Name: Gluten Free Pumpkin Muffins (High Protein) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
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; 1 can pumpkin puree (15 oz); 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)

Jump to Recipe

If you’re looking for a wholesome treat that combines the cozy flavors of fall with a powerful protein punch, look no further than this Gluten Free Pumpkin Muffins (High Protein) Recipe. These muffins are soft, moist, and bursting with warm pumpkin pie spices, while also delivering a satisfying boost of protein thanks to unflavored collagen peptides. Whether you need a quick breakfast, a post-workout snack, or a comforting dessert, these muffins are a delightful way to indulge without guilt. Plus, they’re naturally gluten free and packed with flavor, making them a perfect choice for a wide range of diets and taste buds.

A close-up of a small, single-layer chocolate chip muffin with a soft, crumbly brown texture, broken open to reveal melted dark chocolate chips inside and on top. The muffin sits on a piece of light beige parchment paper on a round plate with a white marbled texture. In the background, there is a metal baking tray with two more muffins wrapped in parchment paper, slightly blurry. Soft natural light highlights the muffin’s texture and chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe calls for simple yet carefully selected ingredients, each playing a vital role in flavor, texture, and nutrition. From the rich, earthy pumpkin puree that brings moisture, to the collagen peptides that up the protein count without changing the taste, every component is essential for making these muffins truly special.

1 ¼ cup gluten free 1-to-1 flour (156g): A perfect gluten free base that maintains the soft crumb of traditional muffins.
½ cup unflavored collagen peptides (49g): Adds high-quality protein and gives these muffins a nutritious lift.
1 tbsp pumpkin pie spice: Blends cinnamon, nutmeg, and cloves for that signature autumn warmth.
1 tsp baking powder: Helps the muffins rise beautifully and stay fluffy.
¼ tsp baking soda: Works alongside the baking powder to provide lift and tenderness.
½ tsp kosher salt: Enhances the overall flavors and balances the sweetness.
1 can pumpkin puree (15oz): Moistures the muffin with natural pumpkin flavor and a velvety texture.
2 large eggs: Binds ingredients together and contributes to a tender crumb.
½ cup coconut sugar (81g): A natural sweetener that lends caramel notes without overpowering the pumpkin.
¼ cup avocado oil (or melted refined coconut oil): Adds moisture and healthy fats for richness.
1 tsp vanilla extract: Brings a sweet aromatic depth to the batter.
1 cup paleo chocolate chips (182g): Melty pockets of decadence that perfectly complement the warm spices.

How to Make Gluten Free Pumpkin Muffins (High Protein) Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375°F so it reaches the right temperature while you prep the batter. Line a 12-cup muffin tin with liners — this makes cleanup easier and helps the muffins come out clean and pretty after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt. This ensures all leavening agents and spices are evenly distributed, which sets the foundation for perfectly textured muffins.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until you have a smooth batter. The wet ingredients bring moisture and sweetness, which balance the dry mixture beautifully.

Step 4: Incorporate Dry into Wet Ingredients

Pour the dry mixture into the wet ingredients and stir gently with a spatula. It’s okay if you still see a bit of flour – over-mixing can make muffins dense, so aim for a just-combined batter that’s a little lumpy.

Step 5: Fold in the Chocolate Chips and Rest

Carefully fold in the paleo chocolate chips until evenly distributed. Let the batter rest for 15 minutes before filling your muffin cups. This resting time lets the gluten free flour fully hydrate, promising a tender crumb.

Step 6: Bake and Cool

Divide the batter evenly into the prepared muffin tin. Add a few extra chocolate chips on top if you like things extra chocolatey. Bake for 22 to 25 minutes until the tops spring back lightly when touched. Since these muffins are moist, let them cool in the tin for 15 minutes before transferring to a wire rack to cool completely. This step helps them set perfectly and avoids crumbling.

How to Serve Gluten Free Pumpkin Muffins (High Protein) Recipe

The image shows a close-up of six golden brown muffins in a silver metal muffin tray, each muffin wrapped in light beige parchment paper. The muffins have a slightly cracked top with large, dark brown chocolate chips scattered on the surface. The tray sits on a white marbled surface with bright sunlight highlighting the texture of the muffins, making the chocolate chips shine slightly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair, sprinkle some chopped toasted pecans on top right after baking, or dust with a light shake of cinnamon sugar before serving. A smear of creamy nut butter or a drizzle of maple syrup also pairs delightfully, enhancing both flavor and nutrition.

Side Dishes

These muffins delightfully complement a cup of herbal tea or a rich latte, making for a cozy snack or breakfast. Pairing them with fresh fruit or a colorful salad balances the richness while keeping the meal light and satisfying.

Creative Ways to Present

Turn these muffins into mini dessert parfaits by layering crumbled muffin pieces with Greek yogurt and a drizzle of honey. Or slice them in half and add a dollop of whipped cream cheese sweetened with a touch of vanilla for a simple yet elegant treat perfect for brunch gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to three days. Keep them away from direct sunlight and humidity to maintain their moist, tender texture and flavor.

Freezing

These muffins freeze beautifully when wrapped individually in plastic wrap or placed in a freezer-safe bag. Freeze for up to three months. Thaw at room temperature or pop straight into a warm oven or toaster oven to refresh their softness.

Reheating

To enjoy your muffins warm, reheat in a microwave for about 20 seconds or in a preheated 350°F oven for 5 to 7 minutes. Reheating brings out the pumpkin and spice aroma and melts the chocolate chips back into delicious gooey spots.

FAQs

Can I substitute the collagen peptides with another protein powder?

Yes, you can substitute collagen peptides with other protein powders like pea or whey, but it may alter the texture slightly. Collagen peptides are flavorless and keep the muffins moist, so choose a mild-tasting powder for the best results.

Are these muffins suitable for a paleo diet?

Almost! They use paleo chocolate chips and natural sweeteners, but the gluten free flour blend varies. Using a paleo-approved flour blend can make these muffins fully paleo-friendly.

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just roast and puree fresh pumpkin until smooth. Use an equal amount to substitute the canned pumpkin puree, and your muffins will have the same wonderful taste and texture.

How long do these muffins stay fresh?

Stored properly in an airtight container, these muffins stay fresh for about three days at room temperature. For longer freshness, refrigerate them for up to a week.

Can I make these dairy free?

This recipe is already dairy free as it uses avocado or refined coconut oil instead of butter, making it perfect for those avoiding dairy.

Final Thoughts

Sharing this Gluten Free Pumpkin Muffins (High Protein) Recipe with you feels like passing along a little seasonal joy that’s as nourishing as it is tasty. Whether you’re new to gluten free baking or a muffin aficionado looking for a protein-packed twist, this recipe is a keeper. I hope you enjoy every warm, spiced, chocolate-studded bite as much as I do — happy baking and even happier eating!