Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy treat that brings the flavors of fall into your kitchen, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! They are bursting with pumpkin goodness and are perfect for any occasion, whether it’s a family gathering or a busy weekday breakfast. These muffins not only satisfy your sweet tooth but also pack in a wholesome punch with 7g of protein each—making them an excellent choice for health-conscious friends and families.

This recipe is special to me because it combines simplicity with deliciousness. With just a few easy steps, you can whip up these delightful muffins that everyone will love. Plus, they’re great for meal prep; bake a batch on Sunday, and you’ll have tasty snacks ready to go throughout the week!

Why You’ll Love This Recipe

• Easy to make: With straightforward steps, you’ll have these muffins ready in no time!
• Protein-packed: Each muffin contains 7g of protein, making them a great option for fueling your day.
• Family-friendly: Kids and adults alike will enjoy the rich pumpkin flavor and chocolatey goodness.
• Perfectly moist: The combination of pumpkin puree and avocado oil keeps these muffins deliciously moist.
• Versatile: Enjoy them as a snack, dessert, or even breakfast—these muffins fit any occasion!

Ingredients You’ll Need

Let’s talk about the ingredients! This recipe calls for simple, wholesome ingredients that you can easily find at your local grocery store. Each one plays a vital role in creating those soft, flavorful muffins we all crave.

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! Here are some fun ways to customize your Gluten Free Pumpkin Muffins:

• Add nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Change the sweetener: If you prefer another sweetener, try maple syrup or honey instead of coconut sugar.
• Spice it up: Experiment with different spices like cinnamon or nutmeg to create your signature flavor.
• Make it fruity: Add dried cranberries or raisins for a chewy texture that pairs wonderfully with pumpkin.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

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

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This includes the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these dry ingredients first helps distribute the leavening agents evenly so that each muffin rises perfectly!

Step 3: Combine the Wet Ingredients

In another large bowl, whisk together all the wet ingredients until smooth. This includes the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract. The key here is to make sure everything is well incorporated; this will give your muffins that rich flavor we love!

Step 4: Bring It All Together

Now it’s time to add the dry ingredients into the wet mixture. Stir gently with a spatula until some flour is still visible—this prevents over-mixing which can lead to dense muffins. Once combined, fold in those delightful chocolate chips for that extra touch of sweetness!

Step 5: Let It Rest and Bake

Allow the batter to rest for about 15 minutes; this helps improve texture. Then divide it evenly between the muffin cavities—don’t forget to top them with extra chocolate chips if you fancy! Bake in your preheated oven for 22-25 minutes. Keep an eye on them; they will be moist but should spring back when gently pressed.

After baking, let your muffins cool in the tin for about 15 minutes before transferring them to a wire rack. This cooling time allows them to set perfectly—then enjoy every bite!

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

Baking can be a joyful experience, and with a few tips, you can ensure your Gluten Free Pumpkin Muffins turn out perfectly every time!

• Use fresh pumpkin puree: While canned pumpkin works great, using fresh pumpkin gives your muffins a vibrant flavor and adds a touch of seasonal freshness that enhances the overall taste.

• Don’t skip the resting period: Allowing the batter to rest for 15 minutes helps the gluten-free flour absorb moisture, resulting in a more tender muffin. This little step makes a big difference in texture!

• Measure ingredients accurately: For baked goods, precision is key! Use a kitchen scale for measuring flour and sugar to ensure your muffins rise beautifully and have the right consistency.

• Add extra chocolate chips: If you’re a chocolate lover, feel free to sprinkle some additional paleo chocolate chips on top before baking. This not only enhances the chocolatey goodness but also makes for an appealing presentation.

• 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 future snacking. Nothing beats having delicious muffins on hand!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are not just delicious; they can be served in various delightful ways that make them perfect for any occasion. Here are some ideas to elevate your serving game!

Garnishes

• Sprinkle of cinnamon: A light dusting of cinnamon on top adds a wonderful aromatic touch that complements the pumpkin flavor beautifully.
• Maple syrup drizzle: A drizzle of pure maple syrup can add an extra layer of sweetness that contrasts nicely with the muffins’ moist texture.

Side Dishes

• Fruit salad: A fresh fruit salad made with seasonal fruits like apples and pears brings brightness and balance to your muffin feast.
• Yogurt parfait: Layering dairy-free yogurt with granola and berries alongside your muffins creates a nutritious breakfast or snack option that’s both satisfying and filling.
• Chia seed pudding: This creamy treat made with almond milk and chia seeds is rich in fiber and protein, making it a great accompaniment that keeps in line with healthy eating goals.
• Herbal tea: A warm cup of herbal tea pairs beautifully with these muffins, enhancing their cozy flavors while providing a soothing beverage option perfect for fall.

With these serving suggestions and pro tips, you’re all set to enjoy your homemade Gluten Free Pumpkin Muffins! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can make a batch ahead of time to enjoy throughout the week. They store well and can be frozen, making them a convenient snack or breakfast option.

Storing Leftovers

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• If you live in a humid area, refrigerate them to prolong freshness.
• Always ensure they are completely cool before sealing to prevent moisture buildup.

Freezing

• To freeze, place muffins in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer them to a freezer-safe bag or container and label with the date.
• They can be frozen for up to 3 months without losing flavor or texture.

Reheating

• For best results, reheat muffins in the oven at 350°F (175°C) for about 5-10 minutes.
• Alternatively, microwave individual muffins for about 20-30 seconds until warmed through.
• Enjoy them warm for that freshly baked taste!

FAQs

Here are some common questions you might have about this recipe:

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 agave nectar. Just remember to reduce the liquid in the recipe slightly since these alternatives are liquid sweeteners.

How much protein is in each Gluten Free Pumpkin Muffin (High Protein)?

Each muffin contains approximately 7 grams of protein, thanks to the addition of unflavored collagen peptides.

Can I make these muffins vegan?

To make these muffins vegan, substitute the eggs with flax eggs or applesauce. Use a plant-based chocolate chip option as well.

Can I add nuts to my Gluten Free Pumpkin Muffins (High Protein)?

Absolutely! Chopped walnuts or pecans would be delicious additions. Just fold them into the batter along with the chocolate chips.

How long do these muffins take to bake?

These muffins typically take about 22-25 minutes to bake at 375°F (190°C), but always check with a toothpick to ensure they come out clean!

Final Thoughts

I hope you love making these Gluten Free Pumpkin Muffins as much as I do! They’re not only delicious but also packed with protein and perfect for any fall occasion. Whether you’re enjoying them fresh out of the oven or savoring them throughout the week, they will surely brighten your day. Happy baking!