Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful treat that captures the essence of fall while being healthy, you’ve come to the right place! These Gluten Free Pumpkin Muffins (High Protein) are my go-to recipe during pumpkin season. They’re not only easy to whip up but also filled with warm spices and rich chocolate chips that make each bite a cozy hug. Perfect for busy weeknights or family gatherings, these muffins satisfy sweet cravings without compromising on nutrition.

What makes these muffins truly special is how they combine wholesome ingredients like pumpkin puree and coconut sugar, resulting in a moist texture and delicious flavor. Plus, with 7 grams of protein per muffin, they’re a guilt-free snack you can enjoy any time of day!

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have these muffins baking in no time!
• Family-Friendly: Everyone loves the taste of pumpkin spice and chocolate; they’re sure to be a hit at home.
• Make-Ahead Convenience: Bake a batch at the beginning of the week for quick breakfasts or snacks.
• Healthy Twist: Packed with protein and made without refined sugars or gluten, these muffins are as nourishing as they are delicious.

Ingredients You’ll Need

These Gluten Free Pumpkin Muffins come together using simple and wholesome ingredients that you may already have in your pantry. Here’s what you’ll need:

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

Mix-Ins

• 1 cup paleo chocolate chips (182g)

Variations

One of the best things about this recipe is how flexible it is! Feel free to customize it to suit your taste or dietary needs.

• Add nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Change the sweetener: If you prefer another sweetener, maple syrup works well as a substitute for coconut sugar.
• Spice it up: Experiment with different spices like cinnamon or nutmeg to create your unique blend.
• Make it dairy-free: Use dairy-free chocolate chips to keep this recipe entirely dairy-free if that’s your preference.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F. This is an important step because it ensures that your muffins bake evenly and rise beautifully. While the oven heats up, prepare your muffin tin by lining it with muffin liners.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk together all the dry ingredients until they are well combined. This helps distribute the baking powder and spices evenly throughout the flour mixture. It’s essential for achieving consistency in your muffins!

Step 3: Combine Wet Ingredients

In another bowl, whisk together all of the wet ingredients until smooth. Adding them separately allows better incorporation with dry ingredients later on. Once combined, gently add the dry mixture into this wet mixture and stir just until some flour remains visible.

Step 4: Fold in Chocolate Chips

Now it’s time to fold in those lovely chocolate chips! Gently mix them into your batter until no more flour is visible—be careful not to over-stir; we want those muffins fluffy! After mixing, let the batter rest for about 15 minutes. This step helps improve the texture of your muffins.

Step 5: Bake Your Muffins

Divide the batter evenly among the muffin cavities in your prepared tin. If you’re feeling generous, sprinkle a few extra chocolate chips on top before placing them in the oven. Bake for 22-25 minutes until they’re golden brown and a toothpick inserted comes out clean. Remember, these muffins will be quite moist, so allow them to cool for about 15 minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade Gluten Free Pumpkin Muffins with friends and family—these treats are sure to bring smiles all around!

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

Baking is all about the little details, and these tips will help you achieve the best Gluten Free Pumpkin Muffins possible!

• Use fresh ingredients: Ensure your baking powder and spices are fresh for optimal flavor and rise. Stale ingredients can lead to flat muffins that lack the delicious pumpkin spice taste.

• Don’t overmix the batter: Gentle mixing is key! Overmixing can lead to dense muffins, while a light hand keeps them fluffy. Stop mixing as soon as there are no dry spots left.

• Let the batter rest: Allowing the batter to sit for 15 minutes helps the gluten-free flour absorb moisture, resulting in a better texture. This simple step can make a big difference in your final product!

• Check for doneness: Since gluten-free muffins may not brown as much as traditional ones, use a toothpick to test for doneness. It should come out clean or with just a few moist crumbs attached.

• Store properly: To keep your muffins fresh longer, store them in an airtight container at room temperature for up to three days or freeze them for up to three months. They’ll be ready whenever you need a quick snack!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are delightful on their own, but with a few thoughtful touches, you can elevate them even more!

Garnishes

• A sprinkle of pumpkin seeds: Adding some toasted pumpkin seeds on top gives a lovely crunch and enhances the pumpkin flavor.
• A drizzle of maple syrup: A light drizzle adds extra sweetness and complements the warm spices perfectly.

Side Dishes

• Fresh fruit salad: A refreshing fruit salad adds brightness and balances the richness of the muffins. Choose seasonal fruits like apples or pears for a fall twist.
• Yogurt parfait: Serve these muffins alongside a yogurt parfait layered with dairy-free yogurt and granola for a wholesome breakfast or snack option.
• Hot beverage: Pair your muffins with a steaming cup of herbal tea or coffee—something warm to enjoy with each bite enhances the cozy vibe of fall.

With these ideas in mind, you’ll have everything you need to enjoy your Gluten Free Pumpkin Muffins in style! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! They not only taste delicious but also store well, making them a fantastic option for quick breakfasts or snacks throughout the week.

Storing Leftovers

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer freshness, keep them in the fridge for up to a week.

Freezing

• Allow muffins to cool completely before freezing.
• Wrap each muffin tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag.
• They can be frozen for up to 3 months. Just remember to label the bags!

Reheating

• Thaw muffins overnight in the refrigerator if frozen.
• For a quick reheat, pop them in the microwave for about 15-20 seconds, or until warmed through.
• Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

Here are some common questions about these delightful muffins!

Can I use a different type of flour for Gluten Free Pumpkin Muffins (High Protein)?

Yes! While this recipe is designed with gluten free 1-to-1 flour, you can experiment with other gluten-free flours like almond flour or oat flour. Just keep in mind that the texture may vary slightly.

How much protein is in each serving of Gluten Free Pumpkin Muffins (High Protein)?

Each muffin contains about 7 grams of protein, thanks to the addition of unflavored collagen peptides and other wholesome ingredients. This makes them not just tasty but also a good source of protein!

Can I substitute avocado oil with another oil?

Absolutely! You can use melted refined coconut oil or any neutral-flavored oil like canola or vegetable oil as an alternative.

Are these muffins suitable for kids?

Definitely! These muffins are a great snack option for kids. They’re tasty and healthy without being too sweet.

How do I make these muffins vegan-friendly?

To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Also, ensure your chocolate chips are dairy-free!

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only a healthier option but also packed with flavor and nutrients. Perfect for cozy fall days or whenever you’re in need of a little pick-me-up. Happy baking, and don’t forget to share your creations with friends and family!