Description
Seasonal spice dances through these delightful gluten-free pumpkin muffins, bringing warmth from autumn’s harvest. Perfectly balanced between tender crumb and rich pumpkin flavor, these muffins invite you to savor comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces / 425 grams) can pumpkin puree
- 2 large eggs
- 1 1/4 cup (156 grams) gluten-free 1-to-1 flour
- 1 cup (182 grams) paleo chocolate chips
Sweeteners and Oils:
- 1/2 cup (81 grams) coconut sugar
- 1/4 cup avocado oil or melted refined coconut oil
Spices and Enhancers:
- 1/2 cup (49 grams) unflavored collagen peptides
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
Instructions
- Prepare the oven environment by setting the temperature to 375°F and arranging muffin liners in the tin for easy removal and clean serving.
- Combine all dry ingredients thoroughly in a spacious mixing vessel, ensuring uniform distribution of gluten-free flour, spices, and leavening agents.
- Whisk wet components in a separate large bowl until achieving a silky, homogeneous mixture with pumpkin puree creating a rich, smooth consistency.
- Gently integrate dry ingredients into wet mixture using a flexible spatula, maintaining a delicate touch to preserve air pockets and prevent dense muffins.
- Carefully incorporate chocolate chips, stirring minimally to distribute evenly without compromising the tender batter structure.
- Allow batter to rest and settle for quarter-hour, enabling gluten-free flour to absorb moisture and develop optimal texture.
- Evenly distribute batter across muffin cavities, optionally garnishing with additional chocolate chips for enhanced visual appeal and flavor intensity.
- Position muffin tin in preheated oven, baking until a testing implement emerges cleanly from the center, indicating complete internal cooking.
- Initially cool muffins within the tin to stabilize structure, then transfer to a wire rack for complete cooling, ensuring a perfect gluten-free treat ready for enjoyment.
Notes
- Rest the batter for optimal moisture and prevent dense texture, allowing gluten-free flour to absorb liquid completely.
- Gently fold ingredients to maintain air pockets, ensuring light and fluffy muffins without developing tough gluten-free crumb.
- Store cooled muffins in airtight container at room temperature for 3 days or freeze up to 2 months for extended enjoyment.
- Swap chocolate chips with nuts, dried fruit, or seeds to customize flavor profile and add nutritional variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 192
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg