Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy treat that captures the essence of fall, then these Gluten Free Pumpkin Muffins (High Protein) are just what you need! They are not only delicious but also packed with wholesome ingredients that make them a great option for breakfast, snacks, or even dessert. Every bite is filled with pumpkin goodness and a hint of chocolate to satisfy your sweet tooth while keeping things healthy.

These muffins are perfect for busy weeknights when you want something quick and easy to whip up. Plus, they’re great for family gatherings or cozy weekends at home. I can’t wait for you to try this recipe; it’s one of my favorites!

Why You’ll Love This Recipe

• High in Protein: Each muffin packs in 7g of protein, making them a satisfying choice for any time of day.
• Easy to Make: With simple steps and just one bowl needed, these muffins can be in the oven in no time!
• Family-Friendly: Kids will love the chocolate chips, and parents will appreciate the healthy ingredients.
• Perfect for Meal Prep: Bake a batch at the beginning of the week, and you’ll have tasty snacks ready to go!
• Delicious Flavor: The combination of pumpkin and chocolate creates a delightful taste that everyone will enjoy.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together beautifully in this recipe. You’ll find everything you need right in your pantry or at your local grocery store!

For the Muffins

• 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
• 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
• 1 cup paleo chocolate chips (182g)

Variations

This recipe is flexible and allows for several fun variations! Feel free to mix things up based on your preferences or what you have on hand.

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Change the sweetener: Swap coconut sugar with maple syrup or honey if you prefer a different sweetness.
• Mix spices: Experiment with different spices like cinnamon or nutmeg for a unique flavor twist.
• Make them mini: Use a mini muffin tin for bite-sized versions that are perfect for snacking!

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 ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare Your Muffin Tin

Line your muffin tin with liners to prevent sticking. This makes cleanup easy and gives your muffins a lovely presentation!

Step 3: Whisk Together Dry Ingredients

In a large bowl, combine all the dry ingredients: gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until well combined. Mixing these dry ingredients thoroughly helps distribute the leavening agents evenly throughout the batter.

Step 4: Mix Wet Ingredients

In another bowl, whisk together all the wet ingredients—pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract—until smooth. This step is crucial as it helps to create a uniform batter that combines well with the dry ingredients.

Step 5: Combine Wet and Dry Mixtures

Pour the dry mixture into the bowl with the wet ingredients. Gently stir with a spatula until just combined; it’s okay if some flour is still visible! Overmixing can lead to tough muffins.

Step 6: Fold in Chocolate Chips

Gently fold in those delicious paleo chocolate chips. This adds sweetness and richness that pairs perfectly with pumpkin flavor.

Step 7: Let Batter Rest

Letting the batter rest for about 15 minutes allows it to thicken slightly while enhancing the texture of your muffins. It’s like giving your batter a little nap!

Step 8: Bake Your Muffins

Divide the batter evenly among the muffin cavities. If you’re feeling indulgent, sprinkle a few extra chocolate chips on top! Place them in the oven and bake for about 22-25 minutes. They’re done when a toothpick inserted comes out clean.

Step 9: Cool Before Serving

Allow your muffins to cool in the tin for about 15 minutes before transferring them to a wire rack. This cooling time is important as it helps them set properly without falling apart when you take them out.

Enjoy these delightful Gluten Free Pumpkin Muffins as an everyday treat!

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

Baking can be a delightful adventure, and these tips will help you create the best muffins possible!

• Use room temperature ingredients: Bringing your eggs and pumpkin puree to room temperature helps them blend smoothly with the other ingredients, resulting in a more consistent batter and fluffy muffins.

• Don’t overmix the batter: Mixing just until the flour is incorporated prevents the muffins from becoming dense. Overmixing can lead to tougher muffins instead of the light, airy texture we love!

• Let the batter rest: Allowing your muffin batter to sit for 15 minutes before baking helps it hydrate fully. This leads to a better rise and texture in your finished muffins.

• Check for doneness: Since gluten-free baked goods can vary in texture, always use a toothpick to test for doneness. It should come out clean or with just a few crumbs attached when they’re perfectly baked.

• Store properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. This way, you can enjoy them anytime!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are not only delicious but also versatile! Here are some fun ways to present and enjoy them.

Garnishes

• A sprinkle of cinnamon: Dusting some ground cinnamon on top adds a warm touch that enhances the pumpkin flavor.
• Chopped nuts: Adding chopped walnuts or pecans on top provides a nice crunch and extra nutrition, balancing out the soft texture of the muffins.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits complements the warm spices in the muffins while adding refreshing flavors.
• Yogurt parfait: Serve these muffins alongside a yogurt parfait made with dairy-free yogurt, granola, and berries for a wholesome breakfast or snack option.
• Chia seed pudding: This creamy and nutritious pudding pairs perfectly with pumpkin muffins, offering a delightful contrast in texture.
• Herbal tea: A warm cup of herbal tea brings cozy vibes that enhance the enjoyment of these autumn-inspired treats.

There you have it! Now you’re all set to bake, serve, and enjoy these delightful Gluten Free Pumpkin Muffins with friends and family. Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can whip up a batch ahead of time, making it easy to enjoy a nutritious snack or breakfast throughout the week.

Storing Leftovers

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

Reheating

• To reheat from frozen, remove the muffin from the freezer and let it sit at room temperature for about 10-15 minutes.
• Microwave on high for 20-30 seconds until warm.
• Alternatively, you can reheat in an oven preheated to 350F for about 10-15 minutes.

FAQs

Here are some common questions about these delightful muffins.

Can I use a different sweetener instead of coconut sugar in Gluten Free Pumpkin Muffins (High Protein)?

Yes! You can substitute coconut sugar with maple syrup or honey. If using liquid sweeteners, reduce the amount of other liquids slightly to maintain the right batter consistency.

How can I ensure my Gluten Free Pumpkin Muffins (High Protein) turn out moist?

To keep your muffins moist, be sure not to overmix the batter and let it rest for 15 minutes before baking. This allows the gluten-free flour to hydrate fully!

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would make a great addition. Just fold them into the batter along with the chocolate chips.

What can I use instead of avocado oil?

You can substitute avocado oil with melted refined coconut oil or any neutral oil like grapeseed or sunflower oil.

Final Thoughts

I hope you enjoy making these delicious Gluten Free Pumpkin Muffins as much as I do! They offer a wonderful balance of healthiness and festive flavors that make them truly special. Share them with family or friends, and watch them disappear! Happy baking!