Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful way to embrace the flavors of fall, these Gluten Free Pumpkin Muffins (High Protein) might just become your new favorite! They are perfectly moist and bursting with pumpkin goodness, making them an ideal treat for busy weeknights or cozy family gatherings. I love whipping these up on weekends when the air turns crisp, and they fill my kitchen with that warm, spicy aroma that just feels like home. Plus, with 7g of protein per muffin, you can feel good about enjoying these tasty bites!

What makes these muffins truly special is how easy they are to make. With simple ingredients and a straightforward process, you’ll find yourself coming back to this recipe time and time again. Whether you’re enjoying them for breakfast, as an afternoon snack, or sharing them at a gathering, they’re sure to impress!

Why You’ll Love This Recipe

• High in Protein: Each muffin packs 7g of protein, making them a satisfying snack that keeps you fueled throughout the day.
• Easy to Prepare: With just a few simple steps, you’ll have fresh muffins ready to enjoy in no time!
• Family-Friendly: These muffins are a hit with everyone—kids love the chocolate chips, and adults appreciate the wholesome ingredients.
• Perfect for Meal Prep: Make a batch ahead of time to enjoy throughout the week. They’re great for busy mornings!
• Seasonally Delicious: The warm spices and pumpkin flavor make these muffins perfect for fall celebrations or any time you crave something festive.

Ingredients You’ll Need

Making these Gluten Free Pumpkin Muffins is super simple because they require just a handful of wholesome ingredients. You probably have many of them in your pantry already! Let’s gather what we 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)

Now that we have our ingredients ready let’s dive into making these mouthwatering muffins!

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up based on your preferences or what you have on hand.

• Change up the sweetener: If you’re not a fan of coconut sugar, try using maple syrup or agave nectar for a different taste.
• Add some nuts: For an extra crunch, toss in some chopped walnuts or pecans.
• Experiment with spices: Love cinnamon? Add an extra teaspoon or try adding nutmeg for more depth.
• Make it fruity: Swap out some chocolate chips for dried cranberries or raisins for a fun twist!

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This step is crucial as it ensures your muffins bake evenly and rise beautifully. Don’t forget to line your muffin tin with liners so they come out easily after baking!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This helps distribute the baking powder and spices evenly throughout the flour. A well-blended dry mixture leads to consistent flavor in every bite!

Step 3: Combine Wet Ingredients

In another large bowl, whisk together all the wet ingredients until smooth. Mixing these separately ensures that everything blends nicely without overworking the batter later on. Once combined, it’s time to bring both mixtures together!

Step 4: Combine Dry and Wet Mixtures

Carefully add the dry ingredients to the wet mixture using a spatula. Stir gently until you see only small flecks of flour remaining—over-mixing can lead to dense muffins! After mixing, let your batter rest for about 15 minutes; this helps create a better texture.

Step 5: Add Chocolate Chips and Bake

Fold in those delicious paleo chocolate chips until evenly distributed. Then divide the batter among your lined muffin cavities—don’t be shy about filling them! Top each muffin with a few extra chocolate chips if you’d like some melty goodness on top. Bake in your preheated oven for 22-25 minutes. Remember that gluten-free muffins can be quite moist; it’s important to let them cool slightly before digging in.

Enjoy your scrumptious Gluten Free Pumpkin Muffins (High Protein)! They’re perfect warm from the oven or stored for later snacking. Happy baking!

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

Baking these muffins is a delightful process, and with a few pro tips, you can ensure they turn out perfectly every time!

• Use Fresh Pumpkin Puree: If you have the time, roasting and pureeing fresh pumpkin can enhance the flavor of your muffins significantly compared to canned options.
• Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make your muffins dense instead of fluffy.
• Check for Doneness: Since oven temperatures can vary, it’s a good idea to start checking your muffins a couple of minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• 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 up to three months.
• Experiment with Add-Ins: Feel free to customize your muffins by adding nuts, seeds, or dried fruit. This not only adds variety but also boosts the nutritional value!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delicious gluten-free pumpkin muffins make for a versatile treat that can be enjoyed in various ways. Here are some fun ideas to elevate your serving experience!

Garnishes

• Chopped Nuts: Sprinkle some chopped walnuts or pecans on top of the muffins before baking for added crunch and flavor.
• Coconut Whipped Cream: A dollop of coconut whipped cream on top brings a creamy texture that complements the spiced muffin perfectly.

Side Dishes

• Fresh Fruit Salad: A colorful mix of seasonal fruits adds a refreshing contrast to the warm, spiced muffins. Think apples, pears, and pomegranate seeds!
• Yogurt Parfait: Layer some dairy-free yogurt with granola and fresh berries alongside your muffins for a balanced breakfast or snack.
• Nut Butter Spread: Serve with almond or cashew butter on the side for an extra protein boost that pairs nicely with pumpkin flavors.
• Herbal Tea: A cozy cup of herbal tea not only complements the flavors but also enhances the overall dining experience.

With these tips and serving suggestions, you’ll find yourself reaching for these Gluten Free Pumpkin Muffins again and again! Happy baking!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep! You can easily whip up a batch and have delicious, healthy snacks ready for the week ahead.

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 where they will last up to a week.

Freezing

• Wrap each muffin individually in plastic wrap or aluminum foil.
• Place the wrapped muffins in a freezer-safe container or bag.
• Freeze for up to 3 months. Make sure to label with the date!

Reheating

• To reheat from frozen, remove the muffin from the freezer and let it thaw at room temperature for about 30 minutes.
• Warm it in the microwave for about 15-20 seconds or until heated through.
• You can also reheat in a toaster oven at 350F for about 5-10 minutes.

FAQs

Here are some common questions you might have about this recipe:

Can I use almond flour instead of gluten-free flour for Gluten Free Pumpkin Muffins (High Protein)?

While almond flour has a different texture, you can try substituting half of the gluten-free flour with almond flour. Keep in mind that this may alter the final texture and moisture level of your muffins.

How much protein do Gluten Free Pumpkin Muffins (High Protein) contain?

Each muffin contains approximately 7 grams of protein, thanks to the addition of unflavored collagen peptides, making them a nutritious snack option!

Can I substitute coconut sugar with another sweetener?

Yes! You can use maple syrup or agave nectar as alternatives. Just adjust the liquid content since these sweeteners are more liquid than coconut sugar.

Are these muffins suitable for kids?

Absolutely! These muffins are not only nutritious but also delightful and flavorful. Kids will love their taste, and you can feel good about serving them a healthy treat.

Final Thoughts

I hope you enjoy making these Gluten Free Pumpkin Muffins as much as I do! They’re not only healthy but also packed with cozy fall flavors that everyone will appreciate. Whether it’s a snack after school or a treat with your morning coffee, these muffins are sure to bring joy to your kitchen. Happy baking, and I can’t wait to hear how yours turn out!