Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

When you can’t decide between pumpkin and chocolate, go for both!  These vegan and gluten-free pumpkin chocolate swirl muffins are so festive and beyond delicious!  Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free.  I provide a nut-free option as well.  

 

These vegan and gluten-free pumpkin chocolate swirl muffins are incredibly light, fluffy and moist.  Every bite is infused with rich chocolate and fall-spiced pumpkin flavor.  The muffins are so much fun to make, serve and eat!  My kids love them and I’m personally beyond obsessed as well.  They are my favorite muffin recipe ever.  Really!  I cannot wait for you to try them.

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

Definitely do not be intimidated by the swirl.  You simply divide the batter evenly into two bowls and mix cocoa powder into one of them.  Then alternate small scoops from each bowl into each muffin tin and gently swirl the pumpkin and chocolate together with a knife.  That’s it!  Nothing too fancy and yet they look super fancy.  The best kind of fancy if you ask me!

Pumpkin Chocolate Swirl Muffins Uncooked

Pumpkin Chocolate Swirl Muffins Uncooked Before Baking

All you need for these vegan and gluten-free pumpkin chocolate swirl muffins:

  1. oats
  2. almond flour (can sub more oats if nut-free)
  3. baking soda + baking powder
  4. spices + salt
  5. maple syrup
  6. coconut oil
  7. vanilla extract
  8. unsweetened cocoa powder
  9. pumpkin puree

How is that for nutritious and clean?  Plus, no crazy “health-foods” you haven’t heard of yet.  Just basic pantry ingredients you likely have on hand.  

Pumpkin Chocolate Swirl Muffins Baked

As far as equipment, all you will need is a blender and a mixing bowl.  This is another low-maintenance baking recipe that everyone seems to just love.  

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins - inside bite

What are the health benefits of pumpkin?

I’m always looking to add pumpkin into my recipes this time of year.  Not only are they seasonal and taste sweet and creamy, but they also offer so many disease-fighting nutrients and overall health benefits.  They are packed with antioxidants known as carotenoids that can protect cells from free radical damage.  And, pumpkin offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K.  This recipe uses 1.5 cups of pumpkin puree so you can definitely feel extra good about these already wholesome muffins.  

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins - halloween

My deep love for maple syrup as an unrefined sweetener

By now, you have probably noticed that the majority of my recipes are sweetened naturally with pure maple syrup.  My love for maple syrup is pretty darn deep.  I use it in everything: smoothies, baking, dressings, sauces, pasta, soups and even roasted vegetables.  It adds a rich and flavorful sweetness to everything that I cannot live without.  It is my “secret ingredient” in many of my recipes.  

So, you can imagine my excitement when I discovered a new brand of maple syrup at Expo East last month.  At the expo, I was introduced to the leading brands in the health and wellness industry.  This is where I met my new obsession: The Maple Guild.  At the expo they had an expansive maple tasting bar and maple infused products like maple butter, vinegar, iced tea and mineral waters.  It was impressive and absolutely delicious.  I may have done a couple shots of different maple syrup flavors while we were chatting.  It sort of felt like a whiskey tasting experience.  My taste buds sure were buzzing from the shots. 😉 

Beyond the incredible taste, The Maple Guild is also 100% organic and non-GMO.  Their pure, premium quality maple is made in Island Pond, Vermont.  Unlike other manufacturers who source their sap from producers all over, they harvest maple from their very own 16,000-acre sugarbush, and run close to 450,000 active taps.  This makes The Maple Guild the largest single-source producer of maple in the world.  They own every part of the maple-making process — from their trees to your table — to guarantee the highest quality and best-tasting products.

They explained to me that they have pioneered a new way to make maple syrup: Steam-Crafting™. Instead of using direct heat to boil the maple sap, they steam-heat it, resulting in a velvety, Grade A Golden syrup that reveals all the nuances of real maple flavor: still sweet, but with delicate floral and warm vanilla notes, right from the earth.  The folks at The Maple Guild are (like me) obsessed with maple innovation.  If something can be made with maple, they will make it!  This is why, in addition to their series of maple syrup flavors, they have developed maple butter, maple vinegar, maple sugar, maple iced teas and flavored mineral waters.  I personally tried their organic maple butter and was blown away.  It is life changing.   

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

Now, back to these yummy vegan and gluten-free pumpkin chocolate swirl muffins!

With simple ingredients and cooking methods these muffins are a no-fuss baking recipe that will make you feel like a pro.  They are freezer friendly and perfect for meal prep breakfasts and snacks.  They are loaded with whole grains and are naturally sweetened.  

How to store vegan and gluten-free pumpkin chocolate swirl muffins?

You can make these vegan pumpkin chocolate swirl muffins ahead of time and keep them in an airtight container in your refrigerator for up to five days. Once ready to eat, just reheat them in the microwave for 25 seconds.

To freeze the muffins, allow them to cool completely after baking, then place them in an airtight container or a sealed reusable bag and freeze for up to three months. Once ready to eat, you can microwave them for one minute or until warm.

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins - close up

Want more vegan and gluten-free pumpkin recipes in your life?

