Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins (High Protein) are the perfect blend of health and indulgence. With the rich flavor of pumpkin and the goodness of protein, these muffins make a delightful treat for breakfast, snacks, or even dessert. They are not only gluten-free but also wholesome, ensuring you can enjoy a festive bite any time of the day without compromising on nutrition.

Why You’ll Love This Recipe

• High in Protein: Each muffin contains 7g of protein, making them a filling and nutritious choice.
• Easy to Make: This simple recipe requires minimal steps and common ingredients, perfect for quick baking sessions.
• Versatile Flavor: The pumpkin spice and chocolate chips create a deliciously warm taste that’s ideal for fall.
• Healthy Sweetener: Sweetened with coconut sugar, these muffins are refined sugar-free and offer a healthier alternative.
• Great for Meal Prep: Bake a batch in advance for a week’s worth of healthy snacks or breakfasts.

Tools and Preparation

Before you start baking your Gluten Free Pumpkin Muffins, gather your tools to ensure a smooth process.

Essential Tools and Equipment

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

Importance of Each Tool

• Muffin tin: Essential for shaping your muffins perfectly; it ensures even baking.
• Mixing bowls: Using separate bowls for wet and dry ingredients helps combine them smoothly without lumps.
• Spatula: Great for folding in ingredients gently to maintain the fluffiness of the batter.

Ingredients

To make these delicious Gluten Free Pumpkin Muffins (High Protein), you will need:

• 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)

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 paper liners to prevent sticking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together:
1. Gluten free flour
2. Collagen peptides
3. Pumpkin pie spice
4. Baking powder
5. Baking soda
6. Kosher salt

Ensure that all dry ingredients are well combined.

Step 3: Mix Wet Ingredients

In another large bowl, whisk together:
1. Pumpkin puree
2. Eggs
3. Coconut sugar
4. Avocado oil
5. Vanilla extract

Stir until the mixture is smooth.

Step 4: Combine Mixtures

Add the dry mixture to the wet mixture:
* Stir with a spatula until some flour is still visible.
* Gently fold in the paleo chocolate chips until no more flour shows, being careful not to over-mix.

Allow the batter to rest for 15 minutes.

Step 5: Fill Muffin Tin and Bake

Divide the batter evenly among the muffin cavities:
* Top with extra chocolate chips if desired.
* Bake in the preheated oven for 22-25 minutes.

Allow muffins to cool in the tin for 15 minutes before transferring them to a wire rack to cool completely. Enjoy your healthy treat!

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These delightful muffins are perfect for any occasion, whether as a breakfast treat or a snack. Here are some creative serving suggestions to enhance your experience with these Gluten Free Pumpkin Muffins.

With a Spread

• Nut Butter – Spread almond or peanut butter on top for a protein boost and rich flavor.
• Cream Cheese Alternative – Use a dairy-free cream cheese for a creamy, tangy addition.

As a Dessert

• Chocolate Drizzle – Melt some dairy-free chocolate and drizzle it over the muffins for an extra touch of sweetness.
• Coconut Whipped Cream – Top with coconut whipped cream to add a light and fluffy texture.

On a Snack Platter

• Fruit Slices – Serve with apple or pear slices for a refreshing contrast to the pumpkin flavor.
• Nuts and Seeds – Pair with mixed nuts or seeds for added crunch and nutrition.

How to Perfect Gluten Free Pumpkin Muffins (High Protein)

Achieving the best texture and flavor in your muffins is key. Here are some tips to help you make perfect Gluten Free Pumpkin Muffins every time.

• Use Fresh Ingredients – Ensure your baking powder and spices are fresh for optimal leavening and flavor.
• Don’t Overmix – Mix until just combined to maintain a light texture; overmixing can lead to dense muffins.
• Let Batter Rest – Allow the batter to rest for 15 minutes before baking; this helps the gluten-free flour hydrate properly.
• Check Doneness – Use a toothpick to test if they’re done; it should come out clean when inserted into the center of a muffin.

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

Pairing sides with your muffins can elevate your meal. Here are some fantastic side dishes that complement your Gluten Free Pumpkin Muffins.

1. Fresh Fruit Salad – A mix of seasonal fruits adds brightness and freshness.
2. Yogurt Parfait – Layer dairy-free yogurt with granola and berries for a satisfying combination.
3. Chia Seed Pudding – Make a simple chia pudding with almond milk for an extra boost of fiber and protein.
4. Smoothie Bowl – Blend up your favorite fruits and top with nuts, seeds, or granola for extra texture.
5. Oatmeal – A warm bowl of oatmeal topped with nuts or fruit offers heartiness alongside the muffins.
6. Veggie Sticks with Hummus – Crunchy veggies paired with hummus provide a savory contrast that balances sweetness.

Common Mistakes to Avoid

Baking can be tricky, and there are a few common mistakes to keep in mind when making Gluten Free Pumpkin Muffins (High Protein). Here’s how to avoid them:

• Ignoring the resting time: Allowing the batter to rest for 15 minutes helps improve texture. Skipping this step can lead to denser muffins.
• Overmixing the batter: Mixing too much can cause muffins to become tough. Stir just until no dry flour remains for a light, fluffy result.
• Not measuring ingredients accurately: Use a kitchen scale or proper measuring cups. Incorrect measurements can affect muffin consistency and flavor.
• Baking at the wrong temperature: Always preheat your oven. Baking at an incorrect temperature can result in undercooked or overcooked muffins.
• Skipping the muffin liners: Liners help with easy removal and cleanup. Using a greased tin without liners may cause muffins to stick.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Gluten Free Pumpkin Muffins (High Protein)

• Freeze muffins in a single layer on a baking sheet before transferring them to a freezer bag.
• They can be stored for up to 3 months for best quality.

Reheating Gluten Free Pumpkin Muffins (High Protein)

• Oven: Preheat to 350°F and warm muffins for about 10 minutes.
• Microwave: Heat individually for about 20-30 seconds until warm.
• Stovetop: Place in a covered pan over low heat for a few minutes until warmed through.

Frequently Asked Questions

Can I use regular flour instead of gluten-free flour?

You can, but this recipe specifically caters to those needing gluten-free options. For best results, use gluten-free flour.

How many grams of protein are in these Gluten Free Pumpkin Muffins (High Protein)?

Each muffin contains about 7 grams of protein, making them a nutritious snack or breakfast option.

Can I substitute the coconut sugar?

Yes, you may use brown sugar or another sweetener of choice, but it may alter the flavor slightly.

What can I add to customize my Gluten Free Pumpkin Muffins (High Protein)?

Feel free to add nuts, seeds, or dried fruits for added texture and flavor!

Final Thoughts

These Gluten Free Pumpkin Muffins (High Protein) are not only delicious but also versatile! Perfect for breakfast or as a snack, you can easily customize them according to your taste preferences. Give this recipe a try and enjoy all the healthy goodness packed into each bite!