Gluten Free Pumpkin Coconut Chocolate Muffins are packed full of sweet flavor while keeping it gluten-free, grain free, dairy free and perfect for paleo. I love adding this to my morning breakfast, a little bit of sweet, a ton of potassium and healthy fats to fire up the muscles and brain.
You may know that I started CrossFit with my youngest son back in July and I decided to give the Whole30 program a go around. Basically, for 30 days you remove all grain, dairy, and sugars from your diet.
The simplified reasons behind the program are if you remove foods from your diet that are known to cause inflammation, irritation, etc. that you allow your body to completely be cleansed of them. You can then slowly add them back to see if they bother you. It was not a huge leap for me because I was eating pretty close to the plan anyway, however, removing all dairy and all sugar was the toughest part, especially in my morning coffee. Though like anyone will tell you, if you do it long enough you will adjust, and now I don’t even hesitate to drink my coffee black. What did I find out? I feel a heck of a lot better without the gluten and processed sugars. It is that simple, and now that I am past my 30-day challenge I will probably stay clear of them both, but I won’t sweat it if we are out to dinner and I want a piece of bread or a sweet cocktail.
Why am I telling you all of this? Because if you follow me you know that I have slowly been putting up recipes that are gluten, grain, and dairy-free. I really work through the recipe making it several times and playing with the ingredients until the end result tastes well… like it did before I removed the gluten, grain, and dairy.
This gluten-free pumpkin coconut chocolate muffins are no exception, I think four batches were made before I got it right and then I have made them several more times, just cause they are that good and I want them in my fridge.
Please, please, please if you try my recipes let me know what you think, the good the bad and the ugly. I really love to hear from you guys it keeps me challenged and inspired.
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup or honey
- 1/3 cup coconut oil, melted
- 4 eggs, whisked
- 1 1/2 teaspoon vanilla extract
- 1/3 cup coconut flour
- 3/4 teaspoon cinnamon
- 1/3 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried ground ginger
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- pinch of sea salt
- 3/4 cup Enjoy Life Mini Chocolate Chips
- 1/4 cup unsweetend coconut, shredded
- Preheat oven to 350 degrees.
- Line regular size muffin tin with cups
- Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients and mix well.
- Fold in chocolate chips and unsweetened coconut.
- Use an ice cream scoop to scoop batter into muffin cups
- Bake for 25-28 minutes
Want more pumpkin recipes?
Pumpkin Pesto
Pumpkin Cake with Dark Chocolate Buttercream Frosting
Pumpkin Banana Vanilla Smoothie
Banana Peanut Butter Protein Muffins
Superfood Peanut Butter Protein Breakfast Cookies
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Paleo Orange Chicken Recipe
These are totally up my alley because like you I always want muffins in my fridge, and these are way healthier than my go-to recipe!
I hope you enjoy them Beth.
I love that these muffins are gluten free! My best friend recently went GF and I”m always trying to send her delicious treats. These are on the list for sure!
Thanks Brandy, She will love them, we all do around here. Amy
I looove anything with coconut but these, these sound amazing!
Thanks Melissa, they really are. I have been enjoying the often. Amy
Wow, so many of my favorite flavors! I’ll take a dozen to start the day!
Sounds like a good plan Ashley. 🙂
I love the combination of flavors Amy. I haven’t ventured into gluten free. I know I have some followers who need gluten free. I will send them your way.
Christie, Thank you. Amy
Mmmm I love pumpkin and this sounds divine!
Mmm, these look insanely good! Love the addition of coconut in here, and that they’re healthy! Need to try them for sure. Pinned!
I’ve been toying with the whole 30 idea – but I love my dairy, not sure it feel the same way about me though 🙂 these muffins look delicious
Heather,
I was the same as you, I was so worried about the dairy. I switched over to coconut milk, which was easy. The only thing I miss is the cheese, and since I am past the whole30 I will enjoy it if we are out to dinner, but stay away from it at home, throughout the week. I have to tell you I feel so much better since I did it. I sleep like a baby. You should try it, you will be surprised with the results. xo Amy
Gorgeous muffins, Amy! Love the pumpkin coconut combo!
These look so good! And I love that they are grain and refined sugar free!
Love the combination of pumpkin with chocolate!
Hi Heather,
Can I use all purpose gluten free flour that I already have? How would i change the recipe to accommodate what I have. I use the Hodgson Mills brand.
Thanks,
Sana
Hi Sarah, yes you can use GF flour, use 1 3/4 cup. Enjoy!