If you’re a fan of cozy fall flavors and looking for a guilt-free, fueling snack, this one is for you! These pumpkin protein muffins are a mouthwatering blend of pumpkin pie spice with gooey chocolate chips that make for the best way to satisfy your taste buds and fuel your goals.
“These were the perfect afternoon pick me up - not too much hassle to make and tasted DELICIOUS!! Thank you!!!” - Ali
Embrace the fall season with these healthy, gluten-free muffins!
As a Certified Nutrition Coach, it’s always my goal to find recipes that my clients are excited to eat and help fuel their goals.
These pumpkin protein muffins do just that!
Made with vegan protein powder and a few gluten-free pantry staples, these high-protein pumpkin muffins will be on repeat this season (so will this pumpkin protein overnight oats recipe!). Learn more about the benefits of a high protein diet and why you want to amp it up!
Why You'll Love This Recipe
Easy to make, all you have to do is mix everything in a bowl and bake!
Fueling these pumpkin muffins come with 13 grams of protein
Allergy-friendly they’re dairy-free and gluten-free
On the go snack you won’t get stuck on busy days if you have these on hand!
Ingredients You’ll Need
1:1 Gluten-free baking flour: Learn more about tips for gluten-free baking and know that gluten-free flours tend to absorb liquid, so don’t overlook letting the batter set a bit.
Avocado oil: This oil works great in muffins, but so does tallow for a dose of fats. Make sure not to use coconut oil, though or the texture will be different.
Baking basics: You'll some staples like eggs, baking powder, vanilla extract, maple syrup, and cinnamon.
Pumpkin pie spice: The classic fall ingredient. Feel free to add a smidge more if you’re a die-hard (these gluten-free pumpkin donuts are a great way to get your fix on too!).
Chocolate chips: Initially, I used mini ones for the pumpkin muffins, but regular or chunks are so much better because they make a bit of melted chocolate swirl on the inside.
Canned pumpkin: Don’t confuse this with pumpkin pie filling, which will be too sweet.
Dairy-free milk: we use homemade hemp milk the most,t but any non-dairy milk will work.
How To Make Pumpkin Protein Muffins
- In a large bowl combine all the dry ingredients and mix well.
- One by one add in the eggs, maple syrup, pumpkin, vanilla, and dairy-free milk.
- Stir to combine and let sit for 2-3 minutes.
- Restir before portioning the batter into a silicone muffin tin.
- Bake at 350 degrees Fahrenheit for 25 minutes.
- Remove from the oven and let them cool fully before popping them out of the molds.
Important Teaching Tips
Don’t overlook letting the batter sit for a minute or two. Gluten-free flours take a minute to absorb and this way your high-protein pumpkin muffins all come out evenly.
You can use mini chocolate chips or regular but the regular ones make it so that you’ll have big, gooey bites (so worth it!).
Whey protein powder can’t be used for these pumpkin muffins as it doesn’t absorb liquid as well.
I keep the pumpkin protein muffins in an airtight container on the counter for 1-2 days. Or, keep them in the fridge for 3-5 days.
Choosing A Protein Powder
These pumpkin protein muffins were made with Naked Nutrition's Rice Protein Powder as that's what I had on hand.
Rice protein powder doesn't absorb as much liquid as a pea protein powder and not nearly as much as a fermented pea protein powder.
If you use a different brand, know that the texture might be altered (see the recipe card for tips)
Learn more about how to choose a protein powder for your goals.
Frequently Asked Questions About Pumpkin Protein Muffins
Pumpkin is loaded with vitamins and fiber making it an awesome addition to your diet. Given this, all foods can technically be superfoods. However, pumpkin is high in some of the nutrients we don’t get enough of (like zinc) making it a step above other foods.
Because these protein pumpkin muffins are sweetened with only maple syrup and chocolate chips, they will have a healthier taste to them than a traditional, store-bought muffin.
Protein muffins make wonderful snacks throughout the day. They’re not crazy high in protein (only XX grams) which makes them a good snack between your bigger meals.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Other Protein Muffin Recipes
High Protein Pumpkin Muffins (Gluten-Free)
Video
Equipment
- Silicone Muffin Molds
Ingredients
- ⅓ cup 1:1 Gluten-Free baking flour
- 1 cup Vegan vanilla protein powder
- 2 Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin pie spice
- ½ cup Maple syrup
- 1 teaspoon Vanilla extract
- ½ cup Canned pumpkin
- 2 tablespoons Dairy-free milk
- ¼ cup chocolate chips
- 1 teaspoon Cinnamon
Instructions
- In a large bowl combine all the dry ingredients and mix well.
- One by one add in the eggs, maple syrup, vanilla, pumpkin, and dairy-free milk.
- Stir to combine and let sit for 2-3 minutes.
- Restir before portioning the batter into a silicone muffin tin.
- Bake at 350 degrees Fahrenheit for 25 minutes.
- Remove from the oven and let them cool fully before popping them out of the molds.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shay L. says
I'm so glad it's pumpkin season again! I loved the maple syrup in these muffins, so good with pumpkin and pumpkin spice!
fitasamamabear says
Haha pumpkin season always comes in with a bang!
Ali says
These were the perfect afternoon pick me up - not too much hassle to make and tasted DELICIOUS!! Thank you!!!
fitasamamabear says
Easy to make is definitely key in my house!
Gina says
Your recipes are always the best! Love how I can enjoy this pumpkin muffin while still getting in some protein and nutrition, not just a carb bomb! These baked up with a great texture and flavor.
fitasamamabear says
Thank you for such a wicked compliment!!
Julianne says
These turned out great! I really love the use of maple syrup with the pumpkin and the chocolate chips were a nice bonus!
fitasamamabear says
Maple syrup is such a staple in our house! Works in everything.
Jessica says
I made a big batch of tallow and this was my first time ever using it for a baking recipe. They were moist, perfectly spiced, and so filling - a perfect breakfast or snack. They disappeared faster than I could blink!
fitasamamabear says
Ah this makes my heart happy! Such a wicked healthy fat!
kim brown says
I just tripled this recipe and they are currently in the oven. I didn't see until after the fact that your notes say not to use whey protein powder. what is going to happen?
fitasamamabear says
So whey doesn't absorb like vegan protein powder does so the muffins most likely won't fluff up (vegan protein in some ways mimics flour). Let me know the result so that I can let others know more detail!