Gluten Free Pumpkin Muffins (High Protein) Recipe
These Gluten Free Pumpkin Muffins are a high-protein, deliciously moist treat perfect for fall or any time you want a nutritious snack. Made with gluten-free flour, collagen peptides, pumpkin puree, and paleo chocolate chips, they offer a balance of flavors with the warm spices of pumpkin pie seasoning. Ideal for those seeking a gluten-free, high-protein baked good without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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 (15 oz)
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until all ingredients are evenly combined.
- Mix Wet Ingredients: In another large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until the mixture is smooth and well-blended.
- Combine Wet and Dry: Add the dry ingredients mixture into the wet ingredients bowl. Gently stir with a spatula until some flour is still visible to avoid overmixing, which helps maintain a tender texture.
- Add Chocolate Chips and Rest Batter: Fold the paleo chocolate chips into the batter thoroughly but carefully, ensuring no flour remains visible. Then let the batter rest for 15 minutes to hydrate.
- Fill Muffin Tin and Bake: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle a few extra chocolate chips on top of each muffin for garnish. Place the tin in the oven and bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for 15 minutes to set properly since they are moist. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep muffins tender and moist.
- Resting the batter for 15 minutes allows the gluten-free flours to hydrate, improving texture.
- Using unflavored collagen peptides boosts protein without altering flavor.
- Avocado oil can be substituted with melted refined coconut oil if preferred.
- Make sure muffins cool well before eating to avoid a gummy texture.
- These muffins freeze well; store cooled muffins in an airtight container or freezer bag.
Keywords: gluten free pumpkin muffins, high protein muffins, pumpkin pie spice muffins, paleo chocolate chip muffins, healthy pumpkin muffins, gluten free baking