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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.

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 (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

Find it online: https://spatulaqueen.com/gluten-free-pumpkin-muffins-recipe-2/