Gluten Free Pumpkin Muffins Recipe

Introduction

These gluten free pumpkin muffins are moist, flavorful, and perfect for fall or any time you crave a cozy treat. Made with wholesome ingredients and a blend of warm spices, they offer a deliciously tender texture without gluten. Plus, the addition of paleo chocolate chips adds a sweet surprise in every bite.

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 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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 evenly combined.
3. Step 3: In a separate bowl, mix the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and well incorporated.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the paleo chocolate chips evenly throughout the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a dairy-free version, ensure your chocolate chips are also dairy-free or substitute with chopped nuts or dried fruit.
• Adding a handful of chopped walnuts or pecans can give these muffins a pleasant crunch.
• Use canned pumpkin puree for convenience, but homemade puree works just as well if you prefer.

Storage

Store these pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

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 regular all-purpose flour if gluten is not a concern, but expect slightly different texture and rise.

Can I make these muffins vegan?

This recipe uses eggs, so it is not vegan as is. You can try substituting eggs with flax eggs or another egg replacer, but results may vary.

Gluten Free Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.6 from 588 reviews

Delight in these moist and flavorful Gluten Free Pumpkin Muffins, perfectly spiced with pumpkin pie spice and packed with nourishing collagen peptides. These muffins combine wholesome ingredients like pumpkin puree, coconut sugar, and gluten-free flour to create a delicious treat that’s both satisfying and suitable for gluten-free diets.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Baking
• 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: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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 well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the pumpkin puree, coconut sugar, avocado oil, and vanilla extract. Mix thoroughly to combine all the wet ingredients.
4. Incorporate Wet and Dry: Pour the wet mixture into the dry ingredients bowl, folding gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Add Chocolate Chips: Fold in the paleo chocolate chips, distributing them evenly throughout the batter.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Ensure to use gluten free 1-to-1 flour blend that includes xanthan gum for best texture.
• You can substitute avocado oil with melted refined coconut oil for a subtle coconut flavor.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Feel free to omit chocolate chips to keep muffins less sweet or to suit dietary preferences.
• These muffins freeze well; wrap individually and freeze for up to 2 months.

Keywords: Gluten Free Pumpkin Muffins, Pumpkin Muffins, Gluten Free Baking, Healthy Muffins, Pumpkin Spice Muffins