Gluten-Free Pumpkin Spice Collagen Muffins
These Pumpkin Spice Collagen Muffins are everything you want in a cozy fall snack. Plus, you get added joint, gut, and skin health benefits of Collagen Peptides!
3 large eggs
¾ cup pumpkin puree
½ cup agave syrup
¼ cup unsweetened almond milk
1 teaspoon vanilla extract
3 cups almond flour
2 scoops Collagen Peptides
1½ teaspoon pumpkin spice powder
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
¼ cup pumpkin seeds
Preheat the oven to 375° F. Grease or line a standard muffin tin with parchment paper liners.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until light and fluffy. Add the pumpkin puree, agave syrup, almond milk, and vanilla. Mix well until fully combined.
Add in the almond flour, Collagen Peptides, pumpkin spices, baking powder, baking soda, and salt. Mix until just combined, being careful not to over-mix.
Divide the batter evenly between the prepared muffin tin and top with pumpkin seeds.
Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
Remove the pan from the oven and allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.