Fall is the perfect time to enjoy delicious pumpkin-flavored treats. These Gluten Free Pumpkin Muffins are not only flavorful but also packed with protein, making them a great snack or breakfast option. They are easy to make and perfect for anyone who follows a gluten-free diet.
Why Make This Recipe
These Gluten Free Pumpkin Muffins are a fantastic way to enjoy the seasonal flavor of pumpkin. They are high in protein thanks to the collagen peptides, making them a healthier choice compared to regular muffins. Plus, they’re gluten-free, so they can be enjoyed by those with gluten sensitivities. Adding in chocolate chips makes them extra special and indulgent, yet they remain nutritious.
How to Make Gluten Free Pumpkin Muffins
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 (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)
Directions:
- Preheat your oven to 375°F (190°C) and add liners to your muffin tin.
- In a large bowl, whisk together the dry ingredients until combined.
- In another large bowl, whisk together all of the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible.
- Fold in the chocolate chips and continue stirring until no more flour is visible. Be careful not to over-stir!
- Allow the batter to rest for 15 minutes.
- Divide the batter evenly between the 12 muffin cavities. Top with a few extra chocolate chips if desired.
- Transfer to the oven and bake for 22-25 minutes. The muffins will be moist, so let them cool slightly before eating.
- Allow them to cool in the muffin tin for 15 minutes before transferring to a wire rack to finish cooling. Enjoy!
How to Serve Gluten Free Pumpkin Muffins
These muffins can be served warm or at room temperature. They make a great breakfast on the go, a midday snack, or a sweet treat alongside your favorite warm beverage, like coffee or tea.
How to Store Gluten Free Pumpkin Muffins
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just place them in a freezer-safe bag, and they will last up to 3 months. When you’re ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.
Tips to Make Gluten Free Pumpkin Muffins
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- If you want, you can add nuts or seeds for extra texture and nutrition.
- Try using different spices like cinnamon or nutmeg for added flavor.
Variations
You can easily make these muffins your own! Consider adding different mix-ins such as chopped walnuts, pecans, or cranberries for a twist on the flavor. You can also swap out the chocolate chips for dried fruit if you’d like a less sweet option.
FAQs
1. Can I make these muffins without collagen peptides?
Yes! If you prefer not to use collagen peptides, you can substitute it with an additional ½ cup of gluten-free flour.
2. Are these muffins vegan-friendly?
To make them vegan, you can use flax eggs instead of regular eggs, and replace the honey or coconut sugar with a vegan sweetener.
3. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, just make sure it’s cooked and pureed until smooth. It will work just fine in this recipe.
Gluten Free Pumpkin Muffins
Ingredients
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
Mix-Ins
- 1 cup paleo chocolate chips (182g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and add liners to your muffin tin.
- In a large bowl, whisk together the dry ingredients until combined.
- In another large bowl, whisk together all of the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible.
- Fold in the chocolate chips and continue stirring until no more flour is visible. Be careful not to over-stir!
- Allow the batter to rest for 15 minutes.
Baking
- Divide the batter evenly between the 12 muffin cavities. Top with a few extra chocolate chips if desired.
- Transfer to the oven and bake for 22-25 minutes. The muffins will be moist, so let them cool slightly before eating.
- Allow them to cool in the muffin tin for 15 minutes before transferring to a wire rack to finish cooling. Enjoy!