Description
These Gluten Free Pumpkin Muffins are a high-protein, moist, and flavorful treat perfect for fall or any time of year. Made with gluten free flour, unflavored collagen peptides, and pumpkin puree, they provide a nutritious spin on a classic favorite. The addition of paleo chocolate chips adds a rich sweetness that complements the warm pumpkin pie spices. These muffins are easy to prepare, naturally gluten free, and perfect for a healthy snack or breakfast option.
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 muffin tin with paper liners to prevent sticking and make removal easier.
- Mix 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 well combined.
- Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and uniform.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently with a spatula until some flour is still visible. Avoid over-mixing to maintain a light texture.
- Add Mix-Ins and Rest Batter: Fold in the paleo chocolate chips until no dry flour remains. Allow the batter to rest for 15 minutes to hydrate the ingredients and improve texture.
- Fill Muffin Tin and Bake: Divide the batter evenly among 12 muffin liners, optionally topping with additional chocolate chips. Bake in the preheated oven for 22-25 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 15 minutes to set before transferring them to a wire rack to cool completely. This helps them hold their shape and improves the moist texture before enjoying.
Notes
- Do not over-mix the batter to prevent dense muffins.
- Allowing the batter to rest improves muffin texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Avocado oil or refined coconut oil can be used interchangeably based on preference.
- Ensure to use gluten free 1-to-1 baking flour for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
