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a pumpkin chocolate swirl muffin on a plate

Gluten Free Chocolate Pumpkin Muffins

Sandi Gaertner
A moist delicious gluten free chocolate and pumpkin muffins recipe. If you haven't had a swirled muffins, it is the best of two different muffins recipes swirled into one!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 254 kcal

Ingredients
  

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

Instructions
 

  • 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)

Chocolate Muffins

  • 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.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. 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.
  4. 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.
  5. 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.
  6. These muffins will keep up to 3 days in an air-tight 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 12muffinsCalories: 254kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 114mgPotassium: 207mgFiber: 4gSugar: 25gVitamin A: 1757IUVitamin C: 1mgCalcium: 91mgIron: 2mg
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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.