make your muffins a lot denser.
- To test to see if your muffins are baked, insert a toothpick into the middle of a muffin. If the toothpick comes out clean, your muffins are done baking. If you see batter or crumbs on the toothpick, it needs to bake a little longer.
- Optional: Top with pumpkin spice icing by combining ¼ cup of powdered sugar, ½ teaspoon of pumpkin pie spice, and 1-2 teaspoons of milk (or non-dairy milk). Whisk to blend.
- These muffins will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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