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Gluten Free Pumpkin Muffins Recipe

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★★★★★

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.

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

  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

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