Gluten Free Pumpkin Muffins (High Protein)
Indulge in the cozy flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Each muffin is a delightful blend of pumpkin puree and warm spices, packed with an impressive 7g of protein, making them perfect for breakfast or a satisfying snack. Easy to whip up, this recipe invites even the youngest chefs to join in the fun. Whether you’re hosting a gathering or simply treating yourself during the busy week, these muffins are sure to please your taste buds and nourish your body. Plus, they store well in the fridge or freezer, providing you with a convenient meal prep option that you can enjoy any time. Let’s get baking!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 1 can pumpkin puree (15oz)
- 2 large eggs
- ½ cup coconut sugar (81g)
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat your oven to 375°F and line 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.
- Pour the dry ingredients into the wet mixture and stir gently until just combined—do not overmix! Let the batter rest for 15 minutes.
- Divide the batter among muffin cavities and sprinkle with extra chocolate chips if desired. Bake for 22-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg