Gluten Free Pumpkin Muffins (High Protein) Recipe
If you’re on the hunt for a cozy, delicious treat that’s both nourishing and indulgent, these Gluten Free Pumpkin Muffins (High Protein) are exactly what you need. Loaded with real pumpkin flavor and boosted with protein-packed collagen peptides, these muffins strike a perfect balance between moist sweetness and wholesome goodness. Whether you’re gluten sensitive, craving fall-inspired flavors, or simply want a snack that fuels your day, these muffins deliver comfort and nutrition in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtful ingredient choices—each one playing a crucial role in creating the muffins’ tender texture, rich flavor, and high protein content. Grab these staples, and you’re well on your way to baking magic!
- 1 ¼ cup gluten free 1-to-1 flour (156g): Ensures your muffins are light and fluffy without any gluten.
- ½ cup unflavored collagen peptides (49g): Adds a fantastic protein boost while keeping texture silky and moist.
- 1 tbsp pumpkin pie spice: Infuses that warm, nostalgic spiced flavor true to pumpkin treats.
- 1 tsp baking powder: Gives your muffins the perfect lift to be soft and airy.
- ¼ tsp baking soda: Helps with rise and balances the acidity from pumpkin.
- ½ tsp kosher salt: Enhances all the flavors and balances sweetness.
- 1 can pumpkin puree (15oz): The star ingredient—moist, vibrant, and loaded with nutrients.
- 2 large eggs: Provide structure and bind the muffins together beautifully.
- ½ cup coconut sugar (81g): A natural sweetener with a caramel-like hint that pairs with pumpkin perfectly.
- ¼ cup avocado oil (or melted refined coconut oil): Adds moisture without overpowering taste—plus healthy fats.
- 1 tsp vanilla extract: Builds depth and rounds out the pumpkin pie spice’s warmth.
- 1 cup paleo chocolate chips (182g): Optional, but these pockets of melty chocolate make every bite more exciting!
How to Make Gluten Free Pumpkin Muffins (High Protein)
Step 1: Prep Your Oven and Muffin Tin
Begin by heating your oven to 375°F. Line your muffin tin with paper liners to ensure easy removal and neat muffins. This simple step sets the stage for perfectly baked, non-stick muffins later on.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Combining these well ensures your leavening is evenly distributed and each muffin gets a perfect balance of spices.
Step 3: Whisk Wet Ingredients
In a separate bowl, beat the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and homogenous. The smoothness here helps the wet and dry ingredients combine effortlessly, guaranteeing a tender crumb.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture and stir gently using a spatula. Don’t worry if you still see a bit of flour here and there—over-mixing can make your muffins tough. This is the point where your batter is just sagging with promise and perfect pumpkin flavor.
Step 5: Fold in Chocolate Chips and Rest Batter
Gently fold the paleo chocolate chips into the batter. Letting the batter rest for 15 minutes at this stage allows the gluten-free flour and collagen to fully hydrate, resulting in extra moist and tender muffins that practically melt in your mouth.
Step 6: Bake to Perfection
Evenly distribute the batter among 12 muffin cups. For an extra-special touch, sprinkle a few additional chocolate chips on top of each muffin. Bake in your preheated oven for 22 to 25 minutes. Keep in mind, these muffins will be juicy and soft, so allow them to cool in the tin for 15 minutes before transferring to a rack to cool completely.
How to Serve Gluten Free Pumpkin Muffins (High Protein)
Garnishes
To elevate your Gluten Free Pumpkin Muffins (High Protein), consider sprinkling a light dusting of cinnamon or cinnamon sugar on top once cooled. A drizzle of a simple maple glaze made from maple syrup and powdered sugar can also add a delightful contrast of sweetness that complements the pumpkin and spice perfectly.
Side Dishes
These muffins are fantastic all on their own, but pairing them with a creamy dollop of Greek yogurt or a smear of nut butter takes the experience to the next level. If serving for breakfast or brunch, fresh fruit like berries or sliced apples alongside your muffins make for a colorful and nutritious plate.
