Moist Gluten Free Chocolate Pumpkin Muffins (V, GF): a one bowl recipe for moist, fudgy chocolate pumpkin muffins packed with rich fall flavors! Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, 1-bowl.
Alright, so it’s not officially fall yet, but since it IS September, and we’ve already got our 4 ingredient healthy homemade gluten free vegan granola on, I think it’s safe to finally start sharing some pumpkin recipes!!
Okay, fine… I’ve been caught red-handed! I already shared this Easy Vegan Gluten Free Pumpkin Muffins Recipe a short while ago. But that was just a warm up. 😉 One of my favorite fall flavors is pumpkin. You might say it’s THE favorite fall flavor. For everyone.
But when you put pumpkin and chocolate together… it’s MAGIC. Originally, I wanted to share a pumpkin brownie recipe, but couldn’t decide whether or not to include a brilliantly-orange pumpkin swirl, or just to whip the pumpkin right in.
Then, I realized that I was just overthinking the entire thing and remembered that everyone LOVES muffins! Is it just me or does the Beaming Baker community enjoy muffins like no other? (Feel free to tell me in the comments if you’re totally over muffins, and would, in fact, love to see something else for a change. Hehe.)
These moist gluten free chocolate pumpkin muffins are more than meets the eye. And no, that wasn’t just a Transformers reference/hint for my upcoming Halloween costume (whyyyy am I thinking Halloween already?? Anyone else??). Side note, have y’all seen that IG video of the kid with THE most amazing Transformers costume?
The whole thing literally goes from being a standing robot outfit to a car!
…
A CAR!!!
Okay, obviously today’s strong suit is not focusing. 😉
So let’s cut straight to the chase! These easy gluten free chocolate pumpkin muffins are decadent, rich, SO ridiculously chocolatey, but still bursting with pumpkin, spice, and all the cozy vibes. They’re wonderfully easy to make, in just one bowl. And they’re even easier to eat.
Meanwhile, I’m just wondering how bad a day I have to have to justify having a few of these muffins, piping-hot, out-of-the-oven, with a generous bowl of my chocolate frosting… .And perhaps a seriously droolworthy platter of fresh-baked Pumpkin Pecan Scones from All Day I Dream About Food. .I’m thinking to veganize them, I could swap the butter for vegan butter, the eggs for flax eggs, and heavy cream for coconut cream!
They’re:
- chocolatey, moist, and rich
- bursting with your favorite fall flavors: pumpkin, cinnamon, and chocolate!!!
- vegan, gluten-free, dairy-free
- seriously amazing for breakfast or an afternoon snack
- just the perfect gluten free pumpkin muffins you’ve been looking for
- made with the simple, whole, healthy ingredients you know and love
- the best chocolate pumpkin muffins you’ve ever had (like, ever)
- so tasty paired with these gluten free peanut butter chocolate chip cookies or this best moist chocolate chip banana bread
- just the tastiest way to get the ball rolling on fall!
Are you ready to get your fall bake on? You grab the vegan chocolate, I’ll grab the pumpkin!! It’s truly so wonderful sharing in these sweet kitchen moments with you. I can’t wait to hear what you and your loved ones think! Thank you for stopping by… ‘til next time!
Sending you all my love and maybe even a dove, xo Demeter ❤️
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. Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! .︎
If you enjoyed these Easy Gluten Free Chocolate Pumpkin Muffins, then you’ll just love these easy gluten free vegan breakfast recipes:
More Vegan Gluten Free Breakast Recipes
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Gluten Free Vegan Chocolate Pumpkin Bread
- Easy Gluten Free Coconut Chocolate Chip Banana Breakfast Bars
- Chewy Oatmeal Raisin Cookies (okay, maybe this one is for dessert ;))
Moist Gluten Free Chocolate Pumpkin Muffins (Vegan, GF, Healthy, Dairy-Free)
- Yield: 9-12 muffins 1x
Description
Easy Gluten Free Chocolate Pumpkin Muffins (V, GF): a one bowl recipe for moist, fudgy chocolate pumpkin muffins packed with rich fall flavors! Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, One Bowl.
