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

Keyword protein muffins,

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
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.

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.

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.

Nutrition