Pumpkin Spiderweb Chocolate Muffins | Gluten-Free & Vegan from Recipe RenovatorNutritious, low-sugar muffins are packed with healthy ingredients, but are still sweet enough to enjoy for Halloween. They’re a great counterpoint to the loads of sugary treats.

I combined several whole-grain gluten-free flours, low-glycemic agave syrup, and organic canned pumpkin to create a tender muffin. You can make these with almost no added sugar, using raw cacao nibs, or you can add mini chocolate chips. The dark chocolate drizzle on top adds a little sweet spookiness.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets (skip the chocolate drizzle and use cacao nibs for the least amount of sugar)

Not for:
migraine diets

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Pumpkin Spiderweb Chocolate Muffins | Gluten-Free & Vegan from Recipe Renovator

Pumpkin chocolate spiderweb muffins

Make these healthy pumpkin chocolate muffins for Halloween, drizzled with dark chocolate spiderwebs.
0 from 0 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine American
Servings 14 muffins


  • 2 tbsp flax seeds (ground) (12 g)
  • 4 tbsp water (filtered or spring)
  • 1-1/2 cups pumpkin purée (365 g) nothing else added
  • 1/3 cup agave syrup
  • 1/4 cup grapeseed oil sunflower seed oil
  • 1 tbsp vanilla extract
  • 1/2 cup sweet sorghum flour (70 g)
  • 1/3 cup brown rice flour (40 g)
  • 1/3 cup millet flour (50 g)
  • 1/4 cup arrowroot powder or tapioca starch (30 g of either)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt (omit for lower sodium diets)
  • 1/4 tsp allspice
  • 1/4 tsp ginger (dried)
  • 1/4 tsp nutmeg (dried)
  • 1/8 tsp cloves (dried, ground)
  • 1/2 cup cacao nibs unsweetened, or semi-sweet mini chocolate chips

Chocolate spiderwebs

  • 6 ounces dark chocolate (semi-sweet)



  • Preheat the oven to 350F/180C/gas mark 4. Place cupcake liners in a muffin tin or use freestanding cups or silicone molds. (If using tall cups as shown, this recipe makes 6 muffins.)
  • Mix the flax seeds with the water in a small bowl and set aside.
  • In a large bowl or the bowl of a stand mixer, blend the pumpkin puree, agave syrup, oil, and vanilla.
  • In a separate bowl, whisk the dry ingredients—sorghum flour through cloves—together. Stir in the cacao nibs or chips.
  • Blend the gelled flax seeds with the pumpkin mixture, then add the flour blend just until it's all combined.
  • Scoop into the prepared muffin cups. If using regular sized cups, bake for 20-25 minutes or until firm to the touch and slightly cracking on top. If using tall cups, bake 30-32 minutes. Test using a skewer to see if the inside is cooked.
  • Place on wire racks and cool completely.
  • Store in a sealed container and eat within 2 days.

Chocolate spiderwebs

  • Melt 4-6 oz. of dark or semi-sweet chocolate in a metal bowl or pan over simmering water.
  • When completely smooth, scrape into a zip-top plastic bag. It will be very hot.
  • Let it cool just enough to handle, or hold it wrapped with a kitchen towel.
  • Snip off one small corner, and pipe onto the tops of the muffins, starting with a spiral, then adding straight lines out from the center.
  • Allow to cool completely.


Per muffin (if making 14, using all of the 6 oz. of semi-sweet baking chocolate, and cacao nibs in the muffins):  
  • 226 calories
  • 11 g fat
  • 0 g cholesterol
  • 126 mg sodium (45 mg if salt omitted)
  • 49 mg potassium
  • 31 g carbohydrate
  • 6 g fiber
  • 12 g sugars
  • 4 g protein
  • 6  Weight Watchers Points Plus
Notes: I don't buy millet flour, I grind millet fresh in my Vitamix. 1/4 C. of millet = 1/3 C. flour. Thanks to Ricki Heller for inspiring this grain combination. I used two of her recipes from Naturally Sweet & Gluten-Free as the starting point for this recipe. I was inspired by these spiderweb florentines as well.
Readers should note that all grains I use are from bags that are gluten-free. If you have celiac disease you need to purchase grains that are certified gluten-free. I use Bob's Red Mill certified gluten-free oats. If you cannot eat oats you can replace them with the same amount of millet flour.