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups gluten free oat flour – if using homemade, make sure it’s finely ground, not coarse
- ½ cup unsweetened cocoa powder
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon*
- ½ teaspoon ground cloves*
- ½ teaspoon ground nutmeg*
- ¼ teaspoon salt
Add-in Ingredients
- ¾ cup vegan chocolate chips
Optional Topping
- 2–3 tablespoons vegan chocolate chips (mini and regular)
Instructions
- Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, spices and salt. Whisk together until difficult to stir. Using a rubber spatula, fold until just incorporated, making sure no flour patches remain. Fold in Add-in chocolate chips. Batter will be very thick—do not add in additional liquids.
- Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top. If not using the scoop, smooth batter into an even layer, with a domed top (rise) in the center. To make large, domed tops, spread batter between 9 muffin cups. Optional: sprinkle and press chocolate chips into the tops of the muffins.
- Bake for 16-26 minutes (on the longer side for larger, fewer muffins). Mine took 22 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
Also try my Double Chocolate Pumpkin Bread and my Moist Banana Chocolate Chip Muffins.
Notes
– Storage notes: Cool completely at room temperature. Store in an airtight container for up to 1 week at room temperature.
– Freezing instructions: these muffins freeze well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave in 10-second increments until warm.
– *You may substitute all of these spices with 2 teaspoons pumpkin pie spice.
- Category: Breakfast, Muffins, Fall, Vegan, Gluten-Free, Dairy-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pans (2pk) | Parchment Cupcake Liners | Organic Pumpkin Puree | Maple Syrup | Gluten Free Oat Flour | Vegan Chocolate Chips | Ice Cream Scoop (for amazing domed tops) | Coconut Sugar
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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Amy says
A great option for people who love chocolate cake, the consistency was a lot closer to a fluffy cake for me than a dense muffin. So fluffy that it easily crumbled when I picked it up so I’ll need to be sure to use liners next time, as I usually prefer my muffins without them. I make your Chocolate Cranberry Almond muffins at the same time and even though some of the ingredients varied a bit, the consistency was almost identical.
Do you have any recommendations to make them a little gooier or denser next time?
★★★★★
Demeter | Beaming Baker says
Hi Amy! Since you found that yours were crumbly, I suggest the following: 1) make sure to thoroughly grease your muffin tin right before putting the muffin batter in, 2) bake for 2 more minutes, 3) allow the muffins to cool in the pan for the full 1 hour before gently lifting them out. Otherwise, try using muffin liners. Mine bake up like a denser, moister cake. Hope this helps! P.S. Did you sift the homemade flour you made in the coffee grinder before measuring it out for this recipe? 🙂
JOSEFINE says
I am very much pleased with the contents you have mentioned.I wanted to thank you for this great article.I enjoyed every little bit part of it and I will be waiting for the new updates.\
Kathrin says
Hi Demeter!
I want to make these muffins because I have half of a pumpkin (hokkaido) left in my fridge. Do you taste the pumpkin in the muffins? Or is it more to moisten them? I cannot really imagine this combination with chocolate, but I truely trust your recipes and that’s why I want to try them! .
I have to use ground almonds instead of almond flour, hope that will work… 🙂
Best,
Kathrin
Demeter | Beaming Baker says
Hi Kathrin! The pumpkin taste combines perfectly with the chocolate in these muffins, so I think you’ll really enjoy them. I haven’t tried it with ground almonds, but make sure they’re as finely ground as you can make them (without turning them into almond butter .). Thank you for the kind words. Let me know how they turn out!
Kathrin says
Oh. My. God.
I don’t know what to say.
These muffins… are just.. INCREDIBLE.
All the flavours in there… this light taste of the pumpkin.. the cinnamon.. I had to leave out the cloves and nutweg because I didn’t have them at home, but they turned out amaaazing only with cinnamon!!! And I replaced half of the coconut sugar with brown sugar.
I. Love. It.
I also love the little “crunch” – I used normal rolled oats and mixed them myself, but my mixer is not that good so I didn’t get a real “flour”. But honestly, I love it!
Thank you so much Demeter for making me try new things that are different to my other “favourite recipes”… I knew I could trust your recipe! 😀
Best,
Kathrin (from Germany)
Demeter | Beaming Baker says
Aw I’m so happy to hear how much you enjoyed the muffins Kathrin! ☺️ Great job with the spice subs, btw. Thank you for taking the time to let me know how it all turned out!