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    Home » Recipes » Healthy Snack Recipes

    Pumpkin Protein Muffins (Gluten-Free)

    Modified: Jun 12, 2025 · Published: Aug 24, 2023 by Shelby Stover · This post may contain affiliate links · 12 Comments

    Jump to Recipe
    Close up of a pumpkin protein muffin with chocolate chips with a bite out of it and text above the image.
    Pumpkin protein muffins on a black cooling rack with one muffin in front of it and chocolate chips around it and text on the image.
    Pumpkin protein muffins on a black cooling rack with one muffin in front of it and chocolate chips around it and text on the image.

    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

    Pumpkin protein muffins on a black cooling rack with one muffin in front of it and chocolate chips around it.

    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.

    Ingredients to make pumpkin protein muffins in measuring cups with text labels over top.

    How To Make Pumpkin Protein Muffins

    1. In a large bowl combine all the dry ingredients and mix well.
    2. One by one add in the eggs, maple syrup, pumpkin, vanilla, and dairy-free milk.
    3. Stir to combine and let sit for 2-3 minutes.
    4. Restir before portioning the batter into a silicone muffin tin.
    5. Bake at 350 degrees Fahrenheit for 25 minutes.
    6. Remove from the oven and let them cool fully before popping them out of the molds.
    Glass bowl with flour, chocolate chips, and protein powder in it with measuring cups around it with maple syrup and pumpkin puree.
    Glass bowl with pumpkin puree, flour, and protein powder with measuring bowls around it and a spoon in the bowl.
    Glass bowl with raw pumpkin protein batter and a black spoon in it with measuring cups around it.
    Steel muffin in with raw pumpkin protein muffin batter.

    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.

    Close up of a pumpkin protein muffin with chocolate chips with a bite out of it.

    Frequently Asked Questions About Pumpkin Protein Muffins

    Is pumpkin considered a superfood?

    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.

    Do the pumpkin muffins taste “healthy”?

    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.

    When is the best time to eat protein muffins?

    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).

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    Other Protein Muffin Recipes

    • Chocolate chip protein powder muffins
    • Peanut butter protein muffins
    • Blueberry protein muffins
    • Lemon protein muffins

    High Protein Pumpkin Muffins (Gluten-Free)

    Shelby Stover
    Indulge in your favorite fall flavors with these pumpkin protein muffins! Made with vegan protein powder and sweetened with maple syrup these gluten-free muffins make the perfect on-the-go snack.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Cooling time 30 minutes mins
    Total Time 1 hour hr
    Course post-workout, Snack
    Cuisine American
    Servings 12
    Calories 116 kcal

    Video

    Equipment

    • Measuring Cups and Spoons
    • Trigger ice cream scoop
    • 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

    Nutrition is based on 8 muffins however, depending on your muffin tin it makes 8-11.
    Use silicone muffin molds so that the muffins slide out easily.
    If using a fermented vanilla protein powder, leave the pumpkin protein muffin recipe as is. If you’re using a regular vegan pea protein powder, cut the milk in half.
    Pumpkin puree, not pumpkin pie filling.
    Pumpkin spice protein powder would obviously amp up the flavor of the muffins!
    Don’t overlook letting the batter sit for a minute or two. Gluten-free flours take a minute to absorb and this way your pumpkin protein 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.
    If you make these pumpkin muffins with a fermented protein powder make the following adjustments: ¾ cups of protein powder, ¾ teaspoons baking powder and a full ¾ cups of dairy-free milk. Bake them for 20-25 minutes and know that the recipe makes about 8 muffins. Made like this the pumpkin muffins have 13g of protein.
    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. They tastes best after sitting for an hour or more. After being in the fridge they tend to firm up to perfection.
    Disclaimer:

    Nutrition values are estimates only, using online calculators. Please verify using your own data"

    Nutrition

    Calories: 116kcalCarbohydrates: 16gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 28mgSodium: 106mgPotassium: 101mgFiber: 1gSugar: 11gVitamin A: 1647IUVitamin C: 1mgCalcium: 54mgIron: 2mg
    Keyword protein muffins,
    Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!
    Pumpkin protein muffins on a black cooling rack with one muffin a bite out of it and chocolate chips around it.

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    Comments

    1. Shay L. says

      August 30, 2023 at 7:56 am

      5 stars
      I'm so glad it's pumpkin season again! I loved the maple syrup in these muffins, so good with pumpkin and pumpkin spice!

      Reply
      • fitasamamabear says

        August 30, 2023 at 1:20 pm

        Haha pumpkin season always comes in with a bang!

        Reply
    2. Ali says

      August 30, 2023 at 10:02 am

      5 stars
      These were the perfect afternoon pick me up - not too much hassle to make and tasted DELICIOUS!! Thank you!!!

      Reply
      • fitasamamabear says

        August 30, 2023 at 1:20 pm

        Easy to make is definitely key in my house!

        Reply
    3. Gina says

      August 30, 2023 at 10:53 am

      5 stars
      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.

      Reply
      • fitasamamabear says

        August 30, 2023 at 1:20 pm

        Thank you for such a wicked compliment!!

        Reply
    4. Julianne says

      August 30, 2023 at 12:08 pm

      5 stars
      These turned out great! I really love the use of maple syrup with the pumpkin and the chocolate chips were a nice bonus!

      Reply
      • fitasamamabear says

        August 30, 2023 at 1:20 pm

        Maple syrup is such a staple in our house! Works in everything.

        Reply
    5. Jessica says

      August 30, 2023 at 4:25 pm

      5 stars
      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!

      Reply
      • fitasamamabear says

        September 05, 2023 at 6:53 am

        Ah this makes my heart happy! Such a wicked healthy fat!

        Reply
    6. kim brown says

      October 25, 2023 at 4:26 pm

      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?

      Reply
      • fitasamamabear says

        October 26, 2023 at 11:07 am

        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!

        Reply
    5 from 5 votes

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    Welcome!

    I'm Shelby, a Certified Strength & Nutrition Coach who has spent the last 10 years helping women feel more comfortable in their skin though home strength training and healthy food- no diets, no shortcuts

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