Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe

If you’re anything like me and love the warm flavors of fall wrapped in a cozy, healthy treat, this Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe is going to become a staple in your kitchen. What makes this recipe stand out isn’t just the classic pumpkin and chocolate chip combo—it’s the way the collagen peptides boost the protein, making these muffins not only delicious but nourishing too. I love reaching for these as a quick breakfast or a snack that feels indulgent without the guilt.

One of the best parts? They’re naturally gluten free and so tender thanks to the blend of gluten free flour and collagen. I remember the first time I made these; my family went crazy for them, and they disappeared within a day! Whether you’re hosting a brunch or want a wholesome treat for the kids’ lunchboxes, this Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe fits the bill perfectly.

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Ingredients You’ll Need

The blend of gluten free flour and collagen peptides is a game changer here, providing structure and protein without sacrificing that soft muffin crumb. The pumpkin puree keeps everything moist, while the paleo chocolate chips add a melty touch of sweetness that’s totally irresistible.

• Gluten free 1-to-1 flour: Look for a blend that includes xanthan gum for best texture and avoid single-grain flours for this recipe.
• Unflavored collagen peptides: I use a high-quality brand that dissolves easily without adding flavor—you’ll appreciate the added protein boost.
• Pumpkin pie spice: Freshly mixed or store-bought works; it brings that cozy fall flavor every bite needs.
• Baking powder and baking soda: Help the muffins rise just right, so make sure these are fresh.
• Kosher salt: Enhances all the flavors without being noticeable.
• Pumpkin puree: Use plain pumpkin, not pumpkin pie filling, for the ideal pumpkin flavor and moisture.
• Eggs: They bind the ingredients and add richness; room temperature works best here.
• Coconut sugar: Adds subtle caramel notes and keeps the sweetness natural.
• Avocado oil or melted refined coconut oil: Either works well; avocado oil keeps a neutral taste while coconut oil adds a slight tropical note.
• Vanilla extract: The secret magic that lifts every flavor, trust me on this.
• Paleo chocolate chips: I prefer this brand because they’re dairy-free and melt beautifully in the oven.

Variations

I love how versatile this Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe is—you can easily tweak it to fit your tastes or dietary needs. I’ve experimented with a few variations that turned out amazing, and I encourage you to make this recipe your own!

• Nut-Free Version: I’ve swapped out the paleo chocolate chips for chopped dried cranberries or raisins when avoiding nuts or processed chocolates.
• Extra Spice Love: Sometimes I boost the pumpkin pie spice with a dash of ground ginger or cloves for an even bolder flavor.
• Vegan Adjustments: I’ve tried replacing eggs with flax eggs and used coconut yogurt instead of oil, and results were still tasty though slightly denser.
• Lower Sugar Option: Reducing coconut sugar by a quarter and adding a splash of maple syrup lets me control sweetness without losing texture.

How to Make Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe

Step 1: Prep Your Oven and Muffin Tin

First, preheat your oven to 375°F (190°C). Adding liners to your muffin tin makes cleanup a breeze and helps the muffins hold together when you remove them. If you don’t have liners, lightly grease the tin so nothing sticks.

Step 2: Mix Dry Ingredients with Care

In a large bowl, whisk together your gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these well ensures even distribution so all your muffins get consistent flavor and good rise. I’ve found that a quick whisk here saves me from surprises later.

Step 3: Whisk Wet Ingredients Until Smooth

Grab another bowl and whisk the pumpkin puree, eggs, coconut sugar, avocado or coconut oil, and vanilla extract until smooth and combined. This helps create a silky batter base, which is key to tender muffins. I like breaking up the eggs first, then slowly adding the sugar to avoid any gritty texture.

Step 4: Combine Wet and Dry, Then Add Chocolate Chips

Add the dry mixture to the wet in batches, stirring gently with a spatula. Don’t worry if some flour streaks remain—that’s totally fine before resting! Now fold in your paleo chocolate chips, which add pocketed bursts of melty sweetness throughout. Resist the urge to over-mix here—just enough to bring it all together.

Step 5: Let the Batter Rest

This is my favorite trick! Letting the batter sit for 15 minutes before baking really helps the gluten free flours absorb moisture and relax, resulting in incredibly moist and tender muffins. It also gives the collagen peptides time to hydrate, boosting the texture further.

Step 6: Bake and Cool

Divide the batter evenly into your 12 muffin cups. I often sprinkle a few extra chocolate chips on top for an extra appetizing look. Bake for 22-25 minutes until a toothpick inserted in the center comes out mostly clean but the muffins still feel soft. Since these are very moist, cool them in the tin for 15 minutes before transferring to a wire rack to finish cooling. Trust me, patience here pays off—you’ll avoid crumbly muffins.

How to Serve Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe

Garnishes

I love topping these muffins with a little cinnamon sprinkle or even a light drizzle of maple syrup when serving them for breakfast. Sometimes I add a slather of almond butter or cream cheese to balance their sweetness with some creaminess. It’s simple touches like these that make them feel extra special.

Side Dishes

Pair these muffins with a hot cup of chai latte or your favorite coffee for an easy fall-inspired snack. If serving for brunch, a side of fresh fruit or a green salad works beautifully to round out the meal.

Creative Ways to Present

For a festive occasion, I’ve arranged these muffins on a wooden board surrounded by small pumpkins, cinnamon sticks, and autumn leaves to make a welcoming centerpiece. Wrapping each muffin in parchment paper tied with twine makes them perfect for gifting too!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to two days. After that, I store them in the fridge to keep them fresh longer, though I always let them come to room temp before eating for the best flavor and texture.

Freezing

These muffins freeze wonderfully! I wrap each one individually in plastic wrap, then pop them in a freezer bag. When I want a quick snack, I just thaw them on the counter or microwave gently for about 20 seconds—almost like fresh-baked all over again.

Reheating

To reheat, I prefer a quick 15-20 second zap in the microwave or 5 minutes in a low-temp oven. This brings back the soft texture and warm chocolate chips without drying the muffins out.

FAQs

Final Thoughts

This Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe is one of those cozy, reliable bakes I keep going back to when I want a snack that’s both nourishing and comforting. The way the warm spices, pumpkin, and chocolate chips come together is just magic—and the collagen makes me feel good about indulging a little. I hope you enjoy making—and eating—these as much as I do. Seriously, once you try them, you’ll find it hard to go back to ordinary pumpkin muffins!

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