Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delicious and healthy treat to celebrate the flavors of fall, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! Not only do they capture the essence of pumpkin spice season, but they also deliver a nutritious boost with each bite. I love making these muffins on busy weekends or when friends come over for coffee. They disappear quickly and bring smiles all around!

What makes this recipe even more special is how easy it is to whip up a batch. With simple ingredients and minimal prep time, you can enjoy warm muffins right out of the oven in no time. Plus, they’re perfect for breakfast on-the-go or a delightful afternoon snack.

Why You’ll Love This Recipe

• High in Protein: Each muffin packs 7g of protein, making them a satisfying choice for any time of day.
• Easy to Make: With straightforward steps, even novice bakers can create these tasty treats.
• Fall Flavors: The combination of pumpkin and pumpkin pie spice brings the cozy taste of autumn into your kitchen.
• Family-Friendly: Kids love the sweetness from coconut sugar and chocolate chips, while parents appreciate the wholesome ingredients.
• Make Ahead: Bake a batch at the start of the week for quick snacks or breakfast options that stay fresh!

Ingredients You’ll Need

These Gluten Free Pumpkin Muffins are made with simple, wholesome ingredients that you may already have in your pantry. Let’s gather what you need to bring this festive recipe to life!

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

Mix-ins

• 1 cup paleo chocolate chips (182g)

Variations

This recipe is wonderfully flexible! Feel free to get creative with substitutions or additions that suit your taste.

• Add nuts: Toss in some chopped walnuts or pecans for an added crunch.
• Change the sweetener: Use maple syrup or honey instead of coconut sugar for a different flavor profile.
• Spice it up: Add a pinch of cayenne or ginger for an extra kick.
• Try different mix-ins: Swap chocolate chips with dried cranberries or raisins for a fruity twist.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Start by preheating your oven to 375F and lining your muffin tin with liners. This step ensures that your muffins bake evenly and don’t stick to the pan.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk together all your dry ingredients until they are well combined. This helps evenly distribute the leavening agents and spices throughout the flour.

Step 3: Combine Wet Ingredients

In another bowl, whisk together all of your wet ingredients until smooth. It’s important to mix them thoroughly so that every muffin gets that delightful pumpkin flavor.

Step 4: Mix Dry into Wet

Gently add the dry mixture into the wet mixture using a spatula until just combined. You want some flour still visible; over-mixing can lead to dense muffins.

Step 5: Stir in Chocolate Chips and Rest Batter

Fold in those yummy chocolate chips before letting the batter rest for about 15 minutes. This pause allows the gluten-free flour to hydrate, resulting in moist muffins.

Step 6: Bake Your Muffins

Divide the batter evenly among the muffin cavities and sprinkle with extra chocolate chips if you’d like! Bake them in your preheated oven for about 22-25 minutes. The muffins will be moist, so let them cool slightly before transferring them to a wire rack.

And there you have it! These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also packed with nutrients—perfect for enjoying with family and friends!

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

Making these muffins is a breeze, but a few small tips can elevate them to perfection!

• Use fresh ingredients: Always check that your baking powder and spices are fresh. This ensures the best rise and flavor in your muffins.

• Do not over-mix: Stir the batter just until the flour is incorporated. Over-mixing can lead to dense muffins instead of fluffy ones.

• Let the batter rest: Allowing the batter to sit for 15 minutes helps with texture and moisture, resulting in a more tender muffin.

• Experiment with add-ins: Try adding nuts or dried fruits for an extra crunch or chew. This keeps things exciting and adds more nutrition!

• Cool before serving: Letting your muffins cool in the tin for a bit allows them to firm up, making them easier to remove without falling apart.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins are perfect for any occasion! Serve them warm for breakfast or as an afternoon snack, and watch everyone enjoy their deliciousness.

Garnishes

• A sprinkle of cinnamon: Dust a little ground cinnamon on top just before serving for an extra hint of spice and warmth.
• Chopped walnuts: Add some chopped walnuts on top for a nice crunch and added health benefits.

Side Dishes

• Yogurt parfait: Pair these muffins with a yogurt parfait made from dairy-free yogurt, granola, and seasonal fruits. It adds creaminess and balances flavors beautifully!
• Fresh fruit salad: A refreshing fruit salad complements the sweetness of the muffins while providing vibrant colors and nutrients.
• Smoothie: A green smoothie loaded with spinach, banana, and almond milk makes for a nutritious side that rounds out your meal perfectly.
• Nut butter spread: Serve with a side of almond or cashew butter for dipping; it adds healthy fats and protein to keep you satisfied longer.

Enjoy these fabulous Gluten Free Pumpkin Muffins as part of your wholesome meals this fall! They’re sure to be a hit with family and friends alike!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! They store well and make for a quick grab-and-go breakfast or snack throughout the week.

Storing Leftovers

• Allow muffins to cool completely.
• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate them 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. Label with the date for reference!

Reheating

• Thaw muffins overnight in the refrigerator if frozen.
• Reheat in the microwave for about 15-20 seconds or until warmed through.
• For a fresher taste, warm in the oven at 350F for about 5-7 minutes.

FAQs

Here are some common questions about these delightful muffins!

Can I make these Gluten Free Pumpkin Muffins (High Protein) vegan?

Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and ensure your chocolate chips are dairy-free.

How many grams of protein are in each Gluten Free Pumpkin Muffin (High Protein)?

Each muffin contains approximately 7 grams of protein, making them a nutritious snack option!

Can I use a different sweetener instead of coconut sugar?

Absolutely! You could try using maple syrup or agave nectar, but keep in mind that this may alter the texture slightly.

What can I use instead of avocado oil?

You can substitute avocado oil with melted refined coconut oil or another neutral-flavored oil like grapeseed or sunflower oil.

How do I know when my muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready!

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only deliciously festive but also packed with protein to keep you fueled throughout your day. Whether you’re enjoying them fresh out of the oven or as part of your meal prep, I’m sure they will bring warmth and joy to your kitchen. Happy baking, and feel free to share your creations!