These Paleo Pumpkin Muffins with Collagen Protein are absolutely sweet and scrumptious and perfect to quench your paleo cravings. Nutritious ingredients infuse this recipe like pumpkin (which is an excellent source of vitamin A and dietary fiber) and collagen protein, which supports healthy skin, bones, and joints. We think these are perfect for a quick snack on the go, and even to delight your holiday guests with. However, we also caution that you’ll want to make a double batch of these muffins and freeze them for later — they’ll disappear in no time!
Start to Finish: 45 minutes
Serves: 12 muffins
- 1 2/3 cup pureed pumpkin
- 3 organic pasture-raised eggs
- ½ cup coconut flour
- 4 scoops (2 servings) Collagen Protein powder
- 1/3 cup almond or cashew butter
- 1/3 cup Lakanto Golden
- 3 tablespoons coconut oil, melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp nutmeg
- ¼ tsp Himalayan pink salt
- Preheat the oven to 375ºF. Prepare your muffin pan.
- In a large bowl or mixer, combine the pumpkin, eggs, melted coconut oil, coconut sugar, vanilla extract, and nut butter until fully combined.
- Add the Collagen Protein powder, coconut flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
- Scoop batter evenly into prepared muffin tins.
- Bake in the oven for 20-25 minutes or until a knife inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool for about 10 minutes.
- You can store these in the fridge for up to a week, but we’re guessing they won’t last that long!