Gluten Free Pumpkin Muffins (High Protein)
Indulge in the delightful flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with the warm essence of pumpkin and spice, these muffins are not only a festive treat but also a nutritious powerhouse. Each bite offers a satisfying 7 grams of protein, making them perfect for breakfast or as an energizing snack throughout the day. With easy-to-follow steps, you can whip up a batch in no time, making them an excellent choice for busy weekends or gatherings with friends. Enjoy them fresh from the oven or as part of your meal prep for quick and healthy options all week long!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 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 and line a muffin tin with liners.
- In a large bowl, whisk together gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix together pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gently combine the dry ingredients with the wet mixture using a spatula until just mixed; some flour should still be visible.
- Fold in chocolate chips and let the batter rest for 15 minutes.
- Divide the batter among muffin cavities and bake for 22-25 minutes. Let cool before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 8g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg