Description
These Gluten-Free Pumpkin Muffins are the perfect healthy fall treat! Made with a whole can of pumpkin, lightly sweetened with coconut sugar, and packed with 7g of protein per muffin, they’re moist, flavorful, and easy to make. Whether you enjoy them as a snack or breakfast, these muffins are a delicious and festive way to stay on track with your health goals.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/4 cup gluten-free 1-to-1 flour (156g)
- 1/2 cup unflavored collagen peptides (49g)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients:
- 1 (15oz) can pumpkin puree
- 2 large eggs
- 1/2 cup coconut sugar (81g)
- 1/4 cup avocado oil or melted refined coconut oil
- 1 tsp vanilla extract
Mix-Ins:
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together all dry ingredients.
- In another large bowl, whisk the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients, stirring gently with a spatula until some flour is still visible.
- Fold in the chocolate chips and mix until just combined. Avoid over-mixing.
- Let the batter rest for 15 minutes to ensure the best texture.
- Divide batter evenly among 12 muffin cavities. Top with extra chocolate chips if desired.
- Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- These muffins are best stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Swap chocolate chips for chopped nuts or dried fruit for variety.
- Use a flax egg substitute to make these muffins egg-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg