Description
These Gluten Free Pumpkin Muffins are a healthy and delicious fall treat, made with a whole can of pumpkin puree, lightly sweetened with coconut sugar, and packed with 7g of protein per muffin. They blend warming pumpkin pie spices with paleo chocolate chips for a moist, flavorful muffin perfect for breakfast, snacks, or dessert.
Ingredients
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 Prep Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients bowl and stir gently with a spatula, mixing just until some flour is still visible to avoid over-mixing.
- Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until no dry flour pockets remain, then let the batter rest for 15 minutes to hydrate the ingredients and improve texture.
- Fill Muffin Tin: Evenly divide the batter among the 12 muffin cups. Optionally, top each muffin with a few extra chocolate chips for garnish.
- Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean with moist crumbs.
- Cool and Serve: Allow muffins to cool in the tin for 15 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled to prevent crumbling.
Notes
- For precise results, use a digital kitchen scale to measure all ingredients accurately.
- The gluten free flour blend should contain xanthan gum to replicate the texture of gluten; good brands include Bob’s Red Mill and King Arthur.
- If vegetarian or no collagen peptides are available, omit collagen and increase gluten free flour to 1.75 cups (218g).
- Do not over-mix the batter to ensure tender muffins.
- Muffins are best enjoyed fully cooled as they are moist and delicate right out of the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 13g
- Sodium: 199mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.003g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 27mg
