Gluten Free Pumpkin Muffins (High Protein)
Enjoy these gluten-free pumpkin muffins high in protein and flavor! Perfect for snacks or breakfast—try this easy recipe today!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 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
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a large bowl, whisk together the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined; do not over-mix.
- Fold in the paleo chocolate chips and let the batter rest for 15 minutes.
- Divide the batter among muffin cavities and bake for 22-25 minutes until golden brown. Cool in the pan for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 169
- Sugar: 8g
- Sodium: 137mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 32mg