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Pumpkin blender muffins on cooling rack.
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Pumpkin Blender Muffins + Gluten-free + Low Sugar

These gluten-free pumpkin muffins are light, satisfying, naturally sweetened, and flavorful!
Course Breakfast
Cuisine American
Keyword autumn, Collagen Peptides, muffins, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 137kcal

Ingredients

  • 3 egg whites
  • 1 cup shredded zucchini
  • 3/4 cup pumpkin puree
  • 1/4 cup raw honey
  • 2 tbsp avocado oil substitute coconut, olive, or butter
  • 1/2 cup almond milk or other
  • 1 tsp vanilla extract
  • 3/4 cup oat flour
  • 3/4 cup gluten-free flour nutrition label reflects rice flour
  • 1/4 cup arrowroot powder or tapioca starch, this helps the flours to bind well
  • 2 scoops collagen peptides
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice sub 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves

Instructions

  • Preheat oven to 425 degrees.
  • Add ingredients, in order listed, to the blender and stir to incorporate the flours before blending.
  • Blend together for 20-45 seconds until everything is just incorporated.
  • Place batter near the top of muffin tins--silicone liners work best.
  • Turn oven down to 350 degrees and place muffins in oven for 20-25 minutes until toothpick comes out clean. Tops will be browning due to the baking soda (if you would like to avoid the browned look, sub baking powder for the baking soda).
  • Cool before serving and popping out of liners.

Notes

This recipe makes 13 muffins, I usually make a dozen and then 4 mini muffins with this batter.
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