Gluten Free Pumpkin Muffins (High Protein)
Indulge in the flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with rich pumpkin goodness and complemented by delicious chocolate chips, these muffins are a delightful treat that combines taste and nutrition. Perfect for busy mornings or as a wholesome snack, each muffin packs in 7 grams of protein, ensuring you feel satisfied and energized throughout your day. Easy to prepare and family-friendly, this recipe is a must-try for anyone looking to embrace seasonal baking without sacrificing health.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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
Instructions
- Preheat your oven to 375°F (190°C) 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.
- Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
- Gently fold in the chocolate chips and let the batter rest for about 15 minutes.
- Divide the batter among the muffin cavities and bake for 22-25 minutes or until a toothpick comes out clean.
- Cool in the tin for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg