Gluten Free Pumpkin Muffins (High Protein)
Looking for a delightful fall treat that combines comfort and nutrition? These Gluten Free Pumpkin Muffins (High Protein) are your answer! Bursting with rich pumpkin flavor and studded with melty chocolate chips, these muffins not only satisfy your sweet tooth but also pack in 7g of protein each. Perfect as a quick breakfast option or a healthy snack, they are easy to make and can be enjoyed any time of day. With warm spices that evoke the essence of autumn, these muffins are sure to become a favorite in your home. Whip up a batch and savor the deliciousness!
- 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 cup paleo chocolate chips
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat your oven to 375°F 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.
- Combine the wet ingredients with the dry mixture using a spatula; fold in the chocolate chips gently.
- Let the batter rest for 15 minutes before dividing it evenly among muffin cavities.
- Bake for 22-25 minutes or until golden brown. Allow to cool in the tin for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 170
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg