These were SO yummy!! Used my tried and true @truvani Collagen Peptides and Pumpkin Protein Powder 🧡🎃🍂 Recipe from @munchinwithmaddie_ below 🫶🏻 INGREDIENTS: For the Dry Ingredients: • 1 ¼ cup gluten free 1-to-1 flour (156g)* • ½ cup unflavored collagen peptides (49g)** [I added a heaping scoop of my protein powder as well] • 1 tbsp pumpkin pie spice • 1 tsp baking powder • ¼ tsp baking soda • ½ tsp kosher salt For the Wet Ingredients: • 1 can pumpkin puree (15oz) • 2 large eggs • ½ cup coconut sugar (81g) • ¼ cup avocado oil or melted refined coconut oil • 1 tsp vanilla extract For the Mix-Ins: • 1 cup paleo chocolate chips (182g) INSTRUCTIONS: • Preheat your oven to 375F and add liners to your muffin tin. • In a large bowl, whisk together the dry ingredients until combined. • In another large bowl, whisk together all of the wet ingredients until smooth. Then, add dry ingredients to the wet ingredients and stir with a spatula until some flour is still visible. • Add in the chocolate chips and continue stirring until no more flour is visible, but do not over-stir! Allow the batter to rest for 15 minutes. • Divide batter evenly between the 12 muffin cavities. Top with a few extra chocolate chips, if desired. •Transfer to the oven and bake for 22-25 minutes. • The muffins will be quite moist, so it's important to let them cool down for a bit before eating. Allow them to cool in the muffin tin for 15 minutes, before transferring to a wire rack to finish cooling. • Enjoy! 🧡 pumpkinmuffins proteintreats pumpkinseason falltreats