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Paleo Pumpkin Muffins With Collagen Protein

Start to Finish: 45 minutes


  • 1 2/3 cup pureed pumpkin
  • 3 pasture-raised eggs
  • ½ cup coconut flour
  • ½ cup dark chocolate chips (optional)
  • 4 scoops Bulletproof Collagen Protein powder (2 servings)
  • 1/3 cup almond or cashew butter
  • 1/3 cup Lakanto Golden
  • 3 tablespoons coconut oil, melted
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp nutmeg
  • ¼ tsp Himalayan pink salt


  1. Preheat the oven to 375ºF. Line a 12 pan muffin tin with parchment liners or grease with coconut oil.
  2. In a large bowl or mixer, combine the pumpkin, eggs, melted coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
  3. Add the Collagen Protein powder, coconut flour, cinnamon, nutmeg, baking soda, baking powder and sea salt to the wet ingredients and mix well. Stir in the dark chocolate chips last.
  4. Scoop batter evenly into prepared muffin tins.
  5. Bake in the oven for 20-25 minutes or until a knife inserted into the center of a muffin comes out clean.
  6. Remove from oven and allow to cool for about 10 minutes.
  7. Store in the fridge for up to a week.

Makes: 12 muffins