Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful treat that captures the essence of fall, you’ve come to the right place! These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also packed with nutrition. They’re perfect for busy mornings, afternoon snacks, or even a cozy family gathering. With a whole can of pumpkin and a touch of coconut sugar, these muffins are sure to please everyone, especially those who are mindful of their dietary choices.

What makes these muffins truly special is how easy they are to whip up. You don’t need to be a master baker; just follow along as I guide you through each step. Trust me, once you smell them baking in your oven, you’ll understand why this recipe has become a favorite in my home!

Why You’ll Love This Recipe

• Nutritious and filling: Each muffin packs in 7g of protein, making them great for keeping you satisfied.
• Easy to prepare: With just a few simple steps, you can have a batch of warm muffins ready in no time!
• Perfectly sweet: Lightly sweetened with coconut sugar, these muffins strike the right balance between indulgent and healthy.
• Family-friendly: Kids love the chocolate chips, while parents appreciate the wholesome ingredients.
• Make-ahead friendly: Bake a batch and enjoy them throughout the week for a quick breakfast or snack!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients that will come together to create these scrumptious muffins. They’re all about celebrating the flavors of fall while keeping it healthy and gluten-free!

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 wonderfully flexible! Feel free to experiment with different flavors and ingredients to make it your own.

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Spice it up: Experiment with additional spices like cinnamon or nutmeg for more warmth.
• Make it fruity: Stir in some dried cranberries or raisins for bursts of sweetness.
• Go dairy-free: Use dairy-free chocolate chips if you want to keep it completely dairy-free.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F. This is essential so that your muffins bake evenly and rise beautifully. Don’t forget to line your muffin tin with liners; this will make cleanup a breeze!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all the dry ingredients—gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these together first helps ensure that everything is evenly distributed throughout your batter.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the wet ingredients until they’re smooth. This includes the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract. It’s important that these blend well so that every muffin has that delicious pumpkin flavor!

Step 4: Mix Together

Gently fold the dry ingredients into the wet mixture using a spatula until just combined. It’s okay if there are still some flecks of flour visible; over-mixing can lead to tough muffins! Afterward, stir in those lovely chocolate chips.

Step 5: Bake Your Muffins

Divide your batter evenly among the muffin cavities. If you like a little extra chocolatey goodness on top, sprinkle some more chocolate chips before placing them into the oven. Bake for 22-25 minutes until they’re golden brown on top. Remember that they will be moist inside—allow them to cool in the pan for about 15 minutes before transferring them to a wire rack.

Enjoy your warm Gluten Free Pumpkin Muffins with friends and family! They are sure to become a seasonal favorite in your home too!

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

Making these muffins can be a delightful experience, and with a few helpful tips, you’ll ensure they turn out perfectly every time!

• Use fresh ingredients: Ensure your baking powder is fresh for optimal rising. Old leavening agents can lead to dense muffins that don’t rise well.

• Let the batter rest: Allowing the batter to rest for about 15 minutes not only helps the flavors meld but also lets the gluten-free flour hydrate, resulting in a better texture.

• Don’t over-mix: Gently stir until just combined when adding the dry ingredients to the wet ones. Over-mixing can lead to tough muffins, so it’s okay if a little flour is still visible.

• Check for doneness: Since these muffins are moist due to the pumpkin puree, insert a toothpick into the center; it should come out clean or with just a few crumbs attached for perfect results.

• Experiment with add-ins: Feel free to mix in nuts or dried fruits along with the chocolate chips for added flavor and texture. This customization can make each batch uniquely yours!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These muffins are not only delicious on their own but can also be served in various creative ways that enhance their appeal!

Garnishes

• Cinnamon sugar sprinkle: A light dusting of cinnamon sugar on top adds a lovely sweetness and enhances the fall flavors.
• Maple syrup drizzle: A warm drizzle of maple syrup can elevate these muffins into an even more indulgent treat.

Side Dishes

• Chia seed pudding: A creamy chia seed pudding complements the muffins beautifully while adding extra protein and fiber.
• Fruit salad: A refreshing mix of seasonal fruits such as apples, pears, and pomegranates provides a bright contrast to the rich flavors of pumpkin.
• Nut butter: Pairing your muffin with almond or peanut butter adds healthy fats and protein, making it an excellent snack choice.
• Yogurt bowl: Serve these muffins alongside a bowl of dairy-free yogurt topped with granola or seeds for a wholesome breakfast option.

Enjoy your gluten-free pumpkin muffins as part of a cozy fall spread or as an on-the-go snack!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can easily whip up a batch ahead of time and enjoy them throughout the week. They store well, making them an excellent option for busy days when you need a quick snack or breakfast.

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 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. When you’re ready to eat, simply thaw them at room temperature or heat them in the microwave.

Reheating

• To reheat from room temperature, place muffins in the microwave for about 15-20 seconds.
• If frozen, microwave on high for 30-45 seconds, checking to ensure they are warmed through.
• Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

Here are some common questions you might have about these delicious muffins!

Can I use another type of flour instead of gluten free flour?

While this recipe is designed for gluten free flour, you can experiment with other flours like almond or oat flour. Keep in mind that the texture and flavor may vary.

How can I increase the protein in these Gluten Free Pumpkin Muffins (High Protein)?

You can add additional protein by incorporating more collagen peptides or even adding nuts or seeds into the batter for extra crunch and nutrition!

What is the best way to store Gluten Free Pumpkin Muffins (High Protein)?

Store these muffins in an airtight container at room temperature for short-term storage. For long-term storage, freeze them individually wrapped until you’re ready to enjoy!

Can I make these muffins vegan?

Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based yogurt as a substitute for moisture if needed.

Final Thoughts

I hope you find joy in making these Gluten Free Pumpkin Muffins! They not only capture the essence of fall with their warm spices and pumpkin flavor but also provide a healthy boost of protein. They’re perfect for breakfast on-the-go or as a cozy afternoon treat. Enjoy baking, and don’t hesitate to share your muffin-making adventures with friends and family! Happy baking!