Go Back
–+ servings
Gluten Free Pumpkin Muffins with High Protein and Paleo Chocolate Chips

Indulge in Gluten Free Pumpkin Muffins with High Protein Chips

Delicious Gluten Free Pumpkin Muffins with High Protein and Paleo Chocolate Chips, perfect for breakfast or a healthy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffins
  • 2 cups Gluten Free 1-to-1 Flour Ensure it’s a high-quality blend.
  • 1 cup Pumpkin Puree Canned or fresh.
  • ½ cup Collagen Peptides Can substitute with plant-based protein powder.
  • 2 large Eggs Replace with flax or chia eggs for a vegan option.
  • ½ cup Coconut Sugar Brown sugar can be used as a substitute.
  • ⅓ cup Avocado Oil Or coconut oil.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 tablespoon Pumpkin Pie Spice Cinnamon and nutmeg can be used as substitutes.
  • ½ teaspoon Kosher Salt
  • 1 cup Paleo Chocolate Chips High-quality dark chocolate chips work well.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin.
  2. In a large bowl, whisk together the dry ingredients: gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt.
  3. In another bowl, mix the wet ingredients: pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the paleo chocolate chips and let the batter rest for about 15 minutes.
  6. Divide the batter among the muffin cups, filling each about three-quarters full.
  7. Bake for 22-25 minutes until tops spring back when pressed and a toothpick comes out clean.
  8. Cool the muffins in the tin for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 125mgPotassium: 170mgFiber: 2gSugar: 8gVitamin A: 320IUVitamin C: 1.5mgCalcium: 25mgIron: 1mg

Notes

Allow the muffins to cool in the tin for improved texture and to prevent density. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!