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Gluten Free Pumpkin Muffins (High Protein) Recipe

Gluten Free Pumpkin Muffins (High Protein) Recipe
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★★★★★

5.2 from 12 reviews

These Gluten Free Pumpkin Muffins are high in protein and bursting with warm pumpkin spice flavor, perfect for a nutritious breakfast or snack. Made with gluten free flour, collagen peptides, and paleo chocolate chips, they offer a moist texture with a rich taste without compromising on dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cup gluten free 1-to-1 flour (156g)
  • ½ cup unflavored collagen peptides (49g)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon 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 teaspoon vanilla extract

Add-ins

  • 1 cup paleo chocolate chips (182g)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and place muffin liners in a 12-cup muffin tin to prevent sticking and for easy removal.
  2. 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 fully combined.
  3. Combine Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until the mixture is smooth and homogenous.
  4. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until you can still see some flour in the batter; this prevents over mixing that can toughen the muffins.
  5. Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until no more flour is visible. Let the batter rest for 15 minutes which helps the ingredients hydrate properly and improves texture.
  6. Fill Muffin Cups and Bake: Evenly divide the batter among the 12 muffin liners, filling each about ¾ full. Optionally, sprinkle a few extra chocolate chips on top. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  7. Cool Muffins: Allow the muffins to cool in the muffin tin for 15 minutes to firm up and prevent breaking, then transfer them to a wire rack to cool completely before serving. Enjoy your moist, flavorful protein-packed pumpkin muffins!

Notes

  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an oil-free version, you can substitute avocado oil with unsweetened applesauce, but expect a slight change in texture.
  • You can replace collagen peptides with your preferred high-protein powder, but this may alter taste and texture slightly.
  • Make sure to not over mix the batter to keep muffins light and fluffy.
  • If paleo chocolate chips are unavailable, dairy-free or dark chocolate chips are suitable alternatives.

Nutrition

Keywords: gluten free, pumpkin muffins, high protein, paleo, chocolate chip, healthy breakfast, pumpkin spice

Find it online: https://yumwithmia.com/gluten-free-pumpkin-muffins-high-protein-recipe/