November 13, 2019


You all knew this was coming! Considering my obsession with collagen muffins and pumpkin, these Pumpkin Chip Collagen Protein Muffins had to happen. They’re gluten-free, dairy-free, low in sugar, and perfect for meal prep! I’ve created many other flavors including Lemon Poppyseed, Chocolate Cherry, Blueberry, and Banana Collagen Protein Muffins. Don’t worry, I’m sure there will be more! 😉

Did you know? Pumpkin is a rich source of Vitamin A. Vitamin A deficiency causes increased TSH stimulation which is contributes to hypothyroidism. All the more reason to eat all the orange and yellow veggies!


Collagen recommendations

I used flavorless collagen peptides in this recipe to add protein and all of collagen’s health benefits. I used LIV Body Marine Collagen because it’s highly bioavailable, rich in Type I collagen (the kind our bodies need most), and easy to blend. You can use my code NOEXCUSES for 20% off all LIV Body products here: https://livbody.com

If you don’t have collagen peptides, you can substitute an additional half cup (60g) of all-purpose flour or gluten free baking flour. Using other protein powders (without other modifications) may ruin the texture of these muffins!

Flour recommendations

For my flours, I used a combination of gluten-free baking flour and coconut flour to reduce to carb content. You can substitute the coconut flour for twice as much (one cup) gluten-free baking flour if that’s all you have. You can also try all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. Typically, you need twice as much almond flour or half as much coconut flour when converting from regular flour. I haven’t tested either of these flours alone in this recipe!

Sweetener recommendations

To sweeten these Pumpkin Chip Collagen Protein Muffins, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. If using a sweetener that measures cup for cup like sugar (coconut sugar, raw sugar, baking stevia, monk fruit, or erythritol) you’ll need twice as much (one and a half cup). Note, using coconut sugar or raw sugar will significantly increase the calories, carbs, and sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart.

Other recommendations

This recipe calls for six tablespoons of egg white (collagen baked goods need extra help holding together). If you don’t have cartoned egg whites, use three egg whites, an equivalent amount of vegan egg replacer, or three flax eggs (3 tbsp. ground flaxseed soaked in 6 tbsp. warm water).

If you don’t have all the individual spices, you can substitute one tablespoon (yes, a full tablespoon!) of pumpkin pie spice. Finally, the almond butter can be swapped out for cashew butter, sunflower seed butter, or one-quarter cup avocado oil, coconut oil, or buttery spread.

Other add-ins

Vanilla extract and chocolate chips make these muffins even more scrumptious! You can add vegan chocolate chips like I did, white chocolate chips, or maybe some pecans or cranberries. Any of these would be delightful. One thing’s for sure – it’s LOVE at first bite!

Here’s the printable recipe for these Pumpkin Chip Collagen Protein Muffins! I hope you’ll rate and comment below if you try them 🙂

This post contains affiliate links and is sponsored by LIV Body.

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5 from 1 vote

Pumpkin Chip Collagen Protein Muffins

These Pumpkin Chip Collagen Protein Muffins are gluten-free, dairy-free, low in sugar, and perfect for meal prep! No more dry, odd-tasting protein muffins.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Calories 160kcal
Author Sarah Wilkins, No Excuses Nutrition


  • 1 cup (120g) unflavored collagen protein* I used LIV Body Marine Collagen, code NOEXCUSES for 20% off
  • 3/4 cup (90g) gluten-free baking flour*
  • 3/4 cup (90g) coconut flour*
  • 3/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1 tbsp. baking powder
  • 1 tbsp. ground cinnamon*
  • 3/4 tsp. ground nutmeg*
  • 3/4 tsp. ground ginger*
  • 1/4 tsp. ground cloves* can use 1 tbsp. + 2 tsp. pumpkin pie spice
  • 3/4 tsp. salt optional
  • 1 cup 100% pure canned pumpkin
  • 6 tbsp. almond butter*
  • 3/4 cup (6 large) egg whites*
  • 1 1/2 tsp. vanilla extract optional
  • 2 oz. dark chocolate chips* optional

*See blog post above for more substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • Add wet ingredients (through vanilla) and mix until just combined.
    • Stir in chocolate chips, or other desired add-ins.
    • Divide batter between wells of a well-greased muffin pan (or use paper liners).
    • Bake for 30-35 minutes until a toothpick or knife inserted comes out clean.
    • Muffins will keep in an airtight container in the fridge at least one week.

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