I whipped up these 5 Minute, 71 calorie muffins using pumpkin puree, ripe banana, and collagen peptides powder. Infused with cinnamon, nutmeg, ginger, and cloves, these Paleo Pumpkin Spice muffins bring a delightful mix of natural flavors. They offer a unique blend of seasonal spice and protein-rich nourishment that truly intrigues me.

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I recently came across this awesome recipe for Paleo Pumpkin Muffins that’s became one of my go-to treats, and trust me it’s super simple to whip up in just 5 minutes. I first tried them when I was on the hunt for a quick breakfast that wouldn’t weigh me down, and I was really blown away by how flavorful they turned out.

I use a cup of pumpkin puree alongside a mashed ripe banana to give a natural sweetness that’s just perfect. Then I mix in two large eggs, a couple of tablespoons of collagen peptides powder and a blend of spices like cinnamon, nutmeg, ginger and cloves.

A splash of vanilla extract and a pinch of sea salt really round out the flavor. These muffins not only taste amazing but also bring some protein goodness into your day, making them a solid option for a low carb Paleo treat that keeps your energy up.

Enjoy!

Why I Like this Recipe

I really like this recipe because it comes together so fast even if Im not super experienced in the kitchen. I can whip up these muffins in just five minutes and they taste amazing.

I love that its a healthy treat that doesnt make me feel guilty even though they taste indulgent. The natural sweetness from the pumpkin and banana mixed with the spices is just perfect for a fall vibe, and I feel good eating something thats paleo and low in calories.

I also appreciate how versatile it is because I can have them for a quick breakfast or a post workout snack, and having some collagen peptides in there makes me feel like Im doing something good for my body.

Ingredients

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Pumpkin puree is rich in fiber and vitamins, giving the muffins a low-cal, natural sweetness.
Mashed banana adds moistness, natural sugars and a boost of potassium for energy.
Eggs pack a protein punch while also lending structure to these delightful treats.
Collagen peptides improve protein content and may help with joint health and skin care.
Cinnamon, nutmeg, ginger and cloves contribute warm, aromatic flavors with anti-inflammatory benefits.
Vanilla extract enhances the overall taste with a mild, sweet aroma.

Ingredient Quantities

1 cup pumpkin puree

1 ripe banana, mashed well

2 large eggs

2 tbsp collagen peptides powder

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

A pinch of sea salt

How to Make this

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1. Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.

2. In a bowl, mix 1 cup pumpkin puree with 1 mashed ripe banana until they blend well.

3. Crack in 2 large eggs and stir them into the pumpkin banana mix.

4. Add in 1 tsp vanilla extract and mix it through.

5. Sprinkle 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves and a pinch of sea salt evenly over the mixture.

6. Stir in 2 tbsp collagen peptides powder until everything is combined, being careful not to overmix.

7. Taste the batter if you like and adjust spices if needed, sometimes it helps to let it sit for a couple of minutes.

8. Spoon the batter evenly into the prepared muffin tin filling each cup about 3/4 full.

9. Place the muffin tin in the oven and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.

10. Remove the muffins from the oven and let them cool before digging in, enjoy these pumpkin spice treats as a cozy fall breakfast or a post workout snack!

Equipment Needed

1. Oven
2. Muffin tin or paper liners
3. Medium mixing bowl
4. Fork (to mash the banana)
5. Whisk or spoon for mixing
6. Measuring spoons
7. Toothpick (to test doneness)

FAQ

Q: Can I substitute the pumpkin puree with something else?

A: Well, you could try using sweet potato puree, but it might not give you the same flavor so i recommend sticking to pumpkin if possible.

Q: Are these muffins dairy free?

A: Yup, these muffins are totally dairy free and fit right in with a Paleo diet so you dont have to worry about that if you're avoiding dairy.

Q: Can I make these muffins ahead of time?

A: Absolutely, you can bake a batch and keep them in an airtight container in the fridge for a few days or even freeze them for later snacking.

Q: What if my muffins turn out too dense?

A: If they come out a bit heavy, try making sure your banana is well mashed and maybe mix it in a bit more thoroughly next time to help lighten things up.

Q: Do I need to adjust the recipe for high altitude baking?

A: At high altitudes, you might need to tweak the amount of baking soda or add a bit more liquid, because baking can react differently when the air is thinner.

Paleo Pumpkin Muffins Recipe Substitutions and Variations

Instead of pumpkin puree, you can use an equal amount of butternut squash puree if you’re in a pinch.
If you dont have a ripe banana, try using unsweetened applesauce in the same quantity; it gives a similar moisture without the flavor.
Out of eggs? You can use flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) which works just fine in these muffins.
Don’t have collagen peptides powder? You might substitute with a scoop of pea protein powder, just keep in mind it may change the taste a bit.

Pro Tips

1. Let your batter sit for a couple of minutes before filling the muffin tray so the flavors get a chance to meld together a bit better.
2. Dont overmix the batter after adding the collagen peptides, cause stirring too much can make your muffins turn out dense instead of light and fluffy.
3. Taste your batter before baking and feel free to tweak the spices if it seems a little bland, ya know sometimes a pinch more cinnamon or nutmeg can really brighten it up.
4. Be sure your oven is really at 350°F before putting the muffins in, since some ovens run hotter or cooler than they say, and that can affect how well the muffins bake.

Paleo Pumpkin Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven
2. Muffin tin or paper liners
3. Medium mixing bowl
4. Fork (to mash the banana)
5. Whisk or spoon for mixing
6. Measuring spoons
7. Toothpick (to test doneness)

Ingredients

1 cup pumpkin puree
1 ripe banana, mashed well
2 large eggs
2 tbsp collagen peptides powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
A pinch of sea salt

Directions

Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.
In a bowl, mix 1 cup pumpkin puree with 1 mashed ripe banana until they blend well.
Crack in 2 large eggs and stir them into the pumpkin banana mix.
Add in 1 tsp vanilla extract and mix it through.
Sprinkle 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves and a pinch of sea salt evenly over the mixture.
Stir in 2 tbsp collagen peptides powder until everything is combined, being careful not to overmix.
Taste the batter if you like and adjust spices if needed, sometimes it helps to let it sit for a couple of minutes.
Spoon the batter evenly into the prepared muffin tin filling each cup about 3/4 full.
Place the muffin tin in the oven and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool before digging in, enjoy these pumpkin spice treats as a cozy fall breakfast or a post workout snack!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.