Description
These Gluten Free Pumpkin Muffins are soft, moist, and bursting with fall flavor. Made with a full can of pumpkin, warm spices, and lightly sweetened with coconut sugar, they’re also high in protein thanks to collagen peptides. A one-bowl, kid-approved breakfast or snack that’s gluten-free, dairy-free, and refined sugar-free.
Ingredients
Scale
- 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
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ½ cup coconut sugar (81g)
- ¼ cup avocado oil or melted refined coconut oil
- 1 teaspoon vanilla extract
- 1 cup paleo chocolate chips (182g)
- Optional: extra chocolate chips for topping
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or silicone cups.
- In a large bowl, whisk together gluten-free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk pumpkin puree, eggs, coconut sugar, oil, and vanilla.
- Stir dry ingredients into wet using a spatula until just combined.
- Fold in chocolate chips gently; do not overmix.
- Let batter rest for 15 minutes.
- Divide batter into 12 muffin cups and top with extra chocolate chips if desired.
- Bake 22–25 minutes or until a toothpick comes out clean.
- Cool in tin for 15 minutes, then transfer to wire rack to cool completely.
Notes
Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the microwave (10–15 seconds from fridge) or in a toaster oven at 300°F for 5–7 minutes. For egg-free, use flax eggs. To make vegetarian, replace collagen with ½ cup more flour (1¾ cups total).
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg