Description
Delight in these Gluten Free Pumpkin Muffins that are packed with high protein from collagen peptides and balanced flavors from pumpkin spice and chocolate chips. Perfect for a nutritious breakfast or snack, these moist and flavorful muffins combine wholesome ingredients with easy preparation, making them a great choice for gluten-free and high-protein diets.
Ingredients
Scale
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
Add-ins
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line your muffin tin with liners to prevent sticking and ensure easy cleanup.
- 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 thoroughly combined.
- Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil (or melted refined coconut oil), and vanilla extract until smooth and well blended.
- Combine Mixtures: Add the dry ingredients into the wet ingredients and stir gently with a spatula. It’s okay if some flour is still visible; do not over-mix to avoid tough muffins.
- Add Chocolate Chips & Rest Batter: Fold in the paleo chocolate chips until the flour is fully incorporated but be careful not to over-stir. Let the batter rest for 15 minutes to improve texture.
- Scoop and Bake: Divide the batter evenly among 12 muffin cavities, optionally topping each with a few extra chocolate chips. Bake for 22-25 minutes until a toothpick inserted comes out mostly clean and tops are set.
- Cool Muffins: Allow the muffins to cool in the tin for 15 minutes to set their structure since they will be moist. Then transfer to a wire rack to cool completely before enjoying.
Notes
- Use gluten-free 1-to-1 flour to ensure proper texture and rise without gluten.
- Allow batter to rest before baking to improve muffin structure and moisture.
- Do not over-mix the batter to avoid dense or tough muffins.
- Store muffins in an airtight container at room temperature for 2-3 days or freeze for longer storage.
- Substitute avocado oil with melted refined coconut oil for a mild flavor and similar nutrition profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: gluten free pumpkin muffins, high protein muffins, pumpkin spice muffin, paleo chocolate chips, collagen peptide baking, healthy pumpkin muffins, gluten free baking
