Gluten Free Pumpkin Muffins (High Protein)
Indulge in the cozy flavors of fall with these Gluten Free Pumpkin Muffins, packed with high-quality protein and delightful taste! Perfect for any occasion, these muffins are incredibly easy to make and are sure to please both kids and adults alike. With a warm aroma of pumpkin spice and the rich sweetness of chocolate chips, these muffins not only satisfy your sweet tooth but also provide you with a nutritious snack option. Plus, they freeze wonderfully, so you can whip up a batch ahead of time and enjoy them throughout the week.
- 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
- ½ cup unflavored collagen peptides
- 1 can pumpkin puree (15oz)
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup paleo chocolate chips
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a bowl, whisk together the dry ingredients: gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture and stir gently until just combined. Fold in the chocolate chips.
- Allow the batter to rest for about 15 minutes before dividing it evenly into muffin cavities.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 190
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg