Description
These Gluten Free Pumpkin Muffins are a healthy and delicious fall favorite, made with a whole can of pumpkin and lightly sweetened with coconut sugar. Packed with 7g of protein per muffin thanks to collagen peptides, they are the perfect festive treat that is easy to make and naturally gluten and dairy free.
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 Prepare Pan: Preheat your oven to 375°F and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Combine 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 evenly mixed.
- Whisk Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth and well combined.
- Mix Batter: Add the dry ingredients to the wet ingredients and gently stir with a spatula until there is still some visible flour but mostly combined. Avoid overmixing to keep muffins tender.
- Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until the batter is homogeneous. Allow the batter to rest for 15 minutes; this helps hydrate the gluten free flour for better texture.
- Fill Muffin Tin and Bake: Divide the batter evenly among the 12 muffin cavities. Optionally, sprinkle additional chocolate chips on top. Bake for 22-25 minutes until a toothpick inserted comes out mostly clean and the tops spring back lightly.
- Cool Muffins: Let the muffins cool in the tin for 15 minutes to firm up, then transfer them to a wire rack to cool completely before serving to ensure the moist texture sets properly.
Notes
- For precise measurements, use a digital kitchen scale especially when measuring flour.
- The recommended gluten free flours are Bob’s Red Mill or King Arthur Flour blends that include xanthan gum for structure.
- If you prefer vegetarian muffins, omit collagen peptides and increase the gluten free flour to 1.75 cups (218g).
- These muffins are best enjoyed once fully cooled to appreciate their moist texture.
- The nutrition facts have been revised to reflect 7g of protein per muffin, correcting an earlier higher estimate.
- 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
