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5 from 1 vote

Paleo Chocolate Chip Pumpkin Muffins - DF, GF

These paleo chocolate chip pumpkin muffins are everything you want to eat on a cool morning in October.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American, Paleo
Keyword: Breakfast, Healthy, Muffins, pumpkin
Servings: 12
Calories: 177kcal

Equipment

Ingredients

  • 1 1/2 Cup Almond Flour
  • 1/2 Cup Tapioca Flour
  • 3 Tbsp Coconut Flour
  • 2 scoops collagen peptides
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 4 Tbsp Coconut Sugar
  • 1 Tbsp Coconut Oil Melted
  • 3 Large Egg Yolks
  • 3 Large Egg Whites Whipped into stiff peaks
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips

Instructions

  • Start by preheating your oven to 350 and lining a muffin tin or spraying with nonstick spray(I use avocado oil spray)
  • Sift together all of the dry ingredients
  • use a handheld beater or stand mixer to beat your egg whites into stiff peaks. This takes about 4-5 minutes on medium speed. Be patient
  • Add all wet ingredients to a separate mixing bowl and whisk together. Add the wet ingredients to the dry ingredients and mix thoroughly. It will be a very dry dough-like batter
  • Slowly fold in the egg whites to the batter, being careful to not knock out the air
  • Add chocolate chips and fold in gently
  • Spoon your batter into your muffin tin and bake for 15 mins.