Description
Soft, protein-rich gluten free pumpkin muffins made with real pumpkin, cozy spices, and paleo chocolate chips. Perfect for fall snacking or meal prep.
Ingredients
1¼ cup gluten free 1-to-1 flour (with xanthan gum)
½ cup unflavored collagen peptides (or use more flour for vegetarian)
1 tbsp pumpkin pie spice
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
1 can (15 oz) pumpkin puree
2 large eggs
½ cup coconut sugar
¼ cup avocado or melted refined coconut oil
1 tsp vanilla extract
1 cup paleo chocolate chips (plus extra for topping)
Instructions
1. Preheat oven to 375°F and line a muffin tin with liners (lightly spray if desired).
2. Whisk dry ingredients together in a large bowl.
3. In another bowl, whisk wet ingredients until smooth.
4. Add dry to wet and stir until some flour is still visible.
5. Fold in chocolate chips just until flour disappears. Do not overmix.
6. Let batter rest 15 minutes to improve rise and texture.
7. Divide batter into 12 muffin liners. Top with extra chocolate chips.
8. Bake for 22–25 minutes. Let cool in pan 15 minutes, then transfer to a rack.
Notes
Use a kitchen scale for best accuracy.
Do not substitute almond or coconut flour — they bake differently.
For vegetarian version: replace collagen with more flour (1¾ cups total).
Store in airtight container at room temp for up to 4 days.
To freeze: flash freeze then store in an airtight container. Reheat 30–60 sec.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 13g
- Sodium: 199mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.003g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 27mg