Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delicious treat that captures the essence of fall, you’ve come to the right place! These Gluten Free Pumpkin Muffins (High Protein) are not only bursting with pumpkin flavor but also packed with wholesome goodness. They’re perfect for busy mornings, cozy family gatherings, or even as a sweet snack during your afternoon break. I love whipping up a batch of these muffins; they make my kitchen smell like autumn and bring a smile to everyone’s face!

What makes this recipe truly special is its simplicity and the use of nutritious ingredients. With a whole can of pumpkin and just the right amount of sweetness from coconut sugar, you can enjoy a muffin that’s both satisfying and healthy. Plus, each muffin contains 7 grams of protein—what’s not to love?

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you’ll have warm muffins fresh from the oven in no time!
• Family-friendly: Everyone will love these muffins—kids and adults alike can’t resist that pumpkin spice flavor.
• Healthy indulgence: Enjoy a sweet treat without the guilt since these are gluten-free and made with wholesome ingredients.
• Make-ahead convenience: Bake a batch at the start of your week, and you’ll have breakfast or snacks ready whenever you need them.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! This list is short, making it easy to whip up these delightful muffins in no time.

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 or ingredients based on your preferences.

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Change up the sweetener: Try using maple syrup instead of coconut sugar for a different taste.
• Spice it up: Add a pinch of ginger or nutmeg for an extra layer of warmth in flavor.
• Go fruitier: Mix in some dried cranberries or raisins for added sweetness and texture.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This step ensures that your muffins bake evenly and rise beautifully. Don’t forget to add liners to your muffin tin; this will make it easier to pop them out after baking!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This includes the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these thoroughly helps distribute the leavening agents evenly throughout the batter.

Step 3: Mix Wet Ingredients

In another bowl, whisk together all of the wet ingredients until smooth. This includes your pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract. Combining these ingredients well is important because it helps create a moist batter that will yield fluffy muffins.

Step 4: Combine Wet and Dry Mixtures

Now it’s time to bring it all together! Pour the dry ingredients into the bowl with the wet ingredients and stir with a spatula until most of the flour is incorporated but some remains visible. This prevents overmixing which can lead to dense muffins.

Step 5: Fold in Chocolate Chips and Rest Batter

Gently fold in those delicious paleo chocolate chips until no more flour is visible—yay for chocolate! Now let your batter rest for about 15 minutes; this allows it to thicken slightly which leads to better texture in the final muffins.

Step 6: Bake Your Muffins

Divide your batter evenly between the 12 muffin cavities. If you like, sprinkle some extra chocolate chips on top for good measure! Pop them in the oven and bake for about 22-25 minutes. Remember that these muffins are quite moist due to their pumpkin content; so let them cool in the tin for about 15 minutes before transferring them to a wire rack to finish cooling.

And there you have it—warm and cozy Gluten Free Pumpkin Muffins (High Protein) ready to enjoy! Perfect with your morning coffee or as an afternoon snack. Enjoy every bite!

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

Baking can be a delightful adventure, and with these tips, you’ll ensure your Gluten Free Pumpkin Muffins turn out perfectly every time!

• Measure Ingredients Carefully: Accurate measurements are crucial in baking. Using a kitchen scale can help achieve the perfect texture and flavor, especially since gluten-free flours can behave differently than regular flour.

• Don’t Overmix: Once you combine the wet and dry ingredients, mix just until you no longer see flour. Overmixing can lead to dense muffins instead of the light, fluffy texture we all love!

• Rest the Batter: Allowing the batter to rest for 15 minutes helps the gluten-free flour hydrate and improves the overall texture of the muffins, leading to a more enjoyable bite.

• Use Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature before mixing. This helps them combine more easily and results in a smoother batter.

• Experiment with Add-ins: Feel free to get creative! Nuts, seeds, or dried fruits can be added to the muffin batter for an extra boost of flavor and nutrition.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These muffins not only taste amazing on their own but can also be presented in fun ways that make them even more appealing!

Garnishes

• Cinnamon Sugar Sprinkle: A light dusting of cinnamon sugar on top adds a sweet touch that complements the pumpkin spice beautifully.
• Chopped Pecans: Sprinkling some chopped pecans on top right before baking gives a lovely crunch and enhances the nutty flavors of the muffins.

Side Dishes

• Greek Yogurt: A dollop of dairy-free Greek yogurt makes for a creamy side option that pairs perfectly with the moist muffins while adding protein.
• Fresh Fruit Salad: A refreshing fruit salad featuring apples, pears, or berries adds brightness and balances out the rich flavors of pumpkin.
• Nut Butter Spread: Serve your muffins with almond or cashew butter for an extra layer of flavor and healthy fats that will keep you satisfied.
• Herbal Tea: A warm cup of herbal tea serves as a comforting beverage that complements these autumnal treats wonderfully, making for a cozy snack time experience.

With these tips and serving ideas, your Gluten Free Pumpkin Muffins are sure to be a hit at any gathering or simply enjoyed as a delightful snack throughout your day!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins (High Protein) are perfect for meal prep! You can easily whip up a batch in advance and enjoy them throughout the week. They store well and make for a quick snack or a delightful breakfast option.

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 freshness, you can 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.
• Store in the freezer for up to 3 months.

Reheating

• To reheat from frozen, simply thaw at room temperature for a couple of hours.
• For quicker reheating, microwave on medium power for about 30 seconds to 1 minute until warmed through.
• If reheating from the fridge, microwave for about 15-20 seconds per muffin.

FAQs

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

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

Yes! While this recipe calls for gluten free 1-to-1 flour, you can experiment with other gluten-free flours like almond flour or oat flour, but keep in mind that the texture may vary.

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

You can increase the protein content by adding more unflavored collagen peptides or incorporating protein powder into the dry ingredients. Just adjust other liquid components slightly if necessary.

Can I substitute sweeteners in this recipe?

Absolutely! If coconut sugar isn’t available, you can use brown sugar or maple syrup as substitutes. Keep in mind that this may alter the flavor slightly.

How many calories are in Gluten Free Pumpkin Muffins (High Protein)?

Each muffin contains approximately 216 calories. This makes them a healthy choice for snacks or dessert!

Final Thoughts

I hope you’re as excited to make these Gluten Free Pumpkin Muffins (High Protein) as I am! They’re not only healthy and packed with flavor but also incredibly versatile for any time of day. Enjoy making them, and don’t hesitate to share your experience with me. Happy baking!