Creative Ways to Present
For a party or special occasion, arrange the Gluten Free Pumpkin Muffins (High Protein) in a rustic basket lined with a cozy linen napkin. You might even serve them warm with mini jars of honey or almond butter as fun spread options—inviting your guests to customize each bite with a little extra love.
Make Ahead and Storage
Storing Leftovers
Leftover muffins keep wonderfully in an airtight container at room temperature for 2 to 3 days. Stored this way, they maintain their moistness and softness, so you can enjoy them fresh-tasting without fuss.
Freezing
These muffins freeze beautifully! Place them in a freezer-safe bag or container and pop them in the freezer for up to 3 months. Freeze them individually if you want to grab a quick treat anytime without thawing the whole batch.
Reheating
To refresh frozen (or leftover) muffins, simply microwave for 20 to 30 seconds or warm them in a toaster oven at low heat until heated through. This quick step revives that fresh-from-the-oven softness and the melty chocolate goodness.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute with regular all-purpose flour if gluten is not a concern for you. However, using gluten-free flour is key to preserving the intended texture and making these muffins safe for those avoiding gluten.
What is the benefit of collagen peptides in this recipe?
Collagen peptides add protein and help keep the muffins moist and tender. Plus, they offer additional health perks, like supporting hair, skin, joint, and muscle health while adding subtle texture improvements.
Can I replace pumpkin puree with another ingredient?
You might try sweet potato or butternut squash puree as alternatives, which will give a similar texture and natural sweetness, though the classic pumpkin pie spice flavor is most perfect with pumpkin.
Are the chocolate chips necessary?
Chocolate chips add a delightful sweet contrast and are highly recommended, but if you prefer, you can omit them or swap for nuts, dried fruit, or seeds to keep the flavor varied and increase texture.
How do I make these muffins vegan?
To adapt this recipe for a vegan diet, consider using flax eggs (ground flaxseed mixed with water), a plant-based protein powder in place of collagen, and select dairy-free chocolate chips. Keep in mind the texture may slightly differ.
Final Thoughts
I truly hope you give these Gluten Free Pumpkin Muffins (High Protein) a try because they have become an absolute favorite in my kitchen. They’re not only bursting with seasonal warmth and cozy spice but also pack a nourishing punch that keeps you fueled and satisfied. Once you try them, I bet you’ll have a new go-to recipe for all your pumpkin cravings and protein needs rolled into one irresistible muffin!
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Gluten Free Pumpkin Muffins (High Protein) Recipe
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Delight in these Gluten Free Pumpkin Muffins that are packed with high protein from collagen peptides and balanced flavors from pumpkin spice and chocolate chips. Perfect for a nutritious breakfast or snack, these moist and flavorful muffins combine wholesome ingredients with easy preparation, making them a great choice for gluten-free and high-protein diets.
Ingredients
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line your muffin tin with liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until thoroughly combined.
- Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil (or melted refined coconut oil), and vanilla extract until smooth and well blended.
- Combine Mixtures: Add the dry ingredients into the wet ingredients and stir gently with a spatula. It’s okay if some flour is still visible; do not over-mix to avoid tough muffins.
- Add Chocolate Chips & Rest Batter: Fold in the paleo chocolate chips until the flour is fully incorporated but be careful not to over-stir. Let the batter rest for 15 minutes to improve texture.
- Scoop and Bake: Divide the batter evenly among 12 muffin cavities, optionally topping each with a few extra chocolate chips. Bake for 22-25 minutes until a toothpick inserted comes out mostly clean and tops are set.
- Cool Muffins: Allow the muffins to cool in the tin for 15 minutes to set their structure since they will be moist. Then transfer to a wire rack to cool completely before enjoying.
Notes
- Use gluten-free 1-to-1 flour to ensure proper texture and rise without gluten.
- Allow batter to rest before baking to improve muffin structure and moisture.
- Do not over-mix the batter to avoid dense or tough muffins.
- Store muffins in an airtight container at room temperature for 2-3 days or freeze for longer storage.
- Substitute avocado oil with melted refined coconut oil for a mild flavor and similar nutrition profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: gluten free pumpkin muffins, high protein muffins, pumpkin spice muffin, paleo chocolate chips, collagen peptide baking, healthy pumpkin muffins, gluten free baking
