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!
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My kids 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.
I actually impressed with this recipe. I would definitely make this again. I’m still learning to cook gluten free recipes here.”
paige, blog comment
Allergen Information:
This homemade pumpkin chocolate muffin recipe is gluten-free, nut-free, oat-free, and soy-free. These muffins can be made dairy-free with dairy-free yogurt and butter.
Check out all of my delicious gluten free pumpkin recipes on the blog.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-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 Photos and 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!
👀 Sandi Says: I do NOT recommend using a standing mixer. It will overmix your batter, and you will not get fluffy muffins.
Step 2: Repeat with the pumpkin ingredients. Again, be careful not to overmix your batter.
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📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: Place parchment paper muffin liners in each section of a muffin pan and fill 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.
Step 6: Remove the muffins carefully to a wire cooling rack. Enjoy when they cool off.
I have tons of delicious gluten free muffin recipes on the blog as well. They are perfect for breakfast time or as a healthy snack!!
Try these flavor variations!
- Make a pumpkin spice icing by mixing 1/2 cup powdered sugar with 1/2 teaspoon pumpkin pie spice and 2 TBSP 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.
Frequently Asked Questions:
If you want your muffins to have a domed 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 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 them 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 airtight 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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Pumpkin Muffins
Equipment
Ingredients
Pumpkin Muffin Batter:
- 1 cup gluten free flour blend * see note
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- dash of salt
- ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ⅔ cup brown sugar
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup full fat yogurt
- ¼ cup light oil
- ¼ cup non-dairy or regular milk
Chocolate Muffin Batter:
- 1 teaspoon pure vanilla extract
- ⅔ cup cane sugar
- ⅔ cup cocoa powder
- ⅔ cup gluten free flour blend
- 1 teaspoon baking powder aluminum-free
- dash salt
- 1 large egg
- ¼ cup unsalted butter melted
- ¼ cup full-fat yogurt
- ¼ cup non-dairy or regular milk
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Instructions
- Preheat the oven to 350º F.
Pumpkin Muffin Batter:
- Add the 1 cup gluten free flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 2/3 cup brown sugar, and a dash of salt to a bowl and whisk to blend.
- In a second bowl, add 1 large egg, 1/2 cup pumpkin puree, 1/4 cup full fat yogurt, 1/4 cup light oil, 1 teaspoon pure vanilla extract, and 1/4 cup non-dairy or regular milk. Use a whisk to combine them.
- Pour the wet ingredients over the dry ingredients and mix very gently. Do not overmix the batter. (*See note)
Chocolate Muffins
- Add 2/3 cup cane sugar, 2/3 cup cocoa powder, 2/3 cup gluten free flour blend, 1 teaspoon baking powder, and dash salt to a large mixing bowl and whisk to blend.
- In a second bowl, add 1 large egg, partially melted 1/4 cup unsalted butter, 1/4 cup full-fat yogurt, and 1/4 cup non-dairy or regular milk. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix. Again, you want to mix it gently so you do not overmix the batter. This helps the muffins be lighter and fluffier.
- 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.
Notes
- 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 1/4 cup of powdered sugar, 1/2 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 airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
I actually impressed with this recipe. I would definitely make this again. I’m still learning to cook gluten free recipes here. I would love to see you to adjust some stuff like muffins where pumpkin side are so soft texture and choc side is cake like and I would love to know how to make choc side more softer if you know the tips. It would be great to include the tips on this website. I also made pumpkin cookies of yours. Omg! Delicious! You have made me stay motivated and learn how to love the kitchen more. 💜💜💜
I am so glad you loved the recipe! I suspect the chocolate side is a little more dense because of the melted chocolate. You could add 1 teaspoon additional aluminum-free baking powder so it fluffs more. (It must be aluminum-free to avoid an aftertaste.) Also be sure you are not overmixing the batter.