Gluten Free Pumpkin Muffins (High Protein)
If you’re craving a warm and wholesome treat this fall, look no further than these Gluten Free Pumpkin Muffins (High Protein). With the inviting aroma of pumpkin spice filling your kitchen, these muffins are not only delicious but also nutritious, packing in 7 grams of protein each. They make for a perfect breakfast or snack that’s both satisfying and guilt-free. Easy to prepare with simple ingredients, they are ideal for busy weekdays or family gatherings. Bake a batch on the weekend and enjoy them throughout the week!
- 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 (15 oz)
- 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 (190°C) and line a muffin tin with liners.
- In one bowl, whisk together gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla until smooth.
- Combine wet and dry ingredients gently until just mixed; fold in chocolate chips without over-mixing.
- Fill muffin tins about two-thirds full and bake for 22-25 minutes until golden brown.
- Allow muffins to cool for at least 15 minutes before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg