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Gluten Free Pumpkin Muffins (High Protein)

Gluten Free Pumpkin Muffins: High Protein Delight for Everyone

These Gluten Free Pumpkin Muffins are a delicious and healthy treat, high in protein and perfect for everyone to enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 216 kcal

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

Dry Ingredients

  • 1 ¼ cup gluten free 1-to-1 flour (156g)
  • ½ cup unflavored collagen peptides (49g)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 can pumpkin puree (15oz)
  • 2 large eggs
  • ½ cup coconut sugar (81g)
  • ¼ cup avocado oil or melted refined coconut oil
  • 1 teaspoon vanilla extract

Mix-Ins

  • 1 cup paleo chocolate chips (182g)

Instructions
 

Baking Instructions

  • Preheat your oven to 375F and add liners to your muffin tin.
  • In a large bowl, whisk together the dry ingredients until combined.
  • In another large bowl, whisk together all of the wet ingredients until smooth. Then, add dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible.
  • Add in the chocolate chips and continue stirring until no more flour is visible, but do not over-stir! Allow the batter to rest for 15 minutes.
  • Divide batter evenly between the 12 muffin cavities. Top with a few extra chocolate chips, if desired.
  • Transfer to the oven and bake for 22-25 minutes. The muffins will be quite moist, so it's important to let them cool down for a bit before eating.
  • Allow them to cool in the muffin tin for 15 minutes, before transferring to a wire rack to finish cooling. Enjoy!

Notes

For the most accurate results, use a digital kitchen scale to measure your ingredients. If you don’t own one, be sure to measure the flour with the spoon and level method. If you don’t have any collagen on hand or want to make these muffins vegetarian-friendly, just omit the collagen and increase the amount of gluten free 1-to-1 flour to 1.75 cups (218g).

Nutrition

Serving: 1muffinCalories: 216kcalCarbohydrates: 27gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 199mgPotassium: 87mgFiber: 3gSugar: 13gVitamin A: 5553IUVitamin C: 2mgCalcium: 64mgIron: 2mg
Keyword Baked Goods, Chocolate Chips, Dairy Free, Fall Recipe, gluten free, Healthy Dessert, high-protein, Muffin, Pumpkin, pumpkin spice, Refined Sugar Free
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