Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy, delicious treat that perfectly captures the essence of fall, then you’ll adore these Gluten Free Pumpkin Muffins (High Protein). These muffins are not only packed with the warm flavors of pumpkin spice but also provide a healthy twist with a whopping 7g of protein per muffin! They’re ideal for busy weeknights or family gatherings where everyone can enjoy a festive snack without the guilt.

What makes this recipe even more special is how easy it is to whip up. You can have your kitchen smelling like autumn in no time, and trust me, once you take your first bite, you’ll be hooked. Whether you’re enjoying them with your morning coffee or as an after-school snack for the kids, these muffins are sure to bring smiles all around!

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have these delightful muffins ready in under an hour. Perfect for those busy days!
• Healthy Ingredients: Made with wholesome ingredients like pumpkin puree and coconut sugar, they satisfy your sweet tooth without any refined sugars.
• Family Favorite: Everyone loves the combination of pumpkin and chocolate chips—kids and adults alike will be asking for more!
• Make Ahead: These muffins store well, making them an excellent option for meal prep. Bake a batch ahead of time and enjoy them throughout the week.
• Festive Flavor: The warm spices combined with pumpkin create a cozy flavor that’s perfect for fall gatherings or any time of year!

Ingredients You’ll Need

These Gluten Free Pumpkin Muffins are made with simple, wholesome ingredients that you probably already have in your pantry. Let’s gather what we need to create this delightful treat!

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

One of the best things about these muffins is how flexible the recipe is! Feel free to customize it based on your preferences or what you have on hand.

• Add Nuts: Throw in some chopped walnuts or pecans for added crunch and nutrition.
• Spice it Up: If you love extra flavor, consider adding a pinch of nutmeg or ginger to enhance the spice profile.
• Use Different Sweeteners: Swap out coconut sugar for maple syrup or honey—just adjust the wet ingredients accordingly!
• Go Nut-Free: If you’re avoiding nuts entirely, replace avocado oil with applesauce for moisture without the nuts.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F. This ensures that when you’re ready to bake, your muffins will rise perfectly. While it’s warming up, line your muffin tin with liners so they pop out easily once baked.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all of your dry ingredients until everything is combined. This step is crucial because it helps distribute the leavening agents evenly throughout the flour. A well-mixed dry blend leads to fluffy muffins!

Step 3: Combine Wet Ingredients

In another bowl, whisk together all of your wet ingredients until they form a smooth mixture. Adding your wet ingredients to dry ones at this stage helps create a batter that’s moist and flavorful.

Step 4: Combine Batter

Now it’s time to fold in the dry mixture into the wet mixture using a spatula. Stir gently until some flour is still visible—be careful not to over-mix! This helps keep those lovely muffins light and airy. Allowing the batter to rest for 15 minutes lets everything meld together beautifully.

Step 5: Bake Your Muffins

Divide the batter evenly among the muffin cavities and sprinkle a few extra chocolate chips on top if desired. Bake in the preheated oven for about 22-25 minutes until they’re golden brown. Remember, these muffins will be quite moist inside, so let them cool in the tin for about 15 minutes before transferring them to a wire rack.

Enjoy every bite of these delightful Gluten Free Pumpkin Muffins (High Protein)! They are sure to become a favorite in your home just like they have in mine!

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

Baking can be a delightful adventure, and with these handy tips, you’ll create the perfect muffins every time!

• Measure your flour accurately: Using a kitchen scale can ensure you’re using the right amount of gluten free flour. Too much flour can lead to dense muffins, while too little may cause them to fall apart.
• Let the batter rest: Allowing the batter to sit for 15 minutes helps the ingredients settle and blend properly. This resting period also allows the gluten free flour to hydrate, leading to a better texture.
• Don’t over-mix: Mix just until combined for fluffy muffins! Over-mixing activates the starches in gluten free flour, which can make your muffins tough instead of light and airy.
• Check doneness with a toothpick: Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready! This ensures they are perfectly baked without being overcooked.
• Store properly: To keep your muffins fresh longer, store them in an airtight container at room temperature for up to three days or freeze them for later enjoyment. Just thaw at room temperature when you’re ready to indulge!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins are perfect on their own or dressed up for a more festive presentation. Here are some ideas to elevate your serving experience!

Garnishes

• Coconut whipped cream: A dollop of coconut whipped cream adds a creamy texture that contrasts beautifully with the moist muffins.
• Chopped nuts: Sprinkle some chopped walnuts or pecans on top for added crunch and flavor that complements the pumpkin spice.

Side Dishes

• Fresh fruit salad: A refreshing mix of seasonal fruits like apples, pears, and berries pairs well with the rich flavors of pumpkin muffins while adding brightness.
• Greek yogurt: A small bowl of dairy-free yogurt drizzled with honey or maple syrup offers a creamy contrast and boosts protein content.
• Herbal tea: Serve these muffins alongside warm herbal tea such as chai or cinnamon for a cozy afternoon treat. The spices will enhance the pumpkin flavor beautifully.
• Smoothie: A green smoothie packed with spinach, banana, and almond milk makes for a nutritious side that balances out the sweetness of the muffins.

Enjoy your baking adventure! These Gluten Free Pumpkin Muffins not only satisfy your sweet tooth but also provide wholesome goodness. Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also perfect for meal prep! You can whip up a batch ahead of time, making them an easy grab-and-go snack or breakfast option throughout the week.

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, refrigerate them in an airtight container for up to a week.

Freezing

• Wrap each muffin individually in plastic wrap or aluminum foil.
• Place wrapped muffins in a freezer-safe bag, removing as much air as possible.
• Freeze for up to 3 months. Don’t forget to label with the date!

Reheating

• For a quick warm-up, microwave a muffin on high for about 15-20 seconds.
• For a crispy exterior, reheat in a toaster oven at 350F for about 5-7 minutes.

FAQs

If you have any questions about this recipe, you’re in the right place!

Can I use another type of flour instead of gluten-free flour?

While this recipe is designed specifically for gluten-free flour, you can experiment with other flour types. However, results may vary, so be cautious with substitutions.

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

You can enhance the protein by adding more unflavored collagen peptides or incorporating protein powder. Just be sure to adjust other ingredients accordingly for consistency.

Are these Gluten Free Pumpkin Muffins (High Protein) suitable for kids?

Absolutely! These muffins are not only nutritious but also deliciously sweet with chocolate chips that kids will love. They make a great snack option!

What can I substitute if I don’t have avocado oil?

You can use melted refined coconut oil or another neutral oil like canola or sunflower oil as a substitute for avocado oil without compromising flavor.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins (High Protein) as much as I do! They’re not just a delightful treat but also packed with wholesome ingredients and protein to keep you satisfied. Whether you enjoy them fresh out of the oven or save some for later, they’re sure to bring a smile. Happy baking!