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.