Description
These Gluten Free Pumpkin Muffins are a high-protein, moist, and flavorful treat perfect for autumn or any time you’re craving a healthier baked good. Made with gluten free flour, collagen peptides, and warm pumpkin pie spices, these muffins combine nutritious ingredients with indulgent paleo chocolate chips for a balanced snack or breakfast option.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cup gluten free 1-to-1 flour (156g)
- ½ cup unflavored collagen peptides (49g)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp 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 tsp vanilla extract
Mix-Ins:
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners to prevent sticking and make removal easier.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten free 1-to-1 flour, unflavored collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until thoroughly combined and uniform in texture.
- Mix Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil (or melted refined coconut oil), and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently stir with a spatula until some flour is still visible. This helps avoid overmixing and keeps the muffins tender.
- Add Chocolate Chips: Fold in the paleo chocolate chips carefully, stirring until no flour remains visible but without over-stirring the batter.
- Rest the Batter: Allow the batter to rest for 15 minutes. This resting period helps the ingredients hydrate and improves texture.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin liners. Optionally, sprinkle a few extra chocolate chips on top of each muffin for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 22-25 minutes until a toothpick inserted in the center comes out mostly clean and the tops are set.
- Cool Muffins: Allow the muffins to cool in the muffin tin for about 15 minutes, then transfer them to a wire rack to cool completely. The muffins are moist, so cooling helps them set and improves texture.
- Serve and Enjoy: Once cooled, enjoy these nutritious and delicious pumpkin muffins as a snack or breakfast treat.
Notes
- For most accurate results, use a digital kitchen scale to measure ingredients precisely. If unavailable, measure flour with the spoon and level method.
- Preferred gluten free flours are Bob’s Red Mill or King Arthur Flour, which contain xanthan gum to replicate the texture of gluten-containing flour.
- If not gluten free, all-purpose flour can be substituted 1:1 for the gluten free flour.
- To make the muffins vegetarian-friendly or if you don’t have collagen peptides available, omit the collagen and increase gluten free flour to 1.75 cups (218g).
- Nutrition info per muffin revised to reflect 7g protein per muffin, correcting earlier inaccuracies from collagen data.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
