Gluten Free Pumpkin Muffins
Enjoy the seasonal flavor of pumpkin in these delicious Gluten Free Pumpkin Muffins, packed with protein and perfect for a snack or breakfast.
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
Preparation
- Preheat your oven to 375°F (190°C) and add liners to your muffin tin.
- In a large bowl, whisk together the dry ingredients until combined.
- In another large bowl, whisk together all of the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible.
- Fold in the chocolate chips and continue stirring until no more flour is visible. Be careful not to over-stir!
- Allow the batter to rest for 15 minutes.
Baking
- Divide the batter evenly between the 12 muffin cavities. Top with a few extra chocolate chips if desired.
- Transfer to the oven and bake for 22-25 minutes. The muffins will be moist, so let them cool slightly before eating.
- Allow them to cool in the muffin tin for 15 minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
These muffins can be served warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.