Now is the season to try all the pumpkin recipe!  Here are some of my favorites (both savory and sweet):

Want more chocolate recipes in your life?

If you are a chocolate lover like me, you are always looking for the next best chocolate recipe to satisfy your chocolate cravings.  Here are some of my favorites for you to try (they are all vegan, soy-free and gluten-free):

  1. Homemade Vegan Chocolate
  2. Homemade Chocolate Candy Bars
  3. Dark Chocolate Avocado Truffles
  4. No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
  5. Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
  6. Dark Chocolate Fudge Blizzard
  7. No-Nut-Butter Chocolate Eggs
  8. Classic Chocolate Chunk Cookies
  9. Protein-Packed Chocolate Chip Cookie Bars
  10. How to Build a Chocolate Dessert Board
  11. Chocolate Filled Snack Bars (Raw + Nut-Free)
  12. Chocolate Microwave Cake (i.e. Mug Cake)
  13. Healthy Chocolate Chip Cookies
  14. Chocolate Chip Almond Flour Cookies
  15. Instant Chocolate Mousse
  16. Healthy Chocolate Smoothie
  17. Mexican Hot Chocolate
  18. Healthy Chocolate Mocha Smoothie

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins - inside bite

Now, let’s make some vegan and gluten-free pumpkin chocolate swirl muffins!

Every time I make these I’m reminded why these are my absolutely favorite muffins ever.  Big statement, I know!  They are not only incredibly nutritious but they are perfectly moist, light and fluffy.  I love that they are full of both rich chocolate and fall-spiced pumpkin flavor – the best of both worlds and a match made in heaven!  Each bite is incredible.  And best of all they are super simple to make.

I cannot wait for you to give these vegan and gluten-free pumpkin chocolate swirl muffins a try!  Let’s get baking!

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Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x

Description

When you can’t decide between pumpkin and chocolate, go for both!  These vegan and gluten-free pumpkin chocolate swirl muffins are so festive and beyond delicious!  Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free. I provide a nut-free option as well.


Scale

Ingredients

Dry Ingredients

  • 1 3/4 cups old fashioned rolled oats (gluten-free if desired)
  • 1/4 cup blanched super fine almond flour (or substitute 1/4 cup oats if nut-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine salt

Wet Ingredients

For the Chocolate Swirl

  • 2 tablespoons unsweetened cocoa powder or cacao powder

Garnish

  • mini vegan dark chocolate chips (optional)

Instructions

  1. Preheat oven to 425 degrees and line a muffin tin with muffin cups.  These are the muffin cups I used.
  2. Add the oats to a completely dry high-speed blender and process into a fine oat flour.  Be sure no chunks remain and the entire oat flour mixture is uniform.  Transfer the oat flour to a large mixing bowl.
  3. Add the dry ingredients to the mixing bowl (almond flour, baking soda, baking powder, spices and salt).  Whisk thoroughly to combine.  Set aside.
  4. Add all the wet ingredients to a cleaned out blender (homemade pumpkin puree, maple syrup, coconut oil and vanilla) and blend until well combined.  Pour into the mixing bowl with the dry ingredients and use a hand mixer to combine well.
  5. Divide batter equally into two bowls. Into one bowl add the cocoa powder (or cacao powder).  Use a hand mixer to combine well.
  6. Scoop a bit of each batter into each muffin cup until each cup is full. I like to alternate between the two batters.  Use a knife to gently swirl together the chocolate and pumpkin.  Sprinkle the top of the muffins with chocolate chips if using.
  7. Place the filled muffin tin in the oven on the middle rack and bake for 10 minutes.  Without opening the oven door, lower the oven temperature to 375 degrees and bake another 10 minutes.  Remove the muffin tin from the oven and allow to cool for 10-15 minutes before transferring the muffins to a cooling rack.  Transfer to a cooling rack for another 10 minutes then enjoy.  Decorate with Halloween picks if desired.  Store leftovers in an airtight container in your refrigerator for up to five days.

Notes

Please note: I have only tested this recipe with my homemade pumpkin puree.  I have not used canned pumpkin which to me has a stronger pumpkin flavor and is slightly bitter.  Homemade pumpkin puree is thicker, creamier and a bit sweeter than canned.  If you use canned pumpkin results may vary in both flavor and texture.

Most chocolate chip brands contain refined sugars.  If you add a couple chocolate chips as a topping just know that the recipe will technically not be refined sugar-free anymore.  Hu Kitchen makes refined sugar-free chocolate gems that could be used.

Use code “eatingbyelaine10” for 10% off maple syrup from The Maple Guild.

  • Category: Breakfast or Snack
  • Method: Oven-Baked
  • Cuisine: American

Keywords: vegan pumpkin muffin

The Maple Guild Shop Link

 

This recipe and blog post are sponsored by The Maple Guild, a brand that I use every day and absolutely love.  As always, all opinions in this post are my own.  

 

When you try this recipe, use the hashtag #eatingbyelaine on INSTAGRAM for a chance to be featured in my stories. Follow Eating by Elaine on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!

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There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

You can visit my Shop page for a complete listing of all my favorite kitchen and cooking products. 

 

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