Gluten Free Pumpkin Muffins (High Protein)
Indulge in the cozy flavors of fall with these delectable Gluten Free Pumpkin Muffins (High Protein). Bursting with pumpkin goodness and a hint of sweetness from coconut sugar, these muffins are perfect for busy mornings or as a delightful snack. Each muffin is not only a treat but also packed with 7 grams of protein, making them a guilt-free choice that the whole family will enjoy. Easy to make and versatile enough for any occasion, these muffins are sure to become a staple in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 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 cup paleo chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin.
- In a bowl, whisk together dry ingredients: gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined—do not over-mix.
- Gently fold in the chocolate chips.
- Let the batter rest for about 15 minutes to enhance texture.
- Fill muffin tins evenly with batter and bake for 22-25 minutes until golden brown.
- Cool in the tin before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg