Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy, delicious treat that celebrates the flavors of fall, you’ve come to the right place! These Gluten Free Pumpkin Muffins (High Protein) are my go-to recipe when the weather cools down and the leaves start to turn. They are not only packed with warm pumpkin spice goodness but also provide a healthy dose of protein—perfect for breakfast, snacks, or even dessert!

What makes these muffins so special is how easy they are to whip up. With simple ingredients and a straightforward process, you’ll find yourself making these time and time again for family gatherings, busy weeknights, or just because you want something wholesome and comforting.

Why You’ll Love This Recipe

• Quick and easy preparation: With just a handful of steps, you can have these delicious muffins ready in no time.
• Perfect for the whole family: Everyone will love the moist texture and chocolatey goodness!
• Meal prep friendly: Make a batch ahead of time to enjoy throughout the week.
• Nutritious and filling: Each muffin is packed with 7g of protein to keep you satisfied.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that make these muffins not only tasty but nutritious too! You probably have many of these items in your pantry 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! Here are some fun ideas to customize your muffins:

• Add nuts or seeds: Sprinkle in some chopped walnuts or sunflower seeds for extra crunch.
• Switch up the mix-ins: Try different types of dairy-free chocolate chips or even dried fruit like cranberries!
• Make them mini: Use a mini muffin tin for bite-sized treats that are perfect for kids or snacks on-the-go.
• Change the spices: Experiment with cinnamon, nutmeg, or even a hint of ginger for different flavor profiles.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

First things first! Preheat your oven to 375F and line your muffin tin with liners. This ensures that your muffins won’t stick, making cleanup a breeze!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients until they are well combined. This step is essential as it helps distribute all those lovely spices evenly throughout your batter.

Step 3: Mix Wet Ingredients

In another large bowl, whisk together all of the wet ingredients until smooth. Then gently fold in the dry mixture using a spatula until just combined; it’s okay if there’s still some flour visible. This keeps your muffins light and fluffy!

Step 4: Add Chocolate Chips

Now comes the fun part—add in those delicious chocolate chips! Stir until no more flour is visible but be careful not to over-stir; we want tender muffins here. Let your batter rest for about 15 minutes so it can thicken up nicely.

Step 5: Bake Your Muffins

Divide the batter evenly among the 12 muffin cavities. For an extra touch, sprinkle some additional chocolate chips on top! Place them in the oven and bake for about 22-25 minutes. The results should be moist muffins that need just a little cooling time before diving in.

These Gluten Free Pumpkin Muffins (High Protein) will quickly become a favorite in your home—enjoy every last bite!

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

Baking can be a delightful experience, especially when you have a few handy tips in your back pocket! Here are some pro tips to ensure your Gluten Free Pumpkin Muffins turn out perfectly every time.

• Use fresh pumpkin puree: While canned pumpkin works well, using fresh pumpkin can enhance the flavor and nutrition. Simply roast and blend your own pumpkin to give your muffins a fresher taste!

• Don’t skip the resting time: Allowing the batter to rest for 15 minutes helps the gluten-free flour absorb moisture, resulting in a better texture. This simple step leads to muffins that are light and fluffy!

• Be careful not to overmix: Gently fold in the dry ingredients until just combined. Overmixing can lead to dense muffins, so aim for a few flour streaks remaining before you add chocolate chips.

• Experiment with mix-ins: Feel free to add nuts or seeds to the batter for extra crunch and nutrition. Chopped walnuts or sunflower seeds can complement the pumpkin flavor beautifully!

• Check doneness with a toothpick: Since these muffins are moist, it’s important to check if they’re done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

Serving these delightful muffins is as fun as baking them! Their warm, spiced aroma makes them perfect for cozy gatherings or a simple afternoon treat. Here are some ideas to present them beautifully.

Garnishes

• Cinnamon sprinkle: A light dusting of cinnamon sugar on top adds an extra touch of sweetness and warmth.
• Maple syrup drizzle: A drizzle of pure maple syrup enhances the fall flavors and gives your muffins an indulgent finish.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits adds brightness and balances the sweetness of the muffins.
• Yogurt parfait: Serve with a side of coconut yogurt layered with granola for added texture and protein.
• Chai tea: Pairing these muffins with a warm cup of chai tea creates a comforting autumn experience.
• Nut butter spread: Offer almond or cashew butter on the side for those who enjoy an extra protein boost on their muffin slice.

These Gluten Free Pumpkin Muffins are sure to impress at any gathering or simply as part of your cozy home routine. Enjoy baking and sharing this healthy treat!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can whip up a batch to enjoy throughout the week, making them a great snack or quick breakfast option.

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 storage, keep 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. Be sure to label with the date!

Reheating

• Remove muffins from the freezer and let them thaw overnight in the refrigerator.
• For a quick reheat, microwave on low power for 15-20 seconds.
• Alternatively, you can reheat muffins in a preheated oven at 350°F for about 10 minutes.

FAQs

Here are some frequently asked questions about making these delicious Gluten Free Pumpkin Muffins (High Protein).

Can I use different sweeteners instead of coconut sugar?

Yes! You can substitute coconut sugar with other granulated sweeteners like maple sugar or brown sugar, but be sure to adjust quantities as needed based on sweetness preference.

How do I make Gluten Free Pumpkin Muffins (High Protein) vegan?

To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Just mix and let it sit until it thickens before adding it to your wet ingredients!

What should I do if my muffins turn out too dense?

If your muffins are dense, try not to over-mix the batter. Additionally, ensure that your baking powder is fresh and properly measured. A lighter hand when incorporating dry and wet ingredients will yield fluffier results.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins! They’re not only delicious but also packed with protein and wholesome ingredients that make them a guilt-free treat. Whether you’re enjoying them fresh out of the oven or saved for later, I’m sure they’ll become a favorite in your home. Happy baking!