Gluten Free Pumpkin Muffins Recipe

Introduction

These gluten free pumpkin muffins are moist, flavorful, and perfect for a cozy snack or breakfast treat. Packed with warm spices and rich chocolate chips, they bring autumn vibes to your kitchen any time of year.

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 a separate 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 fold gently with a spatula. Stir just until some flour is still visible.
5. Step 5: Fold in the chocolate chips until the batter is just combined and no dry flour remains. Be careful not to over-stir. Let the batter rest for 15 minutes.
6. Step 6: Spoon the batter evenly into the muffin tin cups. Optionally, top each muffin with a few extra chocolate chips.
7. Step 7: Bake for 22-25 minutes until a toothpick inserted comes out with just a few moist crumbs. Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before eating.

Tips & Variations

• For a nutty flavor, add ½ cup chopped walnuts or pecans along with the chocolate chips.
• Use melted refined coconut oil instead of avocado oil if you prefer a lighter taste.
• Allowing the batter to rest helps hydrate the flour, resulting in a more tender muffin.
• If you don’t have collagen peptides, you can omit them, but the texture may be slightly different.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat individual muffins briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour, but the texture and flavor may differ slightly. Adjust baking time as needed.

What makes these muffins gluten free?

They use a gluten free 1-to-1 flour blend, which is designed to replace regular flour without changing the recipe’s structure or taste.

Gluten Free Pumpkin Muffins Recipe

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★★★★★

4.5 from 105 reviews

Deliciously moist and gluten-free pumpkin muffins made with wholesome ingredients like pumpkin puree, collagen peptides, and paleo-friendly chocolate chips. Perfect for a cozy fall breakfast or snack, these muffins combine warm pumpkin pie spices with the natural sweetness of coconut sugar, offering a nutritious treat that’s suitable for those avoiding gluten.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• 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 (15 oz)
• 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: Preheat your oven to 375°F (190°C) and line a muffin tin with liners to prepare for baking.
2. Mix 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 fully combined.
3. Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and uniform.
4. Combine Mixtures: Add the dry ingredients to the wet ingredients and gently stir with a spatula just until some flour is still visible. Avoid over-mixing to keep the muffins tender.
5. Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips and continue mixing until no visible flour remains, but do not over-stir. Let the batter rest for 15 minutes to hydrate the ingredients thoroughly.
6. Portion and Bake: Divide the batter evenly among the 12 muffin liners and, if desired, sprinkle a few extra chocolate chips on top. Bake in the preheated oven for 22-25 minutes until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
7. Cool Muffins: Allow the muffins to cool in the tin for 15 minutes to set, then transfer them to a wire rack to cool completely. This ensures they maintain their moist texture without becoming soggy.
8. Serve and Enjoy: Once cooled, enjoy your gluten free pumpkin muffins as a wholesome breakfast or snack.

Notes

• Make sure not to overmix the batter to keep the muffins light and tender.
• Allowing the batter to rest helps improve texture and flavor by hydrating the gluten free flour.
• Use paleo chocolate chips or any dairy-free chocolate chips for a paleo-friendly version.
• Muffins will be moist; cooling completely before storing helps preserve quality.
• You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: gluten free pumpkin muffins, paleo pumpkin muffins, healthy pumpkin muffins, breakfast muffins, pumpkin spice muffins, dairy free chocolate chip muffins