Introduction

These gluten free pumpkin muffins are moist, flavorful, and perfectly spiced—ideal for cozy mornings or an afternoon snack. Made with wholesome ingredients and a blend of pumpkin pie spices, they offer a delicious treat without gluten.

The image shows a tray of freshly baked muffins in a metal muffin pan, each muffin wrapped in light brown parchment paper that rises above the muffin tops. The muffins are golden brown with a slightly rough texture and are studded with large, glossy dark chocolate chips scattered unevenly on the surface. The metal tray has a worn look with some slight discoloration. The tray sits on a white marbled surface, and warm sunlight highlights the different textures and rich brown colors of the muffins and chocolate chips. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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.
Step 3: In a separate bowl, mix the pumpkin puree, eggs, coconut sugar, oil, and vanilla extract until smooth and creamy.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid over mixing to keep muffins tender.
Step 5: Divide the batter evenly into the muffin cups, filling each about ¾ full.
Step 6: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For added texture, stir in ¼ cup chopped nuts or chocolate chips before baking.
If you don’t have collagen peptides, you can omit them and slightly increase the gluten free flour by ¼ cup.
Swap coconut sugar with brown sugar or maple syrup, adjusting wet ingredients if needed for consistency.
Make these muffins dairy-free by using refined coconut oil or another neutral oil in place of butter.

Storage

Store the pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, warm the muffins in a microwave or oven for a few seconds to enjoy a fresh-baked feel.

How to Serve

A baking tray holds twelve warm-looking chocolate chip muffins each wrapped in light brown parchment paper that extends above the muffin tops. The muffins have a rich brown color with a soft, slightly rough texture and are studded with large, shiny dark brown chocolate chips on the surface. The tray is metal with a worn look, including some marks and rings where the muffins sit. The whole scene sits on a white marbled surface that reflects the bright natural light casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

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 if gluten is not a concern. The texture may be slightly different, but the muffins will still turn out delicious.

What can I use instead of collagen peptides?

If you don’t have collagen peptides, you can omit them and increase the gluten free flour by about ¼ cup to maintain the right texture and structure.

Gluten Free Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

These Gluten Free Pumpkin Muffins are moist, flavorful, and spiced to perfection, making them a perfect autumn treat. Made with gluten free flour and enriched with collagen peptides for an extra protein boost, these muffins deliver a delicious and nutritious way to enjoy pumpkin spice flavors without gluten. They are naturally sweetened with coconut sugar and have a tender crumb thanks to avocado oil and pumpkin puree.

Author: Nora
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
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.
Combine wet ingredients: In a separate medium bowl, beat the eggs. Then add the pumpkin puree, coconut sugar, avocado oil (or melted refined coconut oil), and vanilla extract. Mix until smooth and fully incorporated.
Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently but thoroughly with a spatula or spoon until just combined. Do not overmix to keep the muffins light and tender.
Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve: Remove muffins from oven and allow to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving or storing.

Notes

You can substitute avocado oil with melted refined coconut oil to keep a neutral flavor.
To check for doneness, always use the toothpick test to avoid overbaking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a dairy-free version, be sure your collagen peptides are sourced accordingly or omit them.

Keywords: gluten free pumpkin muffins, pumpkin muffins, gluten free baking, autumn muffins, pumpkin spice muffins, healthy pumpkin muffins