Gluten Free Pumpkin Muffins (High Protein)
Embrace the flavors of fall with these delightful Gluten Free Pumpkin Muffins, packed with high protein and wholesome ingredients. Perfect for busy mornings or cozy evenings, these muffins combine the warmth of pumpkin spice with the richness of chocolate chips, making them a family favorite. With just 10 minutes of prep time, you can enjoy these nutritious treats any day of the week. Each muffin delivers a satisfying 7 grams of protein, ensuring you feel energized and satisfied.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 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 (or melted refined coconut oil)
- 1 tsp vanilla extract
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat your oven to 375°F (190°C) 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, mix the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gradually combine the dry ingredients into the wet mixture using a spatula until just mixed; some flour may remain visible.
- Let the batter rest for about 15 minutes to thicken slightly.
- Gently fold in the chocolate chips before dividing the batter into muffin cavities.
- Bake for 22-25 minutes or until a toothpick comes out clean. Allow cooling slightly before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg