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healthy pumpkin muffins in a baking pan with a giant bite taken out of the center gluten free muffin
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5 from 1 vote

Healthy Pumpkin Muffins with Snickerdoodle Collagen

Soft, fluffy and healthy pumpkin muffins infused with snickerdoodle collagen peptides all while being gluten free and dairy free. These muffins are perfect for crisp, cool Fall mornings
Course: Breakfast, Dessert
Cuisine: American
Keyword: collagen, dairy free pumpkin bread, healthy muffins, pumpkin muffins, snickerdoodle
Servings: 6 people


  • Muffin Pan
  • Cupcake Liners


  • 3/4 cup gluten free all purpose baking flour
  • 2 scoops Primal Kitchen Snickerdoodle Collagen Fuel
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 2 eggs large
  • 1/2 cup pumpkin puree
  • 1/4 cup 2 tbsp coconut sugar
  • 1/4 cup almond milk
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract


  • 2 tbsp coconut oil melted for brushing
  • 1/4 cup organic sugar or coconut sugar
  • 1 tsp cinnamon


  • Preheat the oven to 350 F and prepare a muffin pan with 6 cupcake liners. In a mixing bowl, stir together the flour, collagen, baking powder, salt and spices. In another bowl, whisk together eggs, pumpkin, coconut sugar, almond milk, coconut oil and vanilla until smooth and well combined.
  • Add the wet ingredients to the dry and stir using a large rubber spatula until no spots remain. Use an ice cream or cookie scooper to distribute the batter between the muffin liners. Bake the muffins for 18-20 minutes and cooked through.
  • In a bowl, stir together the sugar and cinnamaon. Let the muffins cool for 15 minutes before brushing with melted coconut oil and coating in the cinnamon-sugar mixture.


Muffins keep well if lightly covered at room temperature for 2 days, 4 days in the refrigerator and 2 months in the freezer.