Description
These moist and tender gluten free pumpkin muffins (high protein) are made with collagen peptides, pumpkin puree, warm spices, and melty chocolate chips. They’re easy to make, naturally gluten free, refined sugar-free, and packed with protein perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cup gluten free 1-to-1 flour (156g)
- 1/2 cup unflavored collagen peptides (49g)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 1 can pumpkin puree (15 oz)
- 2 large eggs
- 1/2 cup coconut sugar (81g)
- 1/4 cup avocado oil or melted refined coconut oil
- 1 tsp vanilla extract
Mix-Ins
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, collagen, pumpkin spice, baking powder, baking soda, and salt.
- In another bowl, whisk pumpkin puree, eggs, coconut sugar, oil, and vanilla until smooth.
- Add dry ingredients to wet, stirring gently until just combined (a few streaks of flour are fine).
- Fold in chocolate chips. Rest batter for 15 minutes.
- Divide batter evenly among muffin cups. Top with extra chocolate chips if desired.
- Bake for 22–25 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool for 15 minutes in the tin before transferring to a wire rack. Enjoy!
Notes
- For dairy-free muffins, use dairy-free chocolate chips.
- Do not skip the 15-minute rest the texture improves significantly.
- Muffins freeze beautifully store in a freezer-safe bag for up to 3 months.
Nutrition
- Calories: 195
