Gluten Free Pumpkin Muffins High Protein
These high-protein, gluten-free pumpkin muffins are soft, spiced, and filled with gooey chocolate chips. They make the perfect cozy snack or grab-and-go breakfast — with nourishing ingredients and that comforting fall flavor you love.
Equipment
- Muffin Tin
- Paper Liners
- Large Mixing Bowls
- Whisk
- Spatula
- Wire Rack
- Measuring Cups and Spoons
Ingredients
Dry Ingredients
- gluten free 1-to-1 flour with xanthan gum
- unflavored collagen peptides
- baking powder
- baking soda
- pumpkin pie spice
- kosher salt
Wet Ingredients
- pumpkin puree not pumpkin pie filling
- eggs
- coconut sugar
- avocado oil
- vanilla extract
Mix-Ins
- paleo chocolate chips plus more for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners and lightly spray if desired.
- In a large bowl, whisk together gluten free flour, collagen peptides, baking powder, baking soda, pumpkin pie spice, and salt.
- In a second bowl, whisk pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until smooth.
- Gently fold dry ingredients into the wet ingredients using a spatula. Stop when only a few flour streaks remain.
- Add chocolate chips and fold until just combined. Let the batter rest for 15 minutes before baking.
- Divide batter evenly into muffin liners. Top with a few extra chocolate chips. Bake for 22–25 minutes, or until a toothpick comes out mostly clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use only pure pumpkin puree, and let your batter rest before baking for best texture. Muffins are freezer-friendly and make great meal prep snacks.