Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Pumpkin Muffins (High Protein) Recipe

Gluten Free Pumpkin Muffins (High Protein) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Gluten Free Pumpkin Muffins are a wholesome, high-protein fall treat that combines the natural sweetness of pumpkin puree with paleo chocolate chips. Lightly sweetened with coconut sugar and made with gluten free 1-to-1 flour and collagen peptides, they deliver 7g of protein per muffin and are perfect as a healthy snack or dessert to enjoy the cozy flavors of the season.

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

Mix-Ins

  • 1 cup paleo chocolate chips (182g)

Instructions

  1. Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and line your muffin tin with liners to prevent sticking and ensure easy removal.
  2. Combine 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 well combined.
  3. Mix 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 uniform in texture.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently fold with a spatula until the batter is mostly combined but some flour streaks remain; avoid over-mixing to keep the muffins tender.
  5. Add Chocolate Chips and Rest Batter: Stir in the paleo chocolate chips until no more flour is visible. Let the batter rest for 15 minutes to allow the ingredients to hydrate and the texture to improve.
  6. Fill Muffin Tin and Bake: Evenly divide the batter into the 12 muffin liners, optionally topping with a few extra chocolate chips. Bake in the preheated oven for 22-25 minutes until a toothpick inserted into the center comes out clean.
  7. Cool Muffins: Let the muffins cool in the tin for 15 minutes to set and reduce moisture. Then transfer them to a wire rack to cool completely before serving to ensure the best texture and flavor.

Notes

  • Use a digital kitchen scale for precise measurements, especially for the gluten free flour and collagen peptides, to ensure consistent results.
  • If you don’t have gluten free flour with xanthan gum, add xanthan gum separately or substitute with all-purpose flour if not gluten free.
  • To make the recipe vegetarian-friendly, omit the collagen peptides and increase gluten free flour to 1.75 cups (218g).
  • Don’t over-mix the batter to keep muffins moist and tender.
  • Allow muffins to cool adequately as they are quite moist when fresh from the oven.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 216
  • Sugar: 13g
  • Sodium: 199mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.003g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 27mg

Find it online: https://saraflavors.com/gluten-free-pumpkin-muffins-high-protein-recipe-3/