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Gluten Free Pumpkin Muffins with Collagen and Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 131 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Pumpkin Muffins are a delicious, high-protein treat perfect for fall or anytime you crave a moist, flavorful muffin. Made with gluten free flour and collagen peptides for an added protein boost, these muffins combine the warm spices of pumpkin pie spice with the sweetness of coconut sugar and rich paleo chocolate chips. Soft and tender with a hint of autumnal spice, they’re a healthy yet indulgent snack or breakfast option.

Ingredients

Scale

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 (15 oz)
  • 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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners to prevent sticking and for easy removal of the muffins.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the gluten free flour, unflavored collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until well combined.
  3. Mix Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado oil (or melted refined coconut oil), and vanilla extract until smooth and fully incorporated.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and gently stir with a spatula until some flour is still visible. This prevents overmixing and keeps the muffins tender.
  5. Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips until the batter is just evenly mixed with no visible flour remaining. Avoid over-stirring. Let the batter rest for 15 minutes to improve texture and moisture absorption.
  6. Fill Muffin Cups and Bake: Divide the batter evenly among the 12 muffin cups, topping each with a few extra chocolate chips if desired. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out mostly clean and the muffins feel set but still moist.
  7. Cool the Muffins: Let the muffins cool in the muffin tin for 15 minutes to firm up, then transfer them to a wire rack to finish cooling completely before serving. This helps prevent them from crumbling and keeps the texture perfect.

Notes

  • Use gluten free 1-to-1 flour for best texture and rise; other gluten free blends may vary.
  • Allowing the batter to rest helps the flour hydrate and the muffins achieve a moist crumb.
  • Do not over-mix the batter to avoid tough muffins.
  • Use unflavored collagen peptides to add protein without altering flavor.
  • You can substitute avocado oil with melted refined coconut oil for a slight variation in flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze cooled muffins for up to 3 months and thaw before eating.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 9g
  • Sodium: 130mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 35mg

Find it online: https://mealsbymia.com/gluten-free-pumpkin-muffins-with-collagen-and-chocolate-chips-recipe/