Gluten Free Pumpkin Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
