Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or oil.

In a spacious bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and salt.

In another bowl, combine the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla, whisk until smooth.

Gently combine the dry ingredients with the wet ingredients, mixing until just combined.

Fold in the chocolate chips gently into the batter.

Allow the batter to rest for about 15 minutes.

Distribute the batter evenly into the muffin tin, filling each cup about ¾ full.

Bake in the preheated oven for 22-25 minutes or until a toothpick comes out clean.

Allow muffins to cool in the tin for 15 minutes before transferring to a wire rack.