Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins (High Protein) are a delightful way to embrace the flavors of fall while keeping your diet healthy. Packed with protein and made with wholesome ingredients, these muffins are perfect for breakfast, snacks, or even desserts. Their rich pumpkin flavor combined with chocolate chips makes them irresistible, ensuring they satisfy your sweet tooth without compromising on nutrition. Whether for a cozy family gathering or an afternoon treat, these muffins will be a hit!

Why You’ll Love This Recipe

• Healthy Ingredients: These muffins use coconut sugar and gluten-free flour, making them a guilt-free indulgence.
• High Protein Boost: Each muffin contains 7g of protein, perfect for fueling your day.
• Easy to Make: With simple steps and minimal prep time, these muffins come together quickly.
• Versatile Snack: Enjoy them as breakfast on-the-go or a sweet afternoon delight.
• Festive Flavor: The blend of pumpkin and spices captures the essence of fall in every bite.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking process.

Essential Tools and Equipment

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

Importance of Each Tool

• Muffin tin: Ensures even baking and perfect muffin shapes.
• Mixing bowls: Allows you to easily combine dry and wet ingredients without mess.
• Whisk: Essential for achieving a smooth batter by properly blending all ingredients.

Ingredients

For these delicious Gluten Free Pumpkin Muffins (High Protein), you’ll need the following 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 (190°C). Line your muffin tin with liners to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk together all the wet ingredients until smooth.

Step 4: Combine Mixtures

Add the dry mixture to the wet mixture. Stir gently with a spatula until some flour is still visible.

Step 5: Add Chocolate Chips and Rest Batter

Fold in the chocolate chips carefully. Allow the batter to rest for 15 minutes.

Step 6: Fill Muffin Tin and Bake

Divide the batter evenly among the muffin cavities. If desired, top with extra chocolate chips. Bake for 22-25 minutes or until a toothpick comes out clean from the center.

Step 7: Cool and Enjoy!

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

How to Serve Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are a delightful treat that can be enjoyed in various ways. Whether you want a simple snack or a festive dessert, these muffins pair wonderfully with different accompaniments.

With Coffee or Tea

• A warm muffin with your favorite brew makes for a perfect morning or afternoon pick-me-up.

Topped with Nut Butter

• Spread almond or peanut butter on the muffin for added flavor and healthy fats.

Served with Fruit

• Complement the muffins with slices of fresh apple or pear to enhance the fall flavors.

As a Breakfast Sandwich

• Slice a muffin in half and fill it with scrambled eggs for a protein-packed breakfast option.

Drizzled with Maple Syrup

• For an extra touch of sweetness, drizzle pure maple syrup over the top before serving.

How to Perfect Gluten Free Pumpkin Muffins (High Protein)

Perfecting your Gluten Free Pumpkin Muffins is easier than you think! Follow these tips to elevate your baking game.

• Use Fresh Ingredients: Always opt for fresh pumpkin puree and high-quality chocolate chips for the best flavor.
• Measure Accurately: Use a kitchen scale to ensure precise ingredient measurements, especially for gluten-free flour.
• Don’t Overmix: Stir just until combined to keep the muffins light and fluffy.
• Let Batter Rest: Allowing the batter to rest for 15 minutes helps improve texture and rise.
• Cool Properly: Let muffins cool in the tin before transferring them to a wire rack to avoid sogginess.

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

Pairing side dishes with your Gluten Free Pumpkin Muffins can enhance your meal experience. Here are some great options to consider.

1. Greek Yogurt: Serve with plain Greek yogurt topped with honey for added creaminess and protein.
2. Fruit Salad: A refreshing mix of seasonal fruits complements the warm flavors of pumpkin spice.
3. Chia Pudding: A dairy-free chia pudding adds texture and is packed with nutrients.
4. Oatmeal: A warm bowl of oatmeal can make your breakfast even more filling when served alongside muffins.
5. Nut Mix: A handful of mixed nuts provides crunch and healthy fats that balance out the sweetness of the muffins.
6. Smoothie Bowl: Blend your favorite fruits into a smoothie bowl for a nutritious side that pairs well.

Common Mistakes to Avoid

When making Gluten Free Pumpkin Muffins, it’s easy to make some common mistakes. Here are a few to watch out for:

• Overmixing the batter: Mixing too much can lead to dense muffins. Stir just until combined and let the batter rest for 15 minutes.
• Skipping the cooling time: Eating muffins right away can result in a soggy texture. Allow them to cool in the muffin tin for at least 15 minutes before transferring to a wire rack.
• Not measuring ingredients correctly: Accurate measurements are crucial for gluten-free baking. Use a kitchen scale or measuring cups properly for best results.
• Ignoring ingredient substitutions: Using incorrect substitutions can alter the flavor and texture. Stick to recommended alternatives for optimal muffins.
• Using old baking powder/soda: Expired leavening agents can cause muffins not to rise. Always check the expiration dates before using these items.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure muffins are completely cool before sealing.

Freezing Gluten Free Pumpkin Muffins (High Protein)

• Freeze in a freezer-safe bag or container for up to 3 months.
• Label with the date for easy tracking.

Reheating Gluten Free Pumpkin Muffins (High Protein)

• Oven: Preheat to 350°F and warm muffins for about 10-15 minutes.
• Microwave: Heat individually on high for about 20-30 seconds.
• Stovetop: Warm in a skillet over low heat, covering with a lid until heated through.

Frequently Asked Questions

Here are some common questions about Gluten Free Pumpkin Muffins that you might find helpful.

Can I use different sweeteners in Gluten Free Pumpkin Muffins (High Protein)?

Yes, you can substitute coconut sugar with other sweeteners like maple syrup or agave syrup. Adjust liquid ingredients accordingly.

How can I add more protein to my muffins?

You can increase protein by adding more unflavored collagen peptides or incorporating nut butters into the batter.

Are these muffins suitable for meal prep?

Absolutely! Gluten Free Pumpkin Muffins are great for meal prep as they store well and make a quick snack or breakfast option.

What is the best way to thaw frozen muffins?

To thaw frozen muffins, leave them at room temperature for a couple of hours or microwave them directly from frozen.

Can I add nuts or seeds to this recipe?

Yes! Feel free to mix in your favorite nuts or seeds for added crunch and nutrition.

Final Thoughts

These Gluten Free Pumpkin Muffins are not only healthy but also versatile enough to suit various tastes. You can customize them by adding nuts, seeds, or even swapping in different flavors of chocolate chips. Give this recipe a try; it’s perfect for fall and makes a delightful treat any time of year!