Gluten Free Pumpkin Muffins Recipe

Introduction

These gluten free pumpkin muffins are a moist and flavorful treat perfect for autumn or any time you crave a cozy baked good. Packed with warm spices and rich chocolate chips, they offer a deliciously satisfying snack or breakfast option.

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
• 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)

Instructions

1. Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Step 2: 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. Step 3: In another large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently with a spatula until some flour is still visible.
5. Step 5: Fold in the paleo chocolate chips carefully, mixing until no visible flour remains. Avoid over-stirring. Let the batter rest for 15 minutes to hydrate.
6. Step 6: Divide the batter evenly among the muffin cups. Optionally, sprinkle extra chocolate chips on top.
7. Step 7: Bake for 22 to 25 minutes. Because these muffins are moist, let them cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moisture, try adding a tablespoon of apple sauce or Greek yogurt to the batter.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer to make your own blend.
• Swap paleo chocolate chips for chopped nuts or dried cranberries to vary the texture and flavor.
• Allowing the batter to rest before baking helps improve the texture by hydrating the flour fully.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through. They can also be frozen for up to 3 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. The texture may be slightly different, but the muffins will still be delicious.

Can I make these muffins vegan?

To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk or oil. The texture might be a bit denser.

Gluten Free Pumpkin Muffins Recipe

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★★★★★

4.4 from 54 reviews

Deliciously moist and naturally gluten-free pumpkin muffins made with collagen peptides, paleo chocolate chips, and a blend of warm pumpkin pie spices. These muffins offer a perfect balance of sweetness and spice with a healthy twist, ideal for breakfast or a wholesome snack.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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)

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
2. Whisk Dry Ingredients: In a large bowl, combine gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt. Whisk well to evenly distribute all the dry ingredients.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients: Add the dry ingredients into the wet ingredients and gently stir with a spatula until just combined; some flour should still be visible to avoid overmixing, which keeps the muffins tender.
5. Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until no more flour streaks remain, being careful not to over-stir. Let the batter rest for 15 minutes to hydrate the ingredients.
6. Fill Muffin Cups and Bake: Divide the batter evenly among the 12 muffin cavities. Optionally, sprinkle extra chocolate chips on top for added texture. Bake for 22-25 minutes at 375°F until a toothpick inserted comes out clean or with moist crumbs.
7. Cool Muffins: Let the muffins cool in the tin for 15 minutes to set and then transfer to a wire rack to cool completely. This resting period helps enhance moisture and texture before serving.

Notes

• For a dairy-free option, ensure your chocolate chips are dairy-free or use dark chocolate chips.
• Don’t overmix the batter; preserving some flour visibility prevents dense muffins.
• Allowing the batter to rest before baking helps improve texture and rise.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can substitute avocado oil with melted refined coconut oil for a neutral flavor.

Keywords: gluten free pumpkin muffins, paleo pumpkin muffins, collagen pumpkin muffins, healthy pumpkin muffins, dairy free pumpkin muffins