Gluten Free Pumpkin Muffins are a cozy fall treat that’s moist, fluffy, and loaded with warm pumpkin spice. Each bite melts with rich chocolate chips and autumn comfort. These muffins come together with simple ingredients and make the kitchen smell like Halloween magic. They’re easy to prepare in under an hour, and the batter only needs a short rest before baking. Whether you’re planning a festive brunch, handing out Halloween goodies, or just want something sweet with your coffee, these muffins hit the spot. They’re family-friendly, protein-packed from collagen, and freezer-friendly too. Make a batch for breakfast or snacks all week long.
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Why You’ll Love These Gluten Free Pumpkin Muffins
These muffins check every box for flavor, texture, and ease. First, they’re gluten free and use a 1-to-1 flour blend, so they turn out soft instead of crumbly.
Meanwhile, pumpkin puree keeps them moist and naturally sweet, while pumpkin pie spice gives that classic holiday flavor. The addition of paleo chocolate chips makes every bite feel indulgent, yet the recipe is still wholesome with coconut sugar and collagen.
Kids love the melty chocolate and adults love the balance of spice and sweetness. Also, they bake up beautifully golden in just about 25 minutes.
Another reason to love them is how versatile they are. You can swap collagen for extra flour if vegetarian, and you can freeze leftovers for easy snacks.
As a result, these muffins are perfect for meal prep, parties, or cozy mornings. Once you try them, you’ll want to bake them every Halloween season.
Perfect for Halloween and Fall Baking
Pumpkin spice and chocolate make these muffins a seasonal favorite. They’re festive enough for Halloween parties, yet simple enough for everyday baking. Pair them with hot cider, and you’ll have the perfect fall treat.
Moist, Fluffy, and Full of Pumpkin Spice Flavor
Every muffin is soft inside with a tender crumb and bursts of chocolate. The pumpkin puree and oil keep them moist, while the spice blend brings comforting flavor that tastes like autumn in every bite.
Ingredients You’ll Need
Gathering your ingredients first makes baking stress-free. You’ll need a mix of dry and wet ingredients, plus chocolate chips for sweetness. Measuring correctly and letting the batter rest will give you tall, bakery-style muffins. The recipe yields 12 muffins, with each one packed with flavor and a hint of protein.
Dry Ingredients
Start with 1¼ cups gluten free 1-to-1 flour that already includes xanthan gum. Add ½ cup collagen peptides for protein, unless you prefer the vegetarian substitution of more flour. Stir in pumpkin pie spice for warmth, plus baking powder, baking soda, and kosher salt. Together, these dry ingredients create the base of a fluffy muffin with balanced flavor.
Wet Ingredients
You’ll need a full 15-ounce can of pumpkin puree. Do not use pumpkin pie filling since it has added sugar and spices. Mix in 2 large eggs for structure, ½ cup coconut sugar for gentle sweetness, ¼ cup avocado or coconut oil for moisture, and 1 teaspoon vanilla extract for depth. These wet ingredients blend smoothly into a rich, spiced batter.
Optional Add-Ins and Substitutions
Fold in 1 cup of paleo chocolate chips for melty pockets of sweetness. For variety, you could add chopped nuts or dried cranberries. If you don’t use collagen, increase the flour to 1¾ cups. Avoid almond or coconut flour as they won’t give the right texture.
Step-by-Step Instructions
Preparing the Muffin Batter
Preheat the oven to 375°F and line a muffin tin with paper liners. In one bowl, whisk flour, collagen, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, whisk pumpkin puree, eggs, coconut sugar, oil, and vanilla. Combine the wet and dry ingredients until some streaks of flour remain. Then gently fold in the chocolate chips. Let the batter rest for 15 minutes to relax the flour.
Baking the Muffins
Divide the batter evenly into 12 muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top if you want them to look bakery-style. Bake for 22 to 25 minutes, until golden brown. The muffins should puff up beautifully and smell rich with pumpkin spice.
Cooling and Serving
Let muffins cool in the pan for 15 minutes before moving them to a wire rack. This keeps them from breaking apart. Serve warm with coffee, cider, or as part of a Halloween brunch spread. The chocolate chips will still be melty inside, making them irresistible.
Baking Tips for the Best Gluten Free Pumpkin Muffins
How to Measure Gluten Free Flour Correctly
Always spoon flour into a measuring cup and level off the top with a knife. If you scoop directly from the bag, you may pack in too much flour, which leads to dense muffins.
Why Resting the Batter Improves Texture
Letting the batter rest for 15 minutes helps the flour absorb liquid and creates better structure. As a result, your muffins rise higher and have a lighter crumb.
Testing for Doneness
Insert a toothpick into the center of a muffin. If it comes out with just a few moist crumbs, they’re ready. Avoid overbaking because gluten free muffins can dry out quickly. Remember, they continue cooking slightly as they cool.
Storage and Freezing Instructions
Storing at Room Temperature
Keep muffins in an airtight container at room temperature for up to 4 days. Place a paper towel inside to absorb excess moisture, which keeps the tops from becoming sticky.
Freezing and Reheating
First, let muffins cool completely. Then flash freeze them on a baking sheet for 2 hours before transferring to a freezer-safe bag or container. Store up to 3 months. To reheat, thaw overnight in the fridge or microwave each muffin for 30 to 60 seconds until warm and soft.
Other recipes you may enjoy
- Healthy Pumpkin Pancakes for Halloween Brunch
- Creamy Baked Pumpkin Risotto for Halloween Dinner
- Cinnamon Swirl Pumpkin Bread Recipe for Fall Baking
- Pumpkin Chocolate Chip Protein Muffins – Guilt-Free Treat
Conclusion
Gluten Free Pumpkin Muffins are the perfect mix of cozy pumpkin spice, rich chocolate, and fluffy texture. They’re easy to make, freezer-friendly, and a hit with kids and adults alike. You’ll love baking them for Halloween, but they taste just as good for breakfast or a quick snack any time this fall. For more festive inspiration, check out my Pinterest board full of holiday baking ideas.
Gluten Free Pumpkin Muffins
Equipment
- Muffin tin 12-cup standard size
- Mixing bowls One large, one medium
- Whisk
- Measuring cups and spoons
- Wire rack
Ingredients
- 1¼ cups gluten free 1-to-1 flour (with xanthan gum)
- ½ cup unflavored collagen peptides (or substitute with more flour if vegetarian)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 15 oz can pure pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup coconut sugar (81g)
- ¼ cup avocado oil or melted refined coconut oil
- 1 tsp vanilla extract
- 1 cup paleo chocolate chips (e.g. Hu brand)
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners. Optionally spray liners with cooking spray.
- In one large bowl, mix flour, collagen, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk pumpkin puree, eggs, coconut sugar, oil, and vanilla until smooth.
- Combine wet and dry ingredients until some flour remains visible. Gently fold in chocolate chips until just combined.
- Let batter rest for 15 minutes before baking.
- Divide batter evenly into 12 muffin cups, topping with extra chocolate chips if desired. Bake 22–25 minutes.
- Cool in the tin for 15 minutes before transferring to a wire rack. Serve warm or store as directed.
