Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful fall treat that’s both healthy and satisfying, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! They are soft, moist, and bursting with pumpkin flavor, making them perfect for cozy mornings or as a sweet snack throughout the day. I love how they come together quickly and easily, which is why they’ve become a staple in my home during the fall season. Whether it’s a busy weekday or a family gathering, these muffins are sure to be a hit!

What sets this recipe apart is not only its delicious taste but also its nutritious profile. With 7 grams of protein packed into each muffin, you can enjoy a guilt-free treat that fuels your day without sacrificing flavor.

Why You’ll Love This Recipe

• Simple Preparation: These muffins come together in just a few steps, making them perfect for even the busiest bakers.
• Family-Friendly: Everyone loves the warm, inviting flavors of pumpkin and chocolate chips! These muffins are sure to please kids and adults alike.
• Make-Ahead Convenience: Bake a batch on the weekend and enjoy them all week long. They freeze beautifully too!
• Healthy Ingredients: Made with wholesome ingredients like pumpkin puree and coconut sugar, they’re a treat you can feel good about indulging in.

Ingredients You’ll Need

You won’t believe how simple and wholesome these ingredients are! Each one plays an important role in creating those deliciously moist muffins you’ll love. Let’s gather what you need:

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

The beauty of these Gluten Free Pumpkin Muffins is their flexibility! Feel free to get creative with different flavors and textures that suit your taste:

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch.
• Change the Sweetener: Substitute maple syrup for coconut sugar for a different sweetness profile.
• Mix Up the Spices: Experiment with adding cinnamon or nutmeg to enhance those cozy fall flavors.
• Swap the Chocolate Chips: Use dried cranberries or raisins instead of chocolate chips for a fruity twist.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly and perfectly rise as they cook. Don’t forget to line your muffin tin with liners; this makes for easy removal later on!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This step is crucial because it helps distribute the baking powder and spices evenly throughout the flour mixture.

Step 3: Mix 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 until smooth helps create that lovely moist texture in your muffins.

Step 4: Combine Wet and Dry Mixtures

Now it’s time to add the dry ingredients to your wet mixture! Stir gently with a spatula until just combined—don’t worry if some flour remains visible; over-mixing can lead to tough muffins. Allow your batter to rest for about 15 minutes; this helps improve the texture of your finished muffins.

Step 5: Add Chocolate Chips & Bake

Fold in those delicious paleo chocolate chips until fully incorporated. Then divide the batter evenly among the muffin cavities—about two-thirds full each works best. If you want an extra touch of sweetness on top, sprinkle some additional chocolate chips before baking. Place them in the oven and bake for 22-25 minutes. Remember that these muffins will be quite moist, so let them cool in the tin for about 15 minutes before transferring them to a wire rack.

Enjoy every bite of these healthy Gluten Free Pumpkin Muffins (High Protein)! They’re perfect alongside your morning coffee or as an afternoon pick-me-up. Happy baking!

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

Making these muffins is a breeze, and with a few handy tips, you can ensure they turn out perfectly every time!

• Use room temperature ingredients: Bringing your eggs and pumpkin puree to room temperature helps create a smoother batter and ensures even baking.

• Don’t overmix the batter: Stir until just combined to keep the muffins light and fluffy. Overmixing can lead to dense muffins that don’t rise well.

• Let the batter rest: Allowing the batter to sit for 15 minutes before baking helps the gluten free flour absorb moisture fully, resulting in a better texture.

• Check for doneness with a toothpick: Since these muffins are moist, inserting a toothpick should come out with a few moist crumbs but not wet batter. This ensures they’re perfectly baked without being dry.

• Experiment with add-ins: Feel free to swap out or add ingredients like nuts or seeds for extra nutrition and crunch. Just remember to adjust baking times as necessary.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins are perfect for any occasion! Serve them warm from the oven or at room temperature for a cozy treat that everyone will love.

Garnishes

• Nut butter drizzle: A swirl of almond or sunflower seed butter on top adds creaminess and rich flavor.
• Coconut yogurt dollop: A spoonful of coconut yogurt can introduce a refreshing tangy contrast that pairs beautifully with the spices.
• Pumpkin seeds: Sprinkling some toasted pumpkin seeds on top right before serving adds a delightful crunch and enhances the pumpkin flavor.

Side Dishes

• Fruit salad: A vibrant mix of seasonal fruits adds brightness and freshness, balancing the sweetness of the muffins perfectly.
• Chai tea: The warming spices in chai complement pumpkin flavors beautifully, making it an ideal beverage pairing for fall.
• Greek yogurt parfait: Layering Greek yogurt with granola and berries creates an excellent breakfast option alongside these muffins.
• Smoothie bowl: A smoothie bowl filled with spinach, banana, and nut milk is not only nutritious but also provides a refreshing contrast to the hearty muffins.

These serving suggestions will elevate your Gluten Free Pumpkin Muffins experience, making it even more enjoyable! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep, allowing you to enjoy a healthy snack or breakfast option throughout the week. They store well and maintain their delicious flavor, making them an ideal choice for busy mornings or cozy afternoons.

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 1 week.

Freezing

• Wrap each muffin individually in plastic wrap to prevent freezer burn.
• Place wrapped muffins in a freezer-safe bag or container.
• Freeze for up to 3 months.

Reheating

• For quick reheating, microwave a muffin for 15-20 seconds.
• If you prefer a crispy exterior, reheat muffins in a toaster oven at 350°F (175°C) for about 5-7 minutes.

FAQs

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

Can I make these Gluten Free Pumpkin Muffins (High Protein) without chocolate chips?

Absolutely! You can omit the chocolate chips if you’d like or replace them with nuts or dried fruit for a different flavor profile.

How do I know when my Gluten Free Pumpkin Muffins (High Protein) are done baking?

The muffins are done when they are lightly golden on top and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I substitute the coconut sugar in this recipe?

Yes, you can use other sweeteners like maple syrup or honey, but be aware that this may alter the texture slightly. Adjust liquid ingredients accordingly if necessary.

What can I use instead of avocado oil?

You can substitute avocado oil with melted refined coconut oil or any neutral-flavored oil such as sunflower or grapeseed oil.

Are these muffins suitable for kids?

Yes! These muffins are not only nutritious but also delicious, making them an excellent snack option for kids.

Final Thoughts

I hope you enjoy baking these delightful Gluten Free Pumpkin Muffins! They’re not just healthy; they’re packed with flavor and perfect for any occasion. Share them with family and friends, or keep them all to yourself—they’re that good! I can’t wait for you to experience the joy of this recipe. Happy baking!