Gluten Free Pumpkin Muffins Recipe
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.
- 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
Find it online: https://kitchenbynora.com/gluten-free-pumpkin-muffins-recipe/
