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Three gluten free pumpkin muffins on a wooden board, with one broken in half to show the moist and fluffy texture.

Gluten Free Pumpkin Muffins

lilya Miller
These gluten free pumpkin muffins are soft, fluffy, and packed with seasonal spices. Made with wholesome ingredients like pumpkin puree, paleo chocolate chips, and collagen peptides, they offer a healthy, high-protein treat perfect for fall.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 170 kcal

Ingredients
  

Dry Ingredients:

  • 1 ¼ cups gluten free 1-to-1 flour for the ideal texture without the gluten
  • ½ cup unflavored collagen peptides adds protein without affecting taste or texture
  • 1 tbsp pumpkin pie spice for that classic fall flavor
  • 1 tsp baking powder for the perfect rise
  • ¼ tsp baking soda works with the pumpkin puree to give the muffins the right fluff
  • ½ tsp kosher salt enhances all the flavors

Wet Ingredients:

  • 1 can 15 oz pumpkin puree (the star ingredient that keeps the muffins moist)
  • 2 large eggs adds structure and protein
  • ½ cup coconut sugar a healthier, lightly sweet alternative to refined sugar
  • ¼ cup avocado oil or melted refined coconut oil for a neutral flavor
  • 1 tsp vanilla extract for a touch of sweetness and depth

Mix-Ins:

  • 1 cup paleo chocolate chips adds a rich, melty sweetness without dairy or refined sugar

Instructions
 

  • Preheat your oven and prepare your muffin tin:
  • Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin to ensure easy removal once baked.
  • Mix the dry ingredients:
  • In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt. Ensure everything is well-combined for an even texture.
  • Combine the wet ingredients:
  • In another bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth. Make sure there are no lumps from the pumpkin puree.
  • Add the dry ingredients to the wet ingredients:
  • Gradually pour the dry ingredients into the wet mixture, stirring gently with a spatula. Mix until the batter is mostly combined but don’t overwork it — a few lumps are okay.
  • Fold in the chocolate chips:
  • Gently fold in the paleo chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
  • Rest the batter:
  • Let the batter rest for 10–15 minutes. This step allows the flour to absorb the wet ingredients and helps the muffins rise better.
  • Fill the muffin tin and bake:
  • Divide the batter evenly among the 12 muffin cavities, filling each about 2/3 full. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
  • Cool and enjoy:
  • Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them fresh, or store for later!

Notes

This gluten free pumpkin muffin recipe is ideal for anyone looking for a healthy fall treat or a moist, fluffy muffin that's both delicious and nutritious. Perfect for meal prep or cozy mornings!