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Gluten Free Pumpkin Muffins with High Protein and Paleo Chocolate Chips

Irresistibly Moist Gluten Free Pumpkin Muffins with High Protein

Deliciously fluffy Gluten Free Pumpkin Muffins with High Protein and Paleo Chocolate Chips are the perfect healthy snack.
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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
  

Muffin Batter
  • 2 cups Gluten Free 1-to-1 Flour Ensure it’s certified gluten free for safety.
  • 1 cup Collagen Peptides Can be omitted for a vegan version.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger.
  • 1 teaspoon Baking Powder Confirm they're not expired for the best rise.
  • 1 te teaspoon Baking Soda Confirm they're not expired for the best rise.
  • ½ teaspoon Kosher Salt Table salt can work too.
  • 1 cup Pumpkin Puree Use homemade or canned interchangeably.
  • 3 large Eggs Substitute with flax or chia eggs for vegan muffins.
  • ½ cup Coconut Sugar Swap for brown sugar or maple syrup if desired.
  • ⅓ cup Avocado Oil Can substitute with olive oil.
  • 2 teaspoons Vanilla Extract Highly recommended for best taste.
  • 1 cup Paleo Chocolate Chips Feel free to replace with dark chocolate chips.
Optional Toppings
  • ¼ cup Extra Chocolate Chips Sprinkle on top of the muffin batter.
  • ¼ cup Nuts or Seeds Perfect for crunch and nutrition.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • Spoon

Method
 

Baking Process
  1. Preheat your oven to 375°F (190°C) and prepare the muffin tin.
  2. Whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt.
  3. In a separate bowl, mix the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined, then fold in chocolate chips.
  5. Allow the batter to rest for about 15 minutes.
  6. Fill the muffin cups about three-quarters full with batter and sprinkle extra chocolate chips if desired.
  7. Bake for 22-25 minutes until the tops spring back and a toothpick comes out clean.
  8. Cool for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Muffins can be customized with nuts or dried fruits. Store in an airtight container for optimal freshness.

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