Does anyone really know the difference between a muffin and a cupcake? Asking for a friend (aka me). Is it just that cupcakes have icing on top? Because they might make these Paleo Pumpkin Spice Latte Muffins with Chocolate Chips…actually cupcakes. Because I put some icing on some of them. Oopisie don’t care.
Whatever, I’m getting cheese fries.
(I hope you got that Mean Girls reference…PS I saw that play in DC last week and it was AMAZING. But more on that later.)
Can we just talk about the DELICIOUSNESS that is in these muffins right now? Kthanks. So you’ve got cashew flour, which I’ve experimented with before, which kind of gives these some caramel undertones (win). Maple syrup, pumpkin, and pumpkin spice, because obviously you need that trio to make any pumpkin-spice deliciousness. But the kicker here? Vital Proteins NEW Collagen Coffee Creamers – and I snuck the Gingerbread one in here. THAT is what makes the latte part of these paleo Pumpkin Spice Latte muffins. And the addition of some instant decaf coffee (or a coffee substitute).
If you’re the kind of person (like me) who loves having collagen in their coffee or tea every morning, these Collagen Creamers are for you!! Vital Proteins basically took those sh*tty dried up coffee creamers you see in the office that have tooons of added chemicals, artificial sweeteners and general sh*t in them and upped the game – to include coconut milk, collagen, vanilla bean, and some deelicious spices. So if you like some milk or cream in your coffee with your collagen? It’s already in there. For the WIN.
Also if you’re just a basic B and loooove all things pumpkin spice (like me) then you will loooove these Paleo Pumpkin Spice Latte Muffins with Chocolate Chips. Duh.
- 1 cup Cashew flour (1 cup cashews, processed into a flour)
- ¼ cup coconut flour (OR Bob’s red mill 1-for-1 gluten free baking flour)
- 2 scoops Vital Proteins gingerbread collagen coffee creamer
- ¾ cup pumpkin purée
- 3 eggs, whisked
- 2 Tbsp melted coconut oil, ghee or a combination of both
- ¼ c maple syrup
- 1 ½ Tbsp coconut sugar
- 1-2 Tbsp decaf coffee or coffee substitute (2 Tbsp if you want a stronger taste)
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp sea salt
- ½ cup dark chocolate chips
- Optional, for topping: coconut whipped cream or dairy-free icing
- Preheat the oven to 350 F. Line a muffin tin with baking cups.
- Mix the dry ingredients in a small bowl - the cashew flour, coconut flour, Vital Proteins Collagen Coffee Creamer, coffee, pumpkin spice, baking soda, and sea salt.
- Combine the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
- Gently fold in the dry ingredients with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to overmix
- Bake for 18-20 minutes, until a knife inserted in the center comes out clean. Allow the muffins to cool for a few minutes before removing them from the pan.
- If desired, serve with some coconut whipped cream or icing on top for dessert!
This post is part of a sponsored collaboration with my friends at Vital Proteins! All thoughts and opinions are my own, *snape voice* ooobviously.
More collagen-fueled recipes for you!