Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for the perfect fall treat, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! They are moist, fluffy, and packed with wholesome ingredients that make them ideal for any occasion. Whether you’re rushing to get out the door in the morning or treating your family to a cozy weekend snack, these muffins hit the spot. Plus, they’re a delightful way to embrace that warm, pumpkin spice flavor we all crave this time of year!

What makes this recipe special is not just how easy it is to whip up but also how nourishing it is. Each muffin has 7g of protein and is sweetened naturally with coconut sugar, making them a healthier option without sacrificing taste. I can’t wait for you to try these!

Why You’ll Love This Recipe

• Healthy and Wholesome: With ingredients like pumpkin puree and collagen peptides, these muffins are both nutritious and satisfying.
• Quick to Make: In just about 50 minutes, you can have a dozen delicious muffins ready to enjoy!
• Family-Friendly: Everyone will love the chocolate chips and pumpkin spice combo—perfect for kids and adults alike.
• Versatile Snack: Enjoy them for breakfast, as an afternoon pick-me-up, or even as a light dessert!
• Make Ahead Convenience: These muffins freeze well, so you can batch bake and enjoy them whenever you want.

Ingredients You’ll Need

These Gluten Free Pumpkin Muffins come together with simple, wholesome ingredients that you might already have in your kitchen. They offer a perfect blend of flavors while keeping things healthy!

Dry Ingredients

• 1 ¼ cup gluten free 1-to-1 flour (156g)
• ½ cup unflavored collagen peptides (49g)
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt

Wet Ingredients

• 1 can pumpkin puree (15oz)
• 2 large eggs
• ½ cup coconut sugar (81g)
• ¼ cup avocado oil (or melted refined coconut oil)
• 1 tsp vanilla extract

Add-ins

• 1 cup paleo chocolate chips (182g)

Variations

The beauty of these muffins lies in their flexibility! Feel free to mix things up according to your taste preferences.

• Add some nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Change the sweetener: Swap coconut sugar for maple syrup or honey if you prefer a different sweetness.
• Make it fruity: Incorporate some dried cranberries or raisins for a delightful burst of flavor.
• Pumpkin spice overload: Increase the amount of pumpkin pie spice if you’re craving more spiced goodness.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Begin by preheating your oven to 375°F (190°C). This step is key because it ensures that your muffins bake evenly and rise beautifully. While your oven warms up, go ahead and line your muffin tin with liners—this will make cleanup a breeze!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients until they are well combined. This includes the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing them thoroughly helps distribute the leavening agents evenly throughout the batter.

Step 3: Mix Wet Ingredients

In another bowl, whisk together all your wet ingredients until they’re smooth. This includes pumpkin puree, eggs, coconut sugar, avocado oil (or melted coconut oil), and vanilla extract. Mixing these well creates a creamy base that adds moisture to your muffins.

Step 4: Combine Wet and Dry Mixtures

Now comes the fun part! Gently fold the dry ingredients into the wet mixture using a spatula until just combined—don’t worry if there’s still some flour visible; over-mixing can make your muffins tough. Then add in those delicious chocolate chips! Stir again until no flour remains visible.

Step 5: Let It Rest

Allowing the batter to rest for about 15 minutes is crucial—it gives the gluten-free flour time to hydrate fully. This results in fluffier muffins when baked!

Step 6: Bake Your Muffins

Divide the batter evenly among the muffin cavities; feel free to sprinkle extra chocolate chips on top if you like! Bake in your preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Remember that gluten-free baked goods tend to be moist, so don’t be surprised if they seem very soft right out of the oven.

Step 7: Cool Down Before Enjoying

Once baked, let your muffins cool in the tin for about 15 minutes before transferring them onto a wire rack. Cooling allows them to set properly without falling apart. Patience pays off—your reward will be warm muffins bursting with flavor!

Enjoy every bite of these delightful Gluten Free Pumpkin Muffins filled with love and warmth!

Pro Tips for Making Gluten Free Pumpkin Muffins (High Protein)

Baking can be such a rewarding experience, especially when you have a few handy tips to ensure your muffins turn out perfectly every time!

• Use fresh ingredients: Fresh pumpkin puree and new baking powder/baking soda will give your muffins the best rise and flavor. Stale ingredients can lead to dense muffins that lack that delightful fluffiness.

• Don’t overmix the batter: Mixing just until combined helps keep the muffins light and airy. Overmixing can develop gluten (even in gluten-free flour) and result in tough muffins.

• Let the batter rest: Allowing the batter to rest for 15 minutes gives it time to hydrate fully, leading to a better texture once baked. This step is particularly beneficial for gluten-free flours, which absorb moisture differently.

• Check doneness carefully: Since ovens vary, start checking your muffins a couple of minutes before the recommended bake time. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

• Store properly: To maintain freshness, store leftover muffins in an airtight container at room temperature for up to three days or freeze them for later enjoyment. This keeps them moist and delicious!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These muffins are not only delicious on their own but can also be elevated with some simple serving ideas that make them even more enjoyable!

Garnishes

• Chopped nuts: Sprinkle some chopped walnuts or pecans on top before baking for added crunch and flavor.
• Drizzle of nut butter: A light drizzle of almond or cashew butter adds creaminess and pairs beautifully with the pumpkin flavor.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits like apples, pears, and pomegranates complements the warm spices in the muffins while adding brightness and freshness.
• Yogurt parfait: Layer dairy-free yogurt with granola and berries for a nutritious side that balances sweetness and creaminess.
• Hot beverage: Serve these muffins with your favorite warm drink—think spiced chai tea or a cozy cup of herbal tea—to create a perfect snack or breakfast moment.

Now you’re all set to enjoy these delightful Gluten Free Pumpkin Muffins! Whether snacking during the afternoon or serving them at brunch, they are sure to bring warmth and joy to your table. Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are not only delicious but also perfect for meal prep! You can easily whip up a batch at the beginning of the week and enjoy them throughout. Here are some simple storage tips to keep your muffins fresh.

Storing Leftovers

• Allow muffins to cool completely before storing.
• Place them in an airtight container at room temperature for up to 3 days.
• For longer freshness, store in the refrigerator for up to a week.

Freezing

• Wrap each muffin individually in plastic wrap or aluminum foil.
• Place wrapped muffins in a freezer-safe bag or container.
• Freeze for up to 3 months. Just be sure to label the bag with the date!

Reheating

• To reheat from frozen, microwave on high for about 30-60 seconds, or until warmed through.
• Alternatively, you can let them thaw overnight in the refrigerator and enjoy at room temperature or reheat in the oven at 350F for about 10 minutes.

FAQs

Here are some common questions you might have about these delightful muffins!

Can I make these Gluten Free Pumpkin Muffins (High Protein) vegan?

Absolutely! You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce.

How much protein is in each Gluten Free Pumpkin Muffin (High Protein)?

Each muffin contains approximately 7 grams of protein, making it a great snack option!

Can I use other types of flour instead of gluten-free flour?

While this recipe is optimized for gluten-free flour, you can experiment with almond flour or oat flour. Adjustments may be needed for moisture content.

How do I know when my muffins are done baking?

To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready!

Can I add nuts or seeds to my muffins?

Definitely! Feel free to mix in your favorite nuts or seeds for added crunch and nutrition.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only healthy and high in protein but also wonderfully festive and satisfying. Perfect for breakfast, snacks, or even dessert! Give them a try, and I’d love to hear how yours turn out. Happy baking!