Gluten Free Pumpkin Muffins (High Protein)
Indulge in the rich flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Packed with wholesome ingredients, each muffin delivers a delightful combination of pumpkin and warm spices, while providing an impressive 7 grams of protein. Perfect for breakfast, snacks, or dessert, these muffins are both nutritious and satisfying. With an easy-to-follow recipe, you’ll have a batch ready to enjoy in no time. Whether paired with nut butter or drizzled with maple syrup, these muffins will become a seasonal favorite that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¼ cup gluten free 1-to-1 flour
- ½ cup unflavored collagen peptides
- 1 can pumpkin puree (15oz)
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup paleo chocolate chips
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners.
- In one bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients gently using a spatula until just mixed; be careful not to over-mix.
- Fold in the chocolate chips and let the batter rest for about 15 minutes.
- Divide the batter among the muffin cavities and bake for 22-25 minutes until moist but firm. Cool before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg