Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a deliciously cozy treat to usher in the fall season, these Gluten Free Pumpkin Muffins (High Protein) are perfect! They’re not only bursting with pumpkin flavor but also pack a nutritious punch that makes them a great snack or dessert. I love these muffins because they’re quick to whip up, and they fill the kitchen with the warm, inviting aroma of pumpkin spice. Whether it’s for a busy weeknight, a family gathering, or just a little indulgence for yourself, these muffins will surely brighten your day!

What makes this recipe special is its wholesome ingredients and high protein content—each muffin has 7 grams of protein! So you can enjoy these festive treats while feeling good about what you’re eating.

Why You’ll Love This Recipe

• Easy to prepare: In just about 10 minutes of prep time, you’ll have these muffins ready to bake!
• Family-friendly: With their delightful sweetness and chocolate chips, everyone will love them—even the picky eaters!
• Make-ahead goodness: These muffins store well, so you can bake a batch on Sunday and have delicious snacks all week long.
• Festive flavor: The combination of pumpkin and warm spices creates the perfect fall experience in every bite.
• Nutritious boost: With added protein from collagen peptides, these muffins are not just tasty but also good for you!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together to create these delightful Gluten Free Pumpkin Muffins. You probably have many of these on hand already!

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

This recipe is wonderfully flexible! Feel free to make it your own with these fun variations:

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Spice it up: Want a little heat? Add a pinch of cayenne pepper or ground ginger for more warmth.
• Fruit twist: Replace some pumpkin puree with mashed bananas for a banana-pumpkin fusion!
• Sugar swap: If you prefer less sweetness, reduce the coconut sugar slightly or use your favorite natural sweetener.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat the Oven

First things first—preheat your oven to 375°F. This ensures that your muffins bake evenly and rise beautifully. While that’s heating up, go ahead and line your muffin tin with liners. Trust me; this makes clean-up so much easier!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This helps distribute the baking powder and spices evenly throughout the flour. It’s an important step so every bite has that lovely pumpkin spice flavor!

Step 3: Combine Wet Ingredients

In another bowl, whisk together all of the wet ingredients until smooth. Adding the dry ingredients to wet ones helps keep everything light and fluffy. Once smooth, add your dry mix into this bowl and stir gently with a spatula until you can still see some flour. This prevents over-mixing which could make your muffins dense.

Step 4: Add Chocolate Chips & Rest Batter

Now it’s time for the fun part—fold in those chocolate chips! Give it one last stir until no more flour is visible. Letting the batter rest for about 15 minutes allows it to thicken slightly and gives you fluffier muffins when baked.

Step 5: Bake & Cool

Divide the batter evenly between the muffin cavities—filling them about three-quarters full is perfect. If you’re feeling fancy, sprinkle some extra chocolate chips on top! Bake for 22-25 minutes until they’re golden brown. Let them cool in the tin for about 15 minutes before transferring them to a wire rack. This cooling process is crucial as it allows them to set up perfectly!

Enjoy every bite of your homemade Gluten Free Pumpkin Muffins (High Protein)! They are sure to become a favorite in no time.

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

Baking these delightful muffins is a breeze, and with a few simple tips, you can ensure they come out perfectly every time!

• Use fresh ingredients: Fresh baking powder and spices will enhance the flavor of your muffins. Stale ingredients can lead to lackluster taste and poor rising.

• Don’t overmix the batter: Gently folding the ingredients together prevents the muffins from becoming dense. Overmixing activates gluten in the flour, which you want to minimize in gluten-free baking.

• Let the batter rest: Allowing the batter to sit for 15 minutes before baking helps hydrate the flour and improve texture, leading to a lighter muffin.

• Check for doneness: Since ovens vary, keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean or with just a few crumbs attached when they’re done.

• Cool them properly: Letting the muffins cool in the tin for about 15 minutes before transferring them to a wire rack allows them to set without falling apart.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These muffins are not only delicious but also versatile! Here are some fun ways to serve them for breakfast, snacks, or even dessert.

Garnishes

• Chopped nuts: Sprinkle some chopped walnuts or pecans on top for a crunchy texture that complements the softness of the muffin.
• Drizzle of nut butter: A light drizzle of almond or peanut butter adds creaminess and enhances protein content while making it feel indulgent.
• Coconut flakes: Toasted coconut flakes give a tropical twist that pairs well with pumpkin flavors and adds an appealing appearance.

Side Dishes

• Greek yogurt: A dollop of plant-based Greek yogurt on the side offers a creamy contrast and boosts protein intake. It’s also great for dipping!
• Fresh fruit salad: A colorful medley of seasonal fruits provides freshness and balances the rich flavors of pumpkin muffins.
• Smoothie bowl: Pair these muffins with a nutritious smoothie bowl topped with seeds, nuts, and berries for a wholesome breakfast.
• Herbal tea or coffee alternative: Serve with a warm cup of herbal tea or your favorite coffee substitute to create a cozy atmosphere perfect for autumn mornings!

With these tips and serving ideas, your Gluten Free Pumpkin Muffins (High Protein) will shine at any gathering! Enjoy them fresh out of the oven or share them with friends—either way, they’re sure to be a hit!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can make a batch ahead of time, so you always have a healthy snack or dessert ready to enjoy.

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 storage, keep them in the refrigerator where they will last up to a week.

Freezing

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

Reheating

• For best results, let the muffins thaw in the refrigerator overnight if frozen.
• Reheat in a microwave for about 15-20 seconds or until warm.
• Alternatively, you can warm them in an oven preheated to 350F for about 5-10 minutes.

FAQs

Here are some common questions about this delicious recipe:

Can I make Gluten Free Pumpkin Muffins (High Protein) without eggs?

Yes! You can substitute eggs with flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg and let it sit until it thickens.

How do I get my Gluten Free Pumpkin Muffins (High Protein) to rise more?

Make sure your baking powder is fresh, as expired leavening agents can affect the rise. Additionally, don’t overmix the batter; just combine until moist for best results!

Can I use a different type of flour instead of gluten-free flour?

You could experiment with almond flour or coconut flour, but note that you may need to adjust the liquid content since these flours behave differently than gluten-free all-purpose blends.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only festive and delicious but also packed with protein, making them a guilt-free treat any time of day. I encourage you to try this recipe and share your creations with family and friends. Happy baking!