Prepare to be blown away by the most decadent, Instagram-worthy muffins you'll ever taste! These Gluten Free Chocolate Pumpkin Marble Muffins are about to revolutionize your baking game, combining the rich, velvety depth of chocolate with the smooth, autumn-inspired warmth of pumpkin. Whether you're gluten-sensitive, a health-conscious foodie, or simply someone who loves mind-blowing flavor combinations, these muffins are your new obsession waiting to happen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 2 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of gluten-free all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed and set aside.
- In another bowl, mix together 1 cup of pumpkin puree, 1/2 cup of sugar, 1/2 cup of almond milk, 1/4 cup of melted coconut oil, 2 eggs, and 1 teaspoon of vanilla extract. Use a whisk or an electric mixer to blend these wet ingredients until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Divide the batter evenly into two separate bowls. In one bowl, leave the batter as is, and in the other bowl, gently fold in an additional 1/4 cup of cocoa powder to create the chocolate batter.
- To create the marble effect, take a spoonful of the pumpkin batter and place it in the center of each muffin cup. Then, take a spoonful of the chocolate batter and place it on top of the pumpkin batter. Use a toothpick or a skewer to gently swirl the two batters together, creating a marbled pattern.
- Fill each muffin cup about 2/3 full to allow room for rising. Make sure to alternate between the pumpkin and chocolate batters to achieve the marble effect.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Gluten Free Chocolate Pumpkin Marble Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and wet ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense, tough muffins.
- Swirling Technique: For the perfect marble effect, use a toothpick or thin skewer and make gentle figure-eight movements when creating the pattern.
- Check for Doneness: Every oven is different, so start checking your muffins at 20 minutes. A clean toothpick is your best indicator of perfectly baked muffins.
- Cooling is Crucial: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain that perfect texture.
- Storage Hack: To keep muffins fresh, store in an airtight container at room temperature, and they'll stay delicious for up to 3 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
