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Gluten Free Pumpkin Muffins (High Protein)

Gluten Free Pumpkin Muffins (High Protein)
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Indulge in the warm, cozy flavors of fall with these Gluten Free Pumpkin Muffins (High Protein). Perfect for busy mornings or as a delightful snack, these muffins are not only easy to make but also packed with nutrition. Using a whole can of pumpkin puree adds moisture and rich flavor, while coconut sugar lightly sweetens each bite. With 7g of protein per muffin, you can enjoy this wholesome treat without any guilt. Whether you’re savoring them at breakfast or sharing them at a gathering, these muffins are sure to be a crowd-pleaser.

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 (190°C) 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, combine pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined; do not over-mix.
  5. Gently stir in the chocolate chips and let the batter rest for 15 minutes.
  6. Divide the batter evenly among muffin cups and bake for 22-25 minutes or until a toothpick comes out clean.
  7. Allow to cool in the tin before transferring to a wire rack.

Nutrition

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