Gluten Free Pumpkin Muffins (High Protein) Recipe
These Gluten Free Pumpkin Muffins are a delicious, high-protein treat perfect for fall or anytime you crave a moist, flavorful muffin. Made with gluten free flour and unflavored collagen peptides, these muffins offer a nutritious twist with pumpkin puree, warm pumpkin pie spice, and paleo chocolate chips. They’re moist, tender, and naturally sweetened with coconut sugar and avocado oil, making them a wholesome snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 (15 oz)
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line your muffin tin with liners to prevent sticking and make for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, unflavored collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until fully combined and evenly distributed.
- Mix Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until some flour is still visible; this helps prevent overmixing to keep the muffins tender.
- Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until the batter looks uniform with no visible flour. Allow the batter to rest for 15 minutes to improve texture and hydration.
- Portion Batter into Muffin Tin: Evenly divide the batter into the 12 muffin cavities. Optionally, sprinkle a few extra chocolate chips on top of each muffin for a decorative finish.
- Bake Muffins: Bake in the preheated oven for 22 to 25 minutes. The muffins will be moist inside, so don’t overbake.
- Cool Muffins: Let the muffins cool in the tin for 15 minutes to set properly, then transfer them to a wire rack to cool completely before serving to avoid crumbling.
Notes
- Use gluten free 1-to-1 flour for best results in texture and rise.
- Allowing the batter to rest before baking helps hydrate the flour and improves consistency.
- If you prefer, substitute avocado oil with melted refined coconut oil for a milder flavor.
- The collagen peptides boost protein without altering the flavor or texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Be careful not to overmix the batter to keep the muffins light and tender.
