Gluten Free Pumpkin Muffins
These pumpkin muffins are gluten free, dairy free, and refined sugar free — yet soft, spiced, and filled with melty chocolate chips. Perfect for fall mornings or healthy snacks on the go.
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups gluten free 1-to-1 flour with xanthan gum
- 2 tbsp unflavored collagen peptides optional
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp pumpkin pie spice
- 0.5 tsp kosher salt
Wet Ingredients
- 1 can pumpkin puree (15 oz / 425g)
- 2 eggs
- 0.75 cup coconut sugar
- 0.25 cup avocado oil or other neutral oil
- 2 tsp vanilla extract
Mix-Ins
- 0.5 cup paleo chocolate chips plus extra for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners and lightly mist with spray.
- In a large bowl, whisk together gluten free flour, collagen, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, whisk together pumpkin puree, eggs, coconut sugar, oil, and vanilla until smooth.
- Fold the dry ingredients into the wet until just combined. Don’t overmix.
- Stir in chocolate chips gently. Let batter rest 15 minutes.
- Scoop batter into liners and top with more chocolate chips if desired.
- Bake for 22–25 minutes until a toothpick comes out clean or with a few crumbs.
- Cool in pan 15 minutes, then transfer to wire rack to finish cooling.
Notes
Letting the batter rest is key for a fluffy texture. Store cooled muffins in the fridge for 3–4 days or freeze up to 2 months.