Gluten Free Pumpkin Muffins (High Protein) Recipe

If you’re craving a cozy, nutrient-packed treat that feels like autumn in every bite, these Gluten Free Pumpkin Muffins (High Protein) are exactly what you’ve been waiting for. Fluffy yet moist, with just the right touch of warm pumpkin pie spice and a delightful boost of protein, these muffins bring together wholesome ingredients that satisfy your sweet tooth and keep you energized throughout the day. Whether for breakfast on-the-go or a comforting afternoon snack, this recipe is simple to make yet bursting with flavors that feel like a hug from the inside out.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in creating that perfect texture and taste. From the pumpkin pie spice that brightens the flavors to the collagen peptides that pack in protein without compromising moisture, these items combine effortlessly to make wholesome and scrumptious muffins.

• Gluten free 1-to-1 flour (1 ¼ cup / 156g): Provides the essential base for these muffins, ensuring they are fluffy and gluten-free without any gritty texture.
• Unflavored collagen peptides (½ cup / 49g): Adds a wonderful protein boost that keeps these muffins filling and wholesome.
• Pumpkin pie spice (1 tbsp): Brings that classic autumn warmth with cinnamon, nutmeg, and clove.
• Baking powder (1 tsp): Helps the muffins rise beautifully for a nice tender crumb.
• Baking soda (¼ tsp): Works with the acidity in pumpkin to enhance the rise and texture.
• Kosher salt (½ tsp): Balances all the sweet and spicy flavors for depth.
• Pumpkin puree (1 can / 15oz): Adds natural moisture, vibrant color, and that unmistakable pumpkin flavor.
• Large eggs (2): Bind everything together while contributing richness and lift.
• Coconut sugar (½ cup / 81g): A natural, lower-glycemic sweetener that adds caramel notes and tenderness.
• Avocado oil (¼ cup) or melted refined coconut oil: Keeps the muffins moist without overpowering flavors.
• Vanilla extract (1 tsp): Enhances the sweetness and rounds out aromatic notes.
• Paleo chocolate chips (1 cup / 182g): For little pockets of melty indulgence in every bite.

How to Make Gluten Free Pumpkin Muffins (High Protein)

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375F to ensure an even bake. Line your muffin tin with paper liners to prevent sticking and make cleanup a breeze. Getting this done upfront saves time and sets you up for muffin success.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt. This blend combines the rise agents and spices so they distribute evenly in the batter, giving each muffin consistent flavor and texture.

Step 3: Whisk the Wet Ingredients

In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado or coconut oil, and vanilla extract until smooth and homogeneous. This mixture brings moisture, sweetness, and richness which are essential for tender, flavorful muffins.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients into the wet ingredients and stir gently with a spatula. The batter should be thick with some flour still visible—resist the urge to overmix as that can make muffins dense. The light, slightly lumpy batter is a sign you’re on the right track.

Step 5: Fold in Chocolate Chips and Rest

Gently fold in the paleo chocolate chips until the flour is no longer visible. Then, let the batter rest for about 15 minutes at room temperature. This resting time lets the flours hydrate fully and the proteins activate, giving you the perfect crumb and moistness.

Step 6: Bake

Divide the batter evenly into the 12 muffin liners, topping each with a few extra chocolate chips if you like. Bake for 22-25 minutes—keep a close eye near the end. The muffins will be moist inside, so avoid overbaking. Let them cool in the tin for 15 minutes before transferring them to a wire rack. Cooling allows them to set and keeps them from falling apart when you bite in.

How to Serve Gluten Free Pumpkin Muffins (High Protein)

Garnishes

While these muffins are delicious on their own, adding a light spread of almond butter or a dollop of coconut yogurt can elevate the experience. Sprinkle a pinch of cinnamon or crushed toasted pecans on top for extra texture and warmth.

Side Dishes

Serve your muffins with a fresh fruit salad or a warm cup of chai tea for a balanced breakfast. For a more filling snack, pair them with a small bowl of pumpkin soup or a dollop of ricotta sweetened lightly with honey.

Creative Ways to Present

For a festive twist, sprinkle edible gold dust or drizzle a simple glaze made with powdered sugar and vanilla over the muffins. You can also slice them in half and sandwich some cinnamon cream cheese inside for a treat that looks as impressive as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Gluten Free Pumpkin Muffins (High Protein) stored in an airtight container at room temperature for up to 3 days to maintain moisture and freshness. If your kitchen is warm, refrigeration is fine but bring the muffins back to room temperature before enjoying.

Freezing

These muffins freeze beautifully. After they have cooled completely, wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They will keep well in the freezer for up to 3 months, making for convenient grab-and-go snacks.

Reheating

To enjoy frozen muffins, thaw them at room temperature or warm them gently in a microwave for 20-30 seconds. You can also reheat in the oven at 325F for about 10 minutes to bring back that fresh-baked texture with a slight crisp on top.

FAQs

Can I substitute the collagen peptides in this recipe?

Yes! If you don’t have collagen peptides, you can substitute with a high-quality protein powder like pea or whey protein, but the texture might be slightly different. Collagen helps keep the muffins moist without changing flavor.

Are these muffins suitable for vegans?

This particular recipe includes eggs and collagen peptides which are animal-derived. To make a vegan version, try using flax eggs and a plant-based protein powder instead, but results may vary.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but you’ll need to cook and puree it first. Make sure to drain excess water from the puree to avoid making the batter too wet.

How spicy are these muffins with pumpkin pie spice?

The spice blend adds a warm, gentle kick with cinnamon, nutmeg, and cloves, but it’s balanced and not overpowering. You can adjust the amount to taste if you prefer a milder flavor.

Can I make these muffins nut-free?

Absolutely! Since avocado oil and chocolate chips are naturally nut-free, just check your chocolate chips to ensure they are processed in a nut-free facility for allergy safety.

Final Thoughts

These Gluten Free Pumpkin Muffins (High Protein) have a special place on my kitchen counter during pumpkin season and beyond. They’re not only bursting with comforting flavors but also packed with nutritious ingredients that fuel your day. Once you try them, I promise they’ll become a reliable go-to for quick breakfasts or satisfying snacks that never disappoint.

Print