Gluten Free Paleo Pumpkin Protein Muffins Recipe

I made 5-minute, 71-calorie Paleo Pumpkin Protein Muffins that are flourless and naturally sweetened with banana, boosted with collagen peptides for added protein and designed for simple meal prep.

I tried to make something quick that actually works, and these gluten free paleo pumpkin protein muffins surprised me. Using pumpkin puree and a scoop of collagen peptides they come out fluffy but still dense enough to feel like real fuel, about 71 calories each.

I reach for them after workouts or when I need a fast breakfast, and I keep thinking about how they fit into Paleo Baking and Pumpkin Protein Muffins roundups. They’re not overly sweet, they have actual pumpkin spice character, and yes I know you will be curious to give them a shot.

Why I Like this Recipe

– I love the warm, cozy flavor, reminds me of home and I cant stop eating it
– I like that it’s super quick so I can grab it on crazy mornings when im late
– I like that it actually keeps me full for hours so I dont snack all day
– I like that it’s not too sweet, cause I hate stuff thats cloying

Ingredients

• Rich in fiber, beta carotene and vitamin A, it keeps muffins moist and sweet.
• Natural sweetness and carbs, potassium boost, it helps bind and soften.
• High quality protein, yolks add richness and structure, they help muffins rise.
• Extra protein without grain, neutral or vanilla flavor, gives firmer crumb.
• Healthy saturated fat for moisture, it makes them richer and tender.
• Crunch, heart healthy fats and some protein, they add toasty bites.
• Warm spices add sweetness perception and aroma, they mask egginess.
• Leavening agent, no real nutrition, gives lighter texture and rise.
• Adds sweet warm flavor, tricks the palate into extra perceived sweetness.

Ingredient Quantities

• 1 cup (240 g) pumpkin puree
• 1 ripe banana, mashed (abt 100 g)
• 2 large eggs
• 2 scoops (≈20 g) collagen peptides, unflavored or vanilla
• 1 tsp baking powder (gluten free)
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted (optional for moister muffins)
• 2 tbsp chopped pecans or walnuts (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a 10-cup muffin tin with liners or lightly grease each cup.

2. In a large bowl mash the ripe banana until mostly smooth, then stir in the pumpkin puree, eggs, vanilla extract and the melted coconut oil if using.

3. Add the 2 scoops collagen peptides (unflavored or vanilla), baking powder, pumpkin pie spice, ground cinnamon and sea salt to the wet mix and whisk until combined; its ok if there are a few small lumps.

4. Let the batter sit 2 to 3 minutes so the collagen can hydrate and the spices bloom, then check consistency; it should be thick but spoonable.

5. Fold in 2 tbsp chopped pecans or walnuts now if you want them mixed through, or reserve them for topping.

6. Portion the batter into the prepared tin using a spoon or small ice cream scoop, filling each cup about 3/4 full for nicely domed muffins.

7. Sprinkle extra chopped nuts on top if you saved some, press them in lightly so they wont fall off while baking.

8. Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean; smaller muffins may take 15 to 18 minutes.

9. Cool the muffins in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely so they finish setting.

10. Store cooled muffins in an airtight container in the fridge up to 4 days or freeze individually for longer; reheat briefly in the microwave before serving.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. 10-cup muffin tin (liners or lightly grease each cup)
3. Paper liners or nonstick spray / a little oil for greasing
4. Large mixing bowl
5. Measuring cups and measuring spoons
6. Fork or potato masher to mash the banana
7. Whisk for the wet ingredients
8. Rubber spatula for folding and scraping the bowl
9. Small ice cream scoop or tablespoon for portioning batter
10. Wire cooling rack (plus toothpick to test doneness)

FAQ

Gluten Free Paleo Pumpkin Protein Muffins Recipe Substitutions and Variations

• Pumpkin puree: swap 1 cup pumpkin for 1 cup cooked mashed sweet potato, or 1 cup canned butternut squash puree, or 1 cup unsweetened applesauce (applesauce will make the muffins a bit sweeter and lighter)
• Ripe banana: use 1/4 cup unsweetened applesauce, or 1/4 cup extra pumpkin puree, or 1/4 cup mashed avocado (less sweet, more moist)
• Eggs (2): use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min), or 2 chia eggs (2 tbsp chia + 6 tbsp water), or 2 tbsp powdered gelatin + 6 tbsp warm water (paleo friendly binder)
• Collagen peptides (≈20 g): replace with equal weight unflavored gelatin (about 2 tbsp), or 2 scoops egg white protein powder, or omit and add 2 tbsp almond flour + 1 tbsp tapioca starch to help texture

Pro Tips

1) Let the collagen and spices sit a minute after you mix them. Waiting two or three minutes lets the collagen absorb moisture and the spices wake up, that way the crumb is less gummy and the flavor actually comes through.

2) Watch batter thickness more than you watch the clock. It should be thick but still spoonable; if it seems too loose chill it for 10 minutes to firm up, if it seems too stiff add a small splash of milk or a little extra mashed banana. Little changes now save you from dry or dense muffins later.

3) For pretty domes and even baking, portion with a small scoop and dont overfill the cups. If your oven has hot spots rotate the pan once about halfway through bake time so some muffins dont get overbrowned while others are underdone.

4) Toast the nuts and cool them before folding in, it makes them way more flavorful and stops them from going soggy. Also let muffins cool completely before storing, and freeze single muffins for longer life then reheat briefly in the microwave when you wanna eat one.