Gluten Free Pumpkin Muffins (High Protein)
Indulge in the delightful flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with warm pumpkin spices and studded with chocolate chips, these muffins are not only delicious but also packed with protein. Perfect for breakfast on-the-go, an afternoon snack, or a festive addition to your holiday brunch table, they promise to satisfy both your sweet cravings and nutritional needs. Easy to prepare and family-friendly, you’ll find yourself making these muffins again and again!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- 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 cup paleo chocolate chips
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- Optional add-ins: chopped nuts, dried cranberries, cinnamon, or nutmeg
Instructions
- Preheat your oven to 375°F and prepare a muffin tin with liners.
- In a large bowl, whisk together gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry mixture gently until just combined; some flour should remain visible.
- Gently fold in chocolate chips and let the batter rest for 15 minutes.
- Divide batter among muffin cavities and bake for 22-25 minutes until golden brown. Cool in the tin for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg