Gluten Free Pumpkin Muffins (High Protein)
Indulge in the warm, comforting flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with pumpkin spice and semi-sweet chocolate chips, these muffins are not only delicious but also offer a wholesome boost of 7g of protein per serving. Perfect for busy mornings or cozy afternoons, they make a delightful snack for kids and adults alike. With simple ingredients and an easy preparation process, you can whip up a batch in no time. Enjoy them fresh out of the oven or save some for later—these muffins are versatile and perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 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 (15 oz)
- ½ cup coconut sugar
- ¼ cup avocado oil
- 2 large eggs
- 1 cup paleo chocolate chips
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a large bowl, whisk together the dry ingredients: gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry mixture until just combined; avoid over-mixing.
- Let the batter rest for 15 minutes before dividing it evenly among the muffin cavities.
- Bake for 22-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg