Description
These Gluten Free Pumpkin Muffins are a delicious and nutritious treat packed with protein from collagen peptides and flavor from pumpkin puree and pumpkin pie spice. Perfect for a healthy breakfast or snack, these moist muffins are enhanced with paleo chocolate chips for a touch of sweetness, all while being gluten free and high in protein.
Ingredients
Scale
Dry Ingredients:
- 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
Wet Ingredients:
- 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
Mix-Ins:
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F and line a 12-cup muffin tin with liners to prevent sticking and facilitate easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until uniformly mixed.
- Mix Wet Ingredients: In another large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil (or melted coconut oil), and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and gently stir with a spatula, leaving some flour still visible to avoid overmixing which can toughen the muffins.
- Add Mix-Ins and Rest Batter: Fold in the paleo chocolate chips until no more flour is visible. Let the batter rest for 15 minutes to hydrate the flours and improve texture.
- Fill Muffin Cups and Bake: Evenly divide the batter among the 12 muffin cavities, optionally topping each with a few extra chocolate chips. Bake in the preheated oven for 22-25 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. This resting helps them set and enhances texture. Enjoy once cooled!
Notes
- Do not overmix the batter to keep the muffins moist and tender.
- Allowing the batter to rest before baking improves texture by hydrating the gluten free flour.
- You can substitute paleo chocolate chips with regular chocolate chips if preferred, noting this may affect dietary restrictions.
- Use lined muffin tins for easy removal and cleanup.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
