Gluten Free Pumpkin Muffins (High Protein)

If you’re looking for a delightful treat that captures the essence of fall, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! Made with wholesome ingredients and packed with flavor, they are perfect for busy mornings, cozy family gatherings, or when those sweet cravings hit. Each muffin is a little celebration of pumpkin goodness, making them a favorite in my kitchen.

What makes these muffins extra special is not just their taste but also their nutrition. With 7 grams of protein per muffin and lightly sweetened with coconut sugar, they’re a guilt-free indulgence that the whole family will love!

Why You’ll Love This Recipe

• Easy to Make: These muffins come together in no time! With simple steps and minimal cleanup, you can whip up a batch even on your busiest days.
• Family-Friendly: Everyone from kids to adults loves the warm, comforting flavors of pumpkin and chocolate chips. They make a great snack or dessert!
• Healthy Twist: Enjoy the fall flavors without the extra calories. These muffins are gluten-free and high in protein, so you can feel good about enjoying them.
• Perfect for Meal Prep: Make a batch ahead of time and have delicious snacks ready to grab during the week. They freeze beautifully too!
• Versatile Flavor: Enjoy them plain or customize with your favorite add-ins. They’re a blank canvas for your baking creativity!

Ingredients You’ll Need

Let’s talk about the simple and wholesome ingredients that go into these delightful muffins. You likely have most of them in your pantry already!

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)

Variations

This recipe is flexible and can be tailored to suit your tastes or dietary needs. Here are some fun ideas to switch things up!

• Add nuts: Toss in some chopped walnuts or pecans for added crunch and healthy fats.
• Mix in spices: Experiment with ginger or cinnamon for an extra kick of flavor that complements the pumpkin beautifully.
• Use different sweeteners: If you prefer, you can substitute honey or maple syrup for coconut sugar; just adjust the liquid content accordingly.
• Make it dairy-free: Ensure your chocolate chips are dairy-free to keep this recipe completely free from animal products.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat Your Oven

First things first! Preheat your oven to 375°F (190°C). This step is crucial because it ensures even baking from the moment you pop those muffins in.

Step 2: Prepare Your Muffin Tin

Line your muffin tin with liners or grease it lightly if you prefer to skip liners. This will prevent any sticking and make cleanup easier—always a win!

Step 3: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients until they’re well blended. This helps distribute the baking powder and spices evenly throughout the batter, ensuring every bite is full of flavor.

Step 4: Mix Wet Ingredients

In another bowl, whisk together all of your wet ingredients until smooth. It’s important that everything is well combined here so that every muffin gets that lovely pumpkin taste.

Step 5: Combine Wet and Dry Mixtures

Now it’s time to bring it all together! Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined—don’t over-mix! A few lumps are okay; they will bake out.

Step 6: Fold in Chocolate Chips

Gently fold in your chocolate chips until no more flour is visible. The chocolate chips add a delicious sweetness that pairs beautifully with pumpkin.

Step 7: Let Batter Rest

Allow your batter to rest for about 15 minutes. This helps create a fluffier muffin texture by letting the gluten-free flour absorb moisture.

Step 8: Fill Muffin Tins & Bake

Divide the batter evenly among the muffin cavities—don’t forget to sprinkle some extra chocolate chips on top if you like! Bake them in your preheated oven for about 22-25 minutes until they’re golden brown and firm to the touch.

Step 9: Cool Down & Enjoy!

Once baked, let your muffins cool in the tin for about 15 minutes before transferring them to a wire rack. Patience is key here—the muffins will be quite moist, so allowing them to cool makes them easier to handle and enhances their flavor!

And there you have it! Your delicious Gluten Free Pumpkin Muffins (High Protein) are ready to enjoy. Whether as an afternoon snack or breakfast on-the-go, I hope they bring warmth and joy into your home this season!

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

Baking can be a fun and rewarding experience, especially when you keep a few simple tips in mind to ensure your muffins turn out perfectly every time!

• Measure accurately: Use a kitchen scale or measuring cups specifically designed for dry ingredients to ensure you have the right amount of flour. This prevents dense muffins and helps maintain a light texture.

• Let the batter rest: Allowing the batter to rest for 15 minutes before baking helps the gluten-free flour hydrate properly, resulting in a better rise and texture in your muffins.

• Don’t overmix: When combining wet and dry ingredients, mix just until you can no longer see dry flour. Overmixing can lead to tough muffins, so keep it gentle!

• Check for doneness: Since these muffins are moist, use a toothpick inserted into the center; it should come out clean or with just a few crumbs attached. This ensures they are baked perfectly without being undercooked.

• Store properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days or freeze them for longer storage. This way, you can enjoy them whenever that pumpkin craving hits!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

Presentation is key when it comes to serving your delicious muffins! Here are some delightful ways to present them that will make your treat even more inviting.

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 adds a creamy, dreamy touch that complements the pumpkin spice beautifully.
• Cinnamon sugar sprinkle: A light dusting of cinnamon sugar after baking gives a sweet finish and enhances the warm flavors of fall.

Side Dishes

• Fresh fruit salad: A colorful bowl of mixed seasonal fruits adds freshness and balances the sweetness of the muffins.
• Yogurt parfait: Layer some dairy-free yogurt with granola and berries for a nutritious side that pairs well with any muffin.
• Smoothie: Whip up a pumpkin spice smoothie using banana, almond milk, and spices for a complementary drink that echoes the flavors in your muffins.
• Nut butter spread: Serve alongside an array of nut butters like almond or cashew butter for dipping; this adds protein and creates a delightful flavor combination.

With these serving ideas and tips, your Gluten Free Pumpkin Muffins (High Protein) will be not only delicious but also beautifully presented, making them perfect for sharing at gatherings or enjoying as an everyday snack!

Make Ahead and Storage

These Gluten Free Pumpkin Muffins are perfect for meal prep, making them an ideal choice for busy weeks or cozy fall mornings. You can whip up a batch ahead of time, ensuring that you always have a delicious, protein-packed snack or breakfast option on hand.

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 freshness, store them in the refrigerator for up to a week.

Freezing

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

Reheating

• Remove muffins from the freezer and let them thaw in the refrigerator overnight if possible.
• To reheat, microwave each muffin for about 15-20 seconds or until warmed through.
• Alternatively, you can reheat in a toaster oven at 350F for about 5 minutes.

FAQs

Here are some common questions you might have about these tasty muffins:

Can I use other sweeteners instead of coconut sugar in Gluten Free Pumpkin Muffins (High Protein)?

Yes! You can substitute coconut sugar with maple syrup or honey. Just remember to adjust the liquid content slightly since both options are liquid sweeteners.

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

To boost the protein even more, consider adding extra collagen peptides or incorporating nuts and seeds into the batter. Chia seeds or ground flaxseed are great options!

Are these muffins suitable for kids?

Absolutely! These muffins make a nutritious snack that kids will love. They’re not only healthy but also sweet and satisfying!

What can I add to my Gluten Free Pumpkin Muffins (High Protein) for extra flavor?

Feel free to mix in nuts, dried fruit, or even spices like cinnamon for added flavor. Each addition will bring its own unique twist!

Final Thoughts

I hope you enjoy making these delicious Gluten Free Pumpkin Muffins as much as I do! They are not just a treat but also a wholesome option that brings warmth and comfort to your day. Perfectly spiced and rich in protein, they’re sure to become a favorite. Don’t hesitate to experiment with different add-ins and flavors—your kitchen is your playground! Happy baking!