Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins (High Protein) are the perfect treat for fall. Made with wholesome ingredients, they are not only delicious but also packed with 7g of protein per muffin. Whether you need a quick breakfast, a snack for your kids, or a festive dessert, these muffins fit the bill. Their moist texture and delightful pumpkin flavor will satisfy your cravings while keeping your nutrition in check.

Why You’ll Love This Recipe

• High in Protein: Each muffin contains 7g of protein, making them a great option for a filling snack or breakfast.
• Nutritious Ingredients: Utilizing pumpkin puree and coconut sugar adds vitamins and minerals without compromising flavor.
• Easy to Make: The straightforward instructions allow even novice bakers to whip up these muffins with ease.
• Versatile Flavor: Perfectly spiced with pumpkin pie spice, these muffins can be enjoyed on their own or paired with nut butter.
• Perfect for Meal Prep: Bake a batch at the start of the week and enjoy them as convenient snacks throughout.

Tools and Preparation

To make these Gluten Free Pumpkin Muffins successfully, you’ll need some essential tools. Having the right kitchen equipment ensures an easier cooking process and better results.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Importance of Each Tool

• Muffin tin: This specialized pan helps create perfectly shaped muffins that rise evenly during baking.
• Mixing bowls: Using separate bowls for wet and dry ingredients allows for better mixing and prevents clumping.
• Spatula: A spatula is essential for folding ingredients together gently without over-mixing the batter.

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

Add-ins

• 1 cup paleo chocolate chips (182g)

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Preheat the Oven

Preheat your oven to 375°F. Line your muffin tin with liners to ensure easy removal after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together all the dry ingredients until well combined. This includes gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt.

Step 3: Combine Wet Ingredients

In another large bowl, whisk together all of the wet ingredients until smooth. This includes pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredient mixture into the wet mixture. Stir gently using a spatula until some flour is still visible to avoid over-mixing.

Step 5: Add Chocolate Chips

Fold in the paleo chocolate chips carefully until no more flour is visible. Allow the batter to rest for about 15 minutes before proceeding.

Step 6: Bake the Muffins

Divide the batter evenly among the 12 muffin cavities. Optionally, sprinkle extra chocolate chips on top. Bake in the preheated oven for 22-25 minutes. The muffins will be moist; let them cool in the tin for about 15 minutes before transferring them to a wire rack to finish cooling. Enjoy!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are delightful on their own, but they can be enhanced with various toppings and accompaniments. Here are some serving suggestions to elevate your muffin experience.

With Nut Butter

• Almond or peanut butter spread on top adds a creamy texture and nutty flavor, enhancing the muffins’ taste.

Drizzled with Maple Syrup

• A light drizzle of maple syrup brings extra sweetness and pairs perfectly with the pumpkin spice flavor.

Topped with Whipped Coconut Cream

• For a dairy-free option, whipped coconut cream adds a luxurious touch that complements the muffins’ moistness.

Served Warm with Hot Beverage

• Pair these muffins with a warm cup of coffee or herbal tea for a cozy snack or breakfast.

As a Breakfast Sandwich

• Split the muffin in half and fill it with sliced turkey or chicken and avocado for a protein-packed breakfast option.

With Fresh Fruit

• Serve alongside seasonal fruits like apple slices or berries for a refreshing contrast and added nutrients.

How to Perfect Gluten Free Pumpkin Muffins (High Protein)

Achieving the perfect gluten free pumpkin muffins is easy with a few simple tips. Follow these guidelines to ensure your muffins come out delicious every time.

• Measure flour accurately: Use the spoon-and-level method to avoid dense muffins by ensuring you don’t pack the flour too tightly.

• Use room temperature ingredients: Bringing eggs and pumpkin puree to room temperature helps them blend more smoothly into the batter.

• Don’t over-mix the batter: Stir until just combined; this will help keep your muffins fluffy rather than dense.

• Let batter rest: Allowing the batter to rest for 15 minutes before baking improves texture and rise in gluten free baked goods.

• Check for doneness: Insert a toothpick into the center; if it comes out clean or with a few crumbs, your muffins are ready!

• Store properly: Keep leftover muffins in an airtight container at room temperature to maintain freshness for several days.

Best Side Dishes for Gluten Free Pumpkin Muffins (High Protein)

Pairing side dishes with your gluten free pumpkin muffins can create a balanced meal. Here are some great options to consider:

1. Greek Yogurt
   A dollop of Greek yogurt adds creaminess and extra protein, making your meal more filling.

2. Fruit Salad
   A colorful mix of seasonal fruits provides freshness and balances the flavors of sweet muffins.

3. Chia Seed Pudding
   This nutritious side dish is rich in fiber and can be flavored with vanilla or cinnamon for added taste.

4. Smoothie Bowl
   Blend up your favorite fruits and top it with nuts and seeds, creating a vibrant side that complements the muffin’s flavor.

5. Oatmeal
   A warm bowl of oatmeal topped with nuts or seeds offers heartiness and pairs well with pumpkin spice notes.

6. Cottage Cheese
   High in protein, cottage cheese served alongside can enhance the nutritional value of your breakfast or snack.

7. Veggie Sticks with Hummus
   Fresh vegetables paired with hummus add crunch and healthy fats, creating a satisfying contrast to sweet muffins.

8. Nut Mix
   A handful of mixed nuts provides crunchiness and healthy fats, perfect for snacking alongside muffins.

Common Mistakes to Avoid

Making these gluten free pumpkin muffins can be a delightful experience, but certain mistakes can hinder your results. Here are some common pitfalls to avoid:

• Ignoring ingredient measurements – Always use precise measurements for ingredients. This ensures the right texture and flavor in your muffins.
• Overmixing the batter – Mixing too much can lead to dense muffins. Stir just until combined and let the batter rest.
• Skipping the cooling time – Cutting into the muffins too soon can cause them to fall apart. Allow them to cool in the tin before transferring.
• Not checking oven temperature – An incorrect oven temperature can affect baking time and muffin rise. Use an oven thermometer for accuracy.
• Using expired ingredients – Check the freshness of your baking powder and spices. Expired ingredients can ruin your muffins’ flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers to prevent sticking.

Freezing Gluten Free Pumpkin Muffins (High Protein)

• Freeze muffins individually wrapped in plastic wrap, then in a freezer-safe bag.
• They will last up to 3 months in the freezer.

Reheating Gluten Free Pumpkin Muffins (High Protein)

• Oven – Preheat to 350°F and bake for about 10 minutes until warmed through.
• Microwave – Heat for 15-20 seconds for a quick warm-up.
• Stovetop – Place in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding gluten free pumpkin muffins.

What makes these Gluten Free Pumpkin Muffins high in protein?

These muffins contain unflavored collagen peptides, which add protein without altering flavor or texture.

Can I use other sweeteners instead of coconut sugar?

Yes! You may substitute with maple syrup or honey, but adjust liquid ingredients accordingly.

Are there alternatives for chocolate chips?

Absolutely! You can use chopped nuts, dried fruits, or even seeds as tasty mix-ins.

How should I store my Gluten Free Pumpkin Muffins?

Store them in an airtight container at room temperature for up to 5 days or freeze them for longer storage.

Can I make these muffins vegan?

Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based chocolate chips.

Final Thoughts

These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also versatile. They make a perfect snack or breakfast option that caters to various dietary needs. Feel free to customize with different mix-ins or spices based on your preferences. Enjoy baking!