Soft Protein-Packed Pumpkin Muffins (Printer-Friendly)

Soft, spiced gluten-free pumpkin muffins with protein and paleo chocolate chips for a cozy, wholesome treat.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 1¼ cups gluten free 1-to-1 flour blend with xanthan gum

02 - ½ cup unflavored collagen peptides

03 - 1 tbsp pumpkin pie spice

04 - 1 tsp baking powder

05 - ¼ tsp baking soda

06 - ½ tsp kosher salt

→ Wet Ingredients

07 - 1 can (15 oz) pumpkin puree

08 - 2 large eggs

09 - ½ cup coconut sugar

10 - ¼ cup avocado oil or melted refined coconut oil

11 - 1 tsp vanilla extract

→ Add-ins

12 - 1 cup paleo chocolate chips, plus additional for topping

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F and line a muffin tin with liners, lightly spraying them if desired.

02 - Whisk together the gluten free flour blend, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt in a large mixing bowl.

03 - In a separate bowl, whisk together the pumpkin puree, eggs, coconut sugar, avocado or coconut oil, and vanilla extract until smooth.

04 - Add the dry ingredients to the wet ingredients and gently stir until some flour streaks remain visible.

05 - Carefully fold in the paleo chocolate chips just until the flour disappears; avoid overmixing to maintain a tender texture.

06 - Allow the batter to rest for 15 minutes to enhance rise and improve texture.

07 - Divide the batter evenly into 12 muffin liners and sprinkle with additional chocolate chips on top.

08 - Bake for 22 to 25 minutes until a toothpick inserted comes out clean. Let muffins cool in the pan for 15 minutes before transferring to a wire rack.

# Extra Tips:

01 - Use a kitchen scale for precise measurement. For a vegetarian option, replace collagen peptides with an extra ½ cup gluten free flour (total 1¾ cups). Avoid substituting almond or coconut flour as they affect the baking outcome. Store muffins in an airtight container at room temperature for up to 4 days or freeze after flash freezing, reheating 30–60 seconds before serving.

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