High Protein Pumpkin Muffins (Gluten-Free)

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.

Course post-workout, Snack

Cuisine American

Prep Time 5

Cook Time 25

Cooling time 30

Total Time 1

Servings

Calories 116kcal

Author Shelby Stover

Equipment

Ingredients

⅓ cup 1:1 Gluten-Free baking flour
1 cup Vegan vanilla protein powder
1 teaspoon Pumpkin pie spice
1 teaspoon Baking powder
1 teaspoon Cinnamon
2 Eggs
2 tablespoons Dairy-free milk
½ cup Maple syrup
1 teaspoon Vanilla extract
½ cup Canned pumpkin
¼ cup chocolate chips

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.

Video

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.

Pumpkin puree, not pumpkin pie filling.

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!).

Pear protein powder: Follow the recipe as-written but only use 1 tablespoon of dairy-free milk.

Fermented protein powder: Use the following measurement swaps. ¾ cups of protein powder, ¾ teaspoons of 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.

Beef protein powder: This is all I use currently, and I made the recipe with Paleo Pro protein(code mamabear saves you money). To do this, use ⅓ cup + 2 tablespoons of protein powder, cut the maple syrup to ⅓ cup, and eliminate the non dairy milk. So far, this has been my favorite texture of the muffins.

Storing them: 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.

Nutrition