Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a cozy, nutritious treat to brighten your day, you’ve come to the right place! These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also packed with wholesome ingredients. Imagine biting into a warm muffin filled with the comforting flavors of fall, all while knowing you’re nourishing your body. I love making these for weekend brunches with family or even for a quick breakfast on busy weekdays. They also make a delightful snack when that sweet craving hits!

These muffins are my go-to recipe when I want something healthy yet satisfying. With a whole can of pumpkin, a hint of pumpkin pie spice, and some chocolate chips for that extra sweetness, they check all the boxes. Trust me; once you try them, you’ll understand why they hold a special place in my heart!

Why You’ll Love This Recipe

• High in Protein: Each muffin packs 7g of protein, making it a great choice for fueling your day.
• Easy to Prepare: With just a few simple steps, you can whip up a batch in no time!
• Family-Friendly: Kids and adults alike will adore the rich pumpkin flavor and chocolatey goodness.
• Perfect for Meal Prep: Bake a batch ahead of time and enjoy them throughout the week.
• Festive Flavor: The warm spices make these muffins perfect for fall gatherings or cozy nights at home.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these delightful muffins! You probably have many of them in your pantry already.

For the Muffins

• 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
• 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
• 1 cup paleo chocolate chips (182g)

Variations

The beauty of this recipe is its flexibility! Feel free to get creative based on what you have or your personal preferences.

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch and nutrition.
• Change the Sweetener: Substitute coconut sugar with maple syrup or honey if preferred.
• Make It Vegan: Use flax eggs instead of regular eggs to make these muffins vegan-friendly.
• Spice It Up: Experiment with different spices like cinnamon or nutmeg for varied flavor profiles.

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 step is crucial because it ensures that your muffins bake evenly and rise beautifully. While the oven heats up, line your muffin tin with paper liners—this makes clean-up so much easier!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the dry ingredients—gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these together first helps ensure an even distribution of all ingredients throughout your batter.

Step 3: Mix Wet Ingredients

In another large bowl, whisk together the wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until completely smooth. This creamy mixture is what gives our muffins that moist texture we love!

Step 4: Combine Wet and Dry Mixtures

Now it’s time to combine! Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined. A few specks of flour are okay; over-mixing can lead to dense muffins. After mixing, allow the batter to rest for about 15 minutes—this helps improve texture and flavor.

Step 5: Fold in Chocolate Chips and Bake

Gently fold in those yummy paleo chocolate chips until no more flour is visible. Divide the batter evenly among the muffin cavities. If you’re feeling extra indulgent, sprinkle some additional chocolate chips on top before baking. Bake in your preheated oven for 22-25 minutes. The muffins should be puffed up and slightly golden when done.

Step 6: Cool and Enjoy!

Once baked, let those delicious muffins cool in the tin for about 15 minutes before transferring them to a wire rack to cool completely. Patience is key here—the wait will be worth it as they become perfectly moist and flavorful! Enjoy these delightful treats as part of breakfast or as an afternoon snack!

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

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

• Use room temperature eggs: Starting with room temperature ingredients helps the batter mix more smoothly and ensures a better rise in your muffins.

• Don’t skip the resting time: Allowing the batter to rest for 15 minutes helps hydrate the flour and results in a moister muffin with a tender crumb.

• Check for doneness with a toothpick: Since these muffins are quite moist, insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re ready!

• Experiment with spices: Feel free to adjust the pumpkin pie spice to your taste or add a pinch of nutmeg or cinnamon for an extra flavor boost.

• Store properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days or freeze for longer storage.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These muffins are not only delicious but also versatile! You can enjoy them as is or dress them up for an even more delightful experience.

Garnishes

• Chopped nuts: Sprinkle some chopped walnuts or pecans on top for added crunch and healthy fats.
• Coconut whipped cream: A dollop of coconut whipped cream can add a luscious touch and make these muffins feel extra special.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits like apples, pears, and berries adds freshness and balances the sweetness of the muffins.
• Yogurt parfait: Layered yogurt with granola and berries makes a perfect complement, enhancing protein intake while adding creaminess.
• Herbal tea: A warm cup of herbal tea pairs beautifully, soothing your palate while enjoying these festive treats together.

With these serving suggestions and pro tips, your Gluten Free Pumpkin Muffins will shine at any gathering or cozy morning! Enjoy every bite of this wholesome treat.

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep, making them an excellent choice for busy weeks ahead. You can whip up a batch and have delicious snacks or quick breakfasts ready to go!

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 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.
• They can be frozen for up to 3 months. Just label the bag with the date!

Reheating

• For best results, thaw muffins overnight in the refrigerator if frozen.
• Reheat in the microwave for about 15-20 seconds or until warmed through.
• Alternatively, you can reheat them in a toaster oven at 350F for about 5-7 minutes.

FAQs

Here are some common questions about these delightful muffins.

Can I make Gluten Free Pumpkin Muffins (High Protein) without eggs?

Yes! You can substitute the two eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Just let it sit for a few minutes to thicken.

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

Each muffin contains approximately 216 calories, making them a healthy snack option without compromising on taste.

What’s the best way to enjoy Gluten Free Pumpkin Muffins (High Protein)?

These muffins are delicious on their own, but you can also enjoy them warm with a smear of nut butter or alongside your favorite dairy-free yogurt!

Can I add other ingredients to my Gluten Free Pumpkin Muffins (High Protein)?

Absolutely! Feel free to mix in nuts, seeds, or dried fruits for added texture and flavor.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only packed with protein but also bursting with that cozy fall flavor we all love. Whether you’re enjoying them fresh out of the oven or saving some for later, I’m sure they’ll become a staple in your kitchen. Happy baking!