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Gluten Free Pumpkin Muffins (High Protein)

Gluten Free Pumpkin Muffins (High Protein)
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If you’re in search of a warm, nutritious treat to uplift your spirits, these Gluten Free Pumpkin Muffins (High Protein) are just what you need! Bursting with the comforting flavors of fall, each muffin is not only delicious but also packed with wholesome ingredients. Made with real pumpkin puree and enhanced by a hint of pumpkin pie spice, they provide a delightful balance of sweetness from chocolate chips and nutrition from high-protein ingredients. Ideal for weekend brunches, quick breakfasts on busy mornings, or satisfying snacks, these muffins will quickly become a favorite in your home. Bake up a batch and enjoy them fresh out of the oven or store them for later—either way, you’ll savor every bite!

Ingredients

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  • 1 ¼ cup gluten free 1-to-1 flour
  • ½ cup unflavored collagen peptides
  • 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
  • ¼ cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup paleo chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In another bowl, mix the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
  4. Combine the dry mixture into the wet mixture and stir gently until just combined. Allow the batter to rest for 15 minutes.
  5. Fold in the chocolate chips and distribute the batter into muffin cavities. Bake for 22-25 minutes until golden.
  6. Let cool for 15 minutes before transferring to a wire rack.

Nutrition

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