I absolutely love this Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe because it brings together the cozy flavors of pumpkin and warm spices with a boost of protein that actually satisfies you. These muffins are perfect for chilly mornings when you want something wholesome, or as a smart snack that keeps your energy steady without relying on processed ingredients.
When I first tried this recipe, I was amazed by how moist and tender the muffins turned out, especially since they’re gluten-free and packed with collagen peptides for a protein punch. You’ll find that the chocolate chips add just the right amount of sweetness and richness, making it a perfect balance between health and indulgence.
Why You’ll Love This Recipe
- High Protein Boost: Thanks to collagen peptides, these muffins keep you full and energized longer.
- Gluten-Free and Delicious: You won’t miss the gluten here—the texture is surprisingly soft and moist.
- Perfectly Spiced Pumpkin Flavor: Pumpkin pie spice gives a cozy warmth that feels like fall in every bite.
- Easy to Make: Minimal ingredients and simple steps make it great for busy mornings or last-minute baking.
Ingredients You’ll Need
These ingredients all come together to create that perfect balance of texture, protein, and flavor. I recommend using quality gluten-free flour and collagen peptides to ensure the muffins hold together well without any gummy texture.
- Gluten-free 1-to-1 flour: This is your base; a reliable blend keeps the muffins tender and fluffy.
- Unflavored collagen peptides: Adds protein without changing taste—plus it helps with texture.
- Pumpkin pie spice: The star seasoning that gives these muffins their classic fall flavor.
- Baking powder: Helps the muffins rise perfectly fluffy.
- Baking soda: Works with acid in pumpkin to give extra lift and lightness.
- Kosher salt: Enhances all the flavors and balances sweetness.
- Pumpkin puree: The heart of the recipe—moist, flavorful, and rich.
- Eggs: Bind everything together while adding moisture.
- Coconut sugar: Adds natural sweetness and slight caramel notes.
- Avocado oil or melted refined coconut oil: Keeps muffins moist and tender without overpowering flavors.
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Paleo chocolate chips: For melty pockets of chocolate that feel indulgent but still clean.
Variations
One of my favorite things about this Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe is how easy it is to make it your own. Whether you want to swap in different mix-ins or adjust the sweetness, the base is versatile and forgiving.
- Nut-Free Variation: I’ve made these using sunflower seed butter instead of oil for an allergy-friendly twist that still keeps them moist.
- Extra Protein Boost: Adding a scoop of your favorite plant-based protein powder works great if you want to amp up the protein even more.
- Spice Swap: Sometimes I substitute pumpkin pie spice with just cinnamon and nutmeg if I’m short on ingredients—it still tastes fantastic.
- Chocolate Chip Alternatives: Feel free to use dark chocolate chunks or even dried cranberries for a different kind of burst.
How to Make Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe
Step 1: Prep your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. Line your muffin tin with paper liners or lightly grease it—this helps the muffins pop out easily after baking, which I learned the easy way when I tried to skip this step once!
Step 2: Mix Dry Ingredients Thoroughly
Grab a large bowl and whisk together the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt. This ensures the leavening agents and spices are evenly distributed, which makes a big difference to the texture and flavor consistency of your muffins.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado or coconut oil, and vanilla extract until smooth and uniform. I always like to give it a good whisk so there are no clumps—the coconut sugar dissolves nicely here, keeping the batter silky.
Step 4: Bring Wet and Dry Together, Then Add Chocolate Chips
Pour the dry ingredients into the wet, stirring gently with a spatula. It’s normal for a few pockets of flour to remain visible—over-mixing can make the muffins tough. Then fold in the chocolate chips, saving a handful to sprinkle on top for a pretty finish.
Step 5: Let the Batter Rest and Bake
Allowing the batter to rest for 15 minutes before baking is a game-changer—I discovered this trick because the muffins turn out more tender and the collagen peptides hydrate properly. After resting, divide the batter evenly into the muffin cups and bake for 22 to 25 minutes until a toothpick inserted comes out mostly clean (a few moist crumbs are okay).
Step 6: Cool Before Enjoying
These muffins are wonderfully moist, so it’s important to let them cool in the tin for 15 minutes before transferring to a wire rack. Eating them too warm might make them fall apart, but once cooled, they hold their shape beautifully and taste divine.
Pro Tips for Making Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe
- Measure Flour Carefully: I use a kitchen scale to get exactly 156g of gluten-free flour every time—this helps prevent dry or dense muffins.
