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Gluten Free Pumpkin Muffins

Delicious Gluten Free Pumpkin Muffins Packed with Protein

These Gluten Free Pumpkin Muffins are high in protein and perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Gluten Free 1-to-1 Flour Can substitute with regular all-purpose flour if not gluten-free.
  • 1 cup Unflavored Collagen Peptides Can replace with more gluten-free flour, increase to 1.75 cups for vegetarian.
  • 1 tbsp Pumpkin Pie Spice Can use a mix of cinnamon and nutmeg if unavailable.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1 tsp Baking Soda Works with baking powder for lift.
  • 1/2 tsp Kosher Salt Enhances flavor.
  • 15 oz Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 2 large Eggs Provides structure.
  • 1/2 cup Coconut Sugar Natural sweetener.
  • 1/2 cup Avocado Oil Can swap with melted coconut oil if desired.
  • 1 tsp Vanilla Extract Adds depth to flavor.
  • 1 cup Paleo Chocolate Chips Optional mix-in.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Gluten Free Pumpkin Muffins
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract. Whisk until smooth.
  4. Pour the dry ingredients into the wet mixture slowly, stirring gently until just combined.
  5. Fold in the chocolate chips gently.
  6. Let the batter rest for about 15 minutes.
  7. Divide the batter among the 12 muffin cavities, filling each about three-quarters full.
  8. Bake for 22-25 minutes, until a toothpick comes out clean.
  9. Cool for about 15 minutes before transferring muffins to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 180IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, measure ingredients accurately and avoid over-mixing the batter.

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