Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy and delicious way to embrace the fall season, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! There’s something so comforting about the aroma of pumpkin spice wafting through your kitchen. These muffins are not only a treat for your taste buds, but they also pack in 7 grams of protein each, making them a healthier choice for breakfast or an afternoon snack. They’re perfect for busy weeknights, family gatherings, or simply when you want to indulge without the guilt!

I love how easy this recipe is. With just a few simple ingredients, you can whip up a batch in no time. Plus, they’re great for meal prep—make a dozen on the weekend and enjoy them all week long!

Why You’ll Love This Recipe

• Healthy and Nutritious: These muffins are made with wholesome ingredients that fuel your body without weighing you down.
• Simple Preparation: The easy steps mean you can bake these muffins even on your busiest days.
• Family-Friendly: Kids (and adults!) will love the sweetness from the pumpkin and chocolate chips.
• Perfectly Moist: Thanks to the pumpkin puree, these muffins stay moist and flavorful without any fuss.
• Make-Ahead Convenience: Bake a batch ahead of time and have healthy snacks ready to grab on the go!

Ingredients You’ll Need

These Gluten Free Pumpkin Muffins come together with simple and wholesome ingredients that you likely 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

Add-Ins

• 1 cup paleo chocolate chips (182g)

Variations

This recipe is super flexible! Feel free to mix things up based on what you have on hand or your flavor preferences.

• Add nuts: Toss in some chopped walnuts or pecans for added crunch and nutrition.
• Spice it up: If you love heat, add a pinch of cayenne pepper or red pepper flakes for a unique twist.
• Change up the sweetener: Swap coconut sugar with maple syrup or honey if you prefer liquid sweeteners.
• Use different chips: Instead of chocolate chips, try dried cranberries or raisins for a fruity touch.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This ensures that your muffins bake evenly from start to finish. Don’t forget to line your muffin tin with liners to make clean-up easier!

Step 2: Mix 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 batter.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the wet ingredients until smooth. Mixing them separately ensures that everything blends beautifully when combined. Once smooth, gently fold in the dry mix using a spatula until just combined—leaving some flour visible helps keep them fluffy.

Step 4: Stir in Chocolate Chips

Add those delightful chocolate chips into the batter! Stir gently until no more flour is visible. Be careful not to over-mix; this can make your muffins dense instead of light and airy. Letting the batter rest for about 15 minutes allows flavors to meld perfectly.

Step 5: Bake Your Muffins

Divide the batter evenly between the muffin cavities—you should fill them about two-thirds full. If desired, top with extra chocolate chips for an eye-catching finish! Bake in the preheated oven for 22-25 minutes until golden brown. Since these muffins are moist due to pumpkin puree, let them cool in the tin for at least 15 minutes before transferring them to a wire rack.

Enjoy every bite of your freshly baked Gluten Free Pumpkin Muffins! They make such a lovely snack or breakfast option any time of day!

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

Baking can be a bit tricky, but with these handy tips, you’ll be a muffin master in no time!

• Measure your flour accurately: Use the spoon-and-level method to avoid packing the flour too tightly. This ensures that your muffins won’t turn out dense and will rise beautifully.

• Let the batter rest: Allowing the batter to rest for 15 minutes lets the gluten-free flour absorb moisture, resulting in a better texture and flavor in your muffins.

• Don’t over-mix: Stir just until combined when adding chocolate chips. Over-mixing can lead to tough muffins, so a gentle hand is key for keeping them light and fluffy.

• Check for doneness: Since these muffins are moist, use a toothpick inserted into the center; it should come out with just a few moist crumbs attached. This way, you’ll avoid overbaking them!

• Store properly: To keep your muffins fresh longer, store them in an airtight container at room temperature for up to 3 days or freeze them for later enjoyment. This helps maintain their deliciousness!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins can be enjoyed in various ways! Here are some ideas on how to present and serve them for an even more enjoyable experience.

Garnishes

• Chopped nuts: Sprinkle some chopped walnuts or pecans on top for added crunch and nuttiness.
• Coconut whipped cream: A dollop of coconut whipped cream adds a creamy texture that contrasts beautifully with the muffins’ moistness.
• Cinnamon sugar sprinkle: A light dusting of cinnamon sugar on top before baking creates a sweet, caramelized crust.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits provides a refreshing contrast to the richness of the muffins and balances out the meal.
• Yogurt parfaits: Layer dairy-free yogurt with granola and fruit for a wholesome side that complements the flavors of pumpkin spice.
• Herbal tea: A warm cup of herbal tea pairs perfectly with these muffins, enhancing their cozy fall flavors while providing a soothing beverage option.
• Smoothie bowl: A vibrant smoothie bowl topped with seeds and berries makes for a nutritious side dish that is both filling and refreshing.

With these serving suggestions and pro tips in hand, you’re all set to enjoy your delicious Gluten Free Pumpkin Muffins (High Protein) any time of the day! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep, making your mornings a breeze! You can easily batch them ahead of time and enjoy their delightful flavor throughout the week.

Storing Leftovers

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

Freezing

• Allow muffins to cool completely before freezing.
• Place muffins in a single layer on a baking sheet and freeze until solid.
• Transfer frozen muffins to a freezer-safe bag or container. They will last for up to 3 months.

Reheating

• To reheat from frozen, remove desired number of muffins and let them thaw overnight in the fridge.
• Warm in the microwave for about 15-20 seconds or place in a preheated oven at 350°F (175°C) for 10 minutes.

FAQs

Here are some frequently asked questions about these delightful muffins!

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

While this recipe works best with gluten-free 1-to-1 flour, you can experiment with almond flour or oat flour. Just be mindful that the texture may vary slightly.

How much protein is in one muffin?

Each Gluten Free Pumpkin Muffin (High Protein) contains approximately 7 grams of protein, thanks to the inclusion of collagen peptides!

Can I skip adding chocolate chips?

Absolutely! If you prefer plain pumpkin muffins, simply omit the chocolate chips. You might want to add some nuts or seeds for extra crunch instead!

Are these muffins suitable for kids?

Yes! These muffins are not only delicious but also packed with protein and nutrients, making them a great snack option for kids.

How can I make these muffins sweeter?

If you like your muffins on the sweeter side, feel free to increase the coconut sugar by a couple of tablespoons. Just be cautious not to alter the wet-to-dry ingredient ratio too much.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not just a treat; they’re a nourishing snack that everyone will love. Let their warm flavors fill your kitchen with comfort this fall season. Don’t hesitate to share your baking experience and any twists you put on this recipe – I’d love to hear from you! Happy baking!