Gluten Free Pumpkin Muffins (High Protein)
Indulge in the cozy flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with pumpkin goodness and enhanced by warm spices, these muffins not only satisfy your sweet tooth but also pack a nutritious punch with 7 grams of protein each. Perfect for a quick breakfast or a delightful snack, they fill your home with an inviting aroma that makes any occasion feel special. With just a few simple ingredients and easy preparation steps, you can whip up a batch that the whole family will love. Get ready to enjoy these wholesome treats that are both delicious and guilt-free!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 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 dry ingredients: gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gently fold the dry mixture into the wet mixture until just combined; avoid overmixing.
- Stir in the chocolate chips and let the batter rest for about 15 minutes.
- Fill muffin cavities three-quarters full with batter and bake for 22-25 minutes until golden brown.
- Cool in the tin for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg