Gluten Free Pumpkin Muffins (High Protein)

gluten free pumpkin muffins in muffin tin

5 from 12 votes

Gluten Free Pumpkin Muffins (High Protein)

These Gluten Free Pumpkin Muffins are a classic fall baked good made healthy! This recipe uses a whole can of pumpkin, is lightly sweetened with coconut sugar and packs in 7g of protein per muffin. They are super easy to make and hit the spot when you're craving a healthy, festive treat!

Servings muffins

Prep Time 10

Cook Time 25

Resting Time 15

Total Time 50

Equipment

2 large bowls
whisk
spatula
muffin tin with liners

Ingredients

For the 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

For the 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

For the Mix-Ins:

1 cup paleo chocolate chips (182g)

Instructions

Preheat your oven to 375F and add liners to your muffin tin.
In a large bowl, whisk together the dry ingredients until combined.
1 ¼ cup gluten free 1-to-1 flour, ½ cup unflavored collagen peptides, 1 tbsp pumpkin pie spice, ¼ tsp baking soda, ½ tsp kosher salt, 1 tsp baking powder
In another large bowl, whisk together all of the wet ingredients until smooth. Then, add dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible.
1 can pumpkin puree, 2 large eggs, ½ cup coconut sugar, ¼ cup avocado oil, 1 tsp vanilla extract
Add in the chocolate chips and continue stirring until no more flour is visible, but do not over-stir! Allow the batter to rest for 15 minutes.
1 cup paleo chocolate chips
Divide 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 quite moist, so it's important to let them cool down for a bit before eating. Allow them to cool in the muffin tin for 15 minutes, before transferring to a wire rack to finish cooling. Enjoy!

Video

Notes

GENERAL NOTE: For the most accurate results, use a digital kitchen scale to measure your ingredients. If you don't own one, be sure to measure the flour with the spoon and level method.

*NOTE: My two favorite brands are Bob's Red Mill and King Arthur Flour, both of which contain xanthan gum - a crucial ingredient to replicate gluten-filled baked goods. If you're not gluten free, you can substitute an equal amount of normal AP flour.

**NOTE: If you don't have any collagen on hand or want to make these muffins vegetarian-friendly, just omit the collagen and increase the amount of gluten free 1-to-1 flour to 1.75 cups (218g).

NUTRITION INFO REVISION (10/7/24): The nutrition facts had originally stated that each muffin has 13g of protein, however it has since been revised down to 7g of protein per muffin. The plug-in that helps me calculate the macros was pulling inaccurate data for the collagen - apologies for the inconvenience!

Calories: 216kcal

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: Baked Goods, Chocolate Chips, Dairy Free, Fall Recipe, Gluten Free, Healthy Dessert, High Protein, Muffin, Pumpkin, Pumpkin Spice, Refined Sugar Free

Nutrition