Protein Pumpkin Muffins

These fluffy and soft Pumpkin Protein Muffins are a delicious fall breakfast or snack on-the-go. Packed with 13 grams of protein and a whole can of pumpkin, they are easy to make and the perfect festive treat! 🍂

Protein Pumpkin Muffins

These pumpkin muffins have 13g of protein per muffin are gluten, dairy, and refined sugar free and the best part? They taste absolutely delicious!

Author: Recipes with Jenna Courses: Snacks

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Prep Time 10 mins Cook Time 25 mins Rest Time 15 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 12

Ingredients

Servings

• For the Dry Ingredients:

• 1 cup gluten free 1-to-1 flour

• ¹⁄₂ cup cup unflavored collagen peptides

• 1 tbsp pumpkin pie spice

• 1 tsp baking powder

• ¹⁄₄ tsp baking soda

• ¹⁄₂ tsp kosher salt

• For the Wet Ingredients:

• 1 can pumpkin puree

• 2 large eggs

• ¹⁄₂ cup coconut sugar

• ¹⁄₄ cup avocado oil

• 1 tsp vanilla extract

• 1 cup chocolate chips

Instructions

1. In a large bowl, whisk together the dry ingredients: flour, peptides, pumpkin pie spice, baking soda, kosher salt, and baking powder.
   
2. In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, coconut sugar, and vanilla.
3. Combine the dry with the wet ingredients, stirring until just a bit of flour remains visible.
4. Fold in the chocolate chips and let the batter rest for 15 minutes.
5. Divide the batter into muffin cups and bake at 350°F for 22-25 minutes. Cool for 15 minutes then transfer to a rack.
6. Enjoy! 🎃

Nutrition Facts

Servings: 12 ServingCalories:240kcalTotal Fat:11gSaturated Fat: 4gCholesterol:27mgSodium:243mgPotassium:86mgTotal Carbohydrate:27gDietary Fiber: 3gSugars: 13gProtein:13gVitamin C: 2mgCalcium: 44mg

Keywords: pumpkin, pumpkin muffins, protein muffins, protein recipe, fall recipe, baking, fall