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Gluten Free Pumpkin Muffins (High Protein)

Gluten Free Pumpkin Muffins (High Protein)
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Indulge in the comforting flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Bursting with warm spices and rich chocolate chips, these muffins are a guilt-free treat perfect for any time of day. At just 7 grams of protein each, they’re not only delicious but also nutritious, making them an ideal addition to your breakfast or snack rotation. Easy to prepare and customizable to suit your taste, these pumpkin muffins are sure to be a hit at your next family gathering or cozy night in. Bake a batch and enjoy the delightful aroma that fills your kitchen!

Ingredients

Scale
  • 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
  • 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
  • 1 cup paleo chocolate chips (182g)

Instructions

  1. Preheat your oven to 375°F and line a muffin tin with liners.
  2. In a large bowl, whisk together gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In another bowl, mix pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry mixture until just combined; do not overmix. Gently fold in the chocolate chips.
  5. Let the batter rest for 15 minutes before dividing it evenly among muffin cavities.
  6. Bake for 22-25 minutes or until a toothpick comes out clean. Cool in the tin for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://recipeveil.com/gluten-free-pumpkin-muffins-high-protein/