- Don’t Overmix: The batter should be lumpy when mixing wet and dry ingredients—that’s the key to light muffins.
- Rest Batter Before Baking: That 15-minute resting time hydrates the ingredients and leads to better rise and texture.
- Cool Completely Before Storing: To avoid soggy muffins, let them cool fully before sealing in an airtight container.
How to Serve Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe
Garnishes
I love adding a light dusting of cinnamon sugar on top right after baking if I’m feeling fancy, but honestly just a few extra chocolate chips on top before popping them in the oven does wonders for presentation and taste. Sometimes, a smear of almond butter or a dollop of Greek yogurt on the side makes for a terrific breakfast or afternoon treat.
Side Dishes
These muffins pair wonderfully with a warm cup of chai tea or pumpkin spice coffee. I also sometimes serve them alongside scrambled eggs or a fresh fruit salad for a more balanced brunch spread.
Creative Ways to Present
For holiday gatherings, I like to arrange the muffins in a rustic basket lined with a seasonal napkin and garnish with sprigs of rosemary or cinnamon sticks for aroma and charm. They also make great grab-and-go gifts when wrapped individually in parchment and tied with twine.
Make Ahead and Storage
Storing Leftovers
I store leftover muffins in an airtight container at room temperature for up to 3 days. If I’m keeping them longer, I move them to the fridge—they stay moist but can firm up slightly, which I actually enjoy with a warm beverage.
Freezing
These muffin freeze beautifully! I wrap each muffin in plastic wrap and put them in a zip-top freezer bag. When I want one, I just thaw at room temperature or warm gently in the microwave or toaster oven for a fresh-baked feel.
Reheating
I like to reheat these muffins for about 20 seconds in the microwave or 5 minutes in a 350°F oven wrapped in foil. This brings back their soft texture and melts the chocolate just a bit—it’s my favorite way to enjoy leftovers!
FAQs
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Can I use regular flour instead of gluten-free flour in this recipe?
Yes! You can swap in an equal amount of all-purpose flour if you don’t need to keep it gluten-free. The texture might be slightly different—usually a bit lighter and less dense—but it’ll still taste delicious.
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What if I don’t have collagen peptides? Can I leave them out?
You can omit collagen peptides, but keep in mind the protein content will be lower and the muffins might be less tender. To compensate, adding an extra egg or a tablespoon of protein powder can help retain texture and nutrition.
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Can I use canned pumpkin pie filling instead of plain pumpkin puree?
I don’t recommend using pumpkin pie filling because it contains spices and sweeteners that will throw off the balance in this recipe. Stick to plain pumpkin puree for best results.
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How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin—it should come out mostly clean with just a few moist crumbs attached. Because they’re moist, don’t expect a completely dry toothpick or the muffins might be overbaked and dry.
Final Thoughts
This Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe feels like a little fall hug wrapped up in every bite. I love how easy it is to make yet so satisfying and full of flavor; it’s become a staple in my kitchen when I want a treat that’s as nourishing as it is delicious. I really hope you give it a try—you’ll find it’s a great way to enjoy pumpkin season without any gluten worries, plus the protein boost keeps you feeling good all morning long.
Print
Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Pumpkin Muffins are a high-protein, moist, and flavorful treat perfect for fall or any time of year. Made with gluten free flour, unflavored collagen peptides, and pumpkin puree, they provide a nutritious spin on a classic favorite. The addition of paleo chocolate chips adds a rich sweetness that complements the warm pumpkin pie spices. These muffins are easy to prepare, naturally gluten free, and perfect for a healthy snack or breakfast option.
Ingredients
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
Mix-Ins
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F and line a muffin tin with paper liners to prevent sticking and make removal easier.
- 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.
- Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and uniform.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently with a spatula until some flour is still visible. Avoid over-mixing to maintain a light texture.
- Add Mix-Ins and Rest Batter: Fold in the paleo chocolate chips until no dry flour remains. Allow the batter to rest for 15 minutes to hydrate the ingredients and improve texture.
- Fill Muffin Tin and Bake: Divide the batter evenly among 12 muffin liners, optionally topping with additional chocolate chips. Bake in the preheated oven for 22-25 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 15 minutes to set before transferring them to a wire rack to cool completely. This helps them hold their shape and improves the moist texture before enjoying.
Notes
- Do not over-mix the batter to prevent dense muffins.
- Allowing the batter to rest improves muffin texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Avocado oil or refined coconut oil can be used interchangeably based on preference.
- Ensure to use gluten free 1-to-1 baking flour for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
