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Gluten-Free Pumpkin Muffins with Protein and Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 134 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 deliciously moist and high-protein treat perfect for fall or anytime you crave a healthy, flavorful snack. Made with gluten-free flour and collagen peptides, they offer an excellent source of protein without sacrificing taste. The addition of paleo chocolate chips adds just the right touch of sweetness and texture, while the warm pumpkin pie spice creates a comforting autumn aroma. Easy to prepare and bake, these muffins are ideal for breakfast, snack, or dessert.

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 (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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F and line a 12-cup muffin tin with liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado or refined coconut oil, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and fold gently with a spatula. Stir only until some flour is still visible to prevent overmixing.
  5. Add Chocolate Chips and Rest Batter: Fold in the paleo chocolate chips carefully into the batter until no dry flour is visible. Allow the batter to rest for 15 minutes to hydrate the flour and improve texture.
  6. Portion and Bake: Divide the batter evenly into the 12 muffin cups. Optionally, top with a few extra chocolate chips for garnish. Bake in the preheated oven for 22-25 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Cool and Serve: Let the muffins cool in the tin for 15 minutes to set, then transfer to a wire rack to cool completely before enjoying. This resting time helps prevent crumbling due to their moist texture.

Notes

  • Using gluten free 1-to-1 flour ensures a texture similar to regular muffins but feel free to experiment with your preferred gluten free blend.
  • Do not over-mix the batter once combining ingredients to avoid dense muffins.
  • Resting the batter before baking improves moisture and crumb texture.
  • These muffins keep well stored in an airtight container for up to 3 days or can be frozen for up to 2 months.
  • For a dairy-free option, ensure chocolate chips are dairy-free and avoid using butter if substituting oil.
  • Adjust coconut sugar quantity according to sweetness preference.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 170
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 40mg

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