Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful way to embrace the fall season, these Gluten Free Pumpkin Muffins (High Protein) are just what you need. They capture all the cozy flavors of autumn while being packed with nutrition. Each muffin is not only easy to whip up but also makes for a perfect snack or breakfast option that your whole family will love. Imagine biting into a warm, fluffy muffin filled with rich pumpkin flavor and gooey chocolate chips—it’s pure comfort in every bite!

This recipe is a cherished favorite in my home. It’s great for busy weeknights, family gatherings, or even as a healthy treat to pack in lunchboxes. Plus, with 7 grams of protein per muffin, you can feel good about fueling your day.

Why You’ll Love This Recipe

• Super Easy to Make: With just a few simple steps, you’ll have delicious muffins fresh from the oven in no time.
• Healthy and Wholesome: These muffins use whole ingredients that are gluten-free and refined sugar-free, making them a guilt-free indulgence.
• Family-Friendly: Everyone in your household will enjoy these sweet treats, especially with the addition of chocolate chips!
• Perfect for Meal Prep: Bake a batch ahead of time and enjoy them throughout the week as a quick breakfast or snack.
• Festive Flavor: The pumpkin pie spice brings that classic fall flavor that makes these muffins perfect for seasonal celebrations.

Ingredients You’ll Need

Let’s take a look at the simple and wholesome ingredients that come together to make these delightful Gluten Free Pumpkin Muffins. You might already have some of these staples in your pantry!

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

One of the best things about this recipe is its flexibility. Feel free to get creative and customize it to suit your taste!

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch and flavor boost.
• Experiment with spices: If you’re feeling adventurous, try adding different spices like cinnamon or nutmeg for a unique twist.
• Make it dairy-free: Substitute the chocolate chips with dairy-free alternatives if you prefer.
• Swap the sweetener: If coconut sugar isn’t available, feel free to use maple syrup or another sweetener of your choice.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This is an important step because you want your muffins to bake evenly from the very start. While the oven warms up, line your muffin tin with liners so they’re ready for the batter!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all of the dry ingredients until they are well combined. This ensures that each muffin has an even distribution of flavors and textures. A good mix means no clumps when you pour in those wet ingredients!

Step 3: Combine Wet Ingredients

In another large bowl, whisk together all of your wet ingredients until smooth. This includes the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract. Mixing them well ensures that everything incorporates beautifully into the batter.

Step 4: Merge Mixtures

Now it’s time to bring it all together! Add your dry mixture into the wet mixture and stir gently with a spatula until just combined. It’s okay if there are still some bits of flour visible—over-mixing can lead to dense muffins.

Step 5: Add Chocolate Chips & Rest Batter

Gently fold in those delicious paleo chocolate chips! This adds sweetness and richness to each bite. After mixing them in, let your batter rest for about 15 minutes; this helps create moisture-rich muffins.

Step 6: Bake & Cool

Divide the batter evenly among the 12 muffin cavities and don’t forget to top with extra chocolate chips if you’d like! Bake in your preheated oven for about 22-25 minutes. The muffins will be moist, so let them cool in the tin for about 15 minutes before transferring them to a wire rack. Patience is key here—allowing them to cool helps enhance their texture! Enjoy every last crumb!

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

Baking can be a breeze when you have the right tips in your back pocket! Here are some helpful suggestions to ensure your Gluten Free Pumpkin Muffins turn out perfectly every time.

• Use fresh pumpkin puree: While canned pumpkin works well, using fresh puree can enhance the flavor and moisture of your muffins.
• Don’t overmix the batter: Stir until just combined to avoid dense muffins. Overmixing develops gluten, which can lead to a chewy texture—definitely not what you want for these fluffy delights!
• Let the batter rest: Allowing the batter to rest for 15 minutes before baking helps improve the texture. This gives the gluten-free flour time to hydrate fully, resulting in a better crumb.
• Check for doneness: Since ovens vary, check your muffins a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
• Store properly: Keep your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them between layers of parchment paper and place them in a zip-top bag.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins are perfect for any occasion! Whether you’re serving them at breakfast, as a snack, or even dessert, they are sure to impress. Here are some ideas on how to present and enjoy them.

Garnishes

• Chopped pecans or walnuts: Sprinkle some chopped nuts on top for added crunch and a nutty flavor that complements the pumpkin beautifully.
• A drizzle of maple syrup: A light drizzle brings extra sweetness and enhances the fall flavors without overpowering them.

Side Dishes

• Fruit salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the muffins—think apples, pears, and citrus!
• Yogurt parfait: Layer dairy-free yogurt with granola and fresh berries for a creamy side that pairs wonderfully with these muffins.
• Smoothie: A pumpkin spice smoothie made with almond milk, banana, and spices is a delightful complement that brings out all those cozy fall flavors.
• Nut butter dip: Serve with almond or cashew butter on the side for an extra protein boost. It’s deliciously satisfying when spread on warm muffins!

Now that you have these pro tips and serving suggestions in hand, you’re ready to enjoy your Gluten Free Pumpkin Muffins like never before! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep, making them an excellent option for busy mornings or snacks throughout the week. You can easily whip up a batch and store them for later, ensuring you always have a healthy treat on hand.

Storing Leftovers

• Store muffins in an airtight container at room temperature for up to 3 days.
• If you prefer them to stay fresh longer, place them in the refrigerator for up to a week.
• Always ensure the muffins are completely cooled before storing to prevent moisture buildup.

Freezing

• Allow the muffins to cool completely before freezing.
• Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag.
• They can be frozen for up to 3 months. Label the bag with the date for easy tracking.

Reheating

• For best results, reheat muffins in the oven at 350°F (175°C) for about 10 minutes until warmed through.
• Alternatively, you can microwave a muffin on high for 20-30 seconds; just be careful not to overheat it as it may become dry.

FAQs

Here are some common questions about these delicious muffins:

Can I use a different type of flour for Gluten Free Pumpkin Muffins (High Protein)?

Yes! While this recipe is specifically designed for gluten free 1-to-1 flour, you can try using almond flour or oat flour. Just keep in mind that adjustments may be needed for texture and moisture levels.

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

You can boost the protein content by adding more unflavored collagen peptides or incorporating protein powder into the dry ingredients. Just be sure to adjust the liquid accordingly to maintain the right batter consistency.

Are these muffins suitable for kids?

Absolutely! These muffins are not only nutritious but also packed with flavor that kids will love. Plus, they make a great snack option that’s healthier than traditional treats.

Can I omit the chocolate chips?

Yes! If you prefer a less sweet muffin, feel free to leave out the chocolate chips. You could also substitute them with nuts or dried fruit for added texture and flavor.

Final Thoughts

I hope this Gluten Free Pumpkin Muffins recipe finds its way into your kitchen and heart! With their delightful pumpkin spice flavor and high protein content, they’re sure to become a beloved staple. Enjoy making these muffins as much as you’ll enjoy devouring them! Happy baking!