Outrageously Good Pumpkin Protein Muffins (gluten-free!)
September is right here, which implies it’s lastly time to come back again to those fluffy fall muffins that pack 10g of protein.
These dairy-free and gluten-free pumpkin protein muffins are sweetened with maple syrup and have melty chocolate chips in each chew. I get so many questions on the best way to add protein to baked items like breads and muffins, so I made a decision to make these pumpkin muffins further particular with collagen peptides! I primarily based this recipe on an identical one in my cookbook, which has turn out to be a real favourite!
Bake a few batches of those muffins, freeze some for later, and share a nourishing breakfast together with your kiddos, roommate, or any family members.
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Every thing you’ll must make these pumpkin protein muffins
These completely fluffy muffins are simply gluten-free, dairy-free, and baked with loads of cozy spices. Right here’s what you’ll must make them:
- Pumpkin puree: get that actual pumpkin taste, plus loads of moisture, from pumpkin puree! You should use store-bought pumpkin puree or learn to make your personal HERE.
- Maple syrup: we’re naturally sweetening these muffins with pure maple syrup.
- Additional moisture: maintain the muffins dairy-free whereas including moisture from coconut oil and dairy-free milk.
- Eggs: you’ll want 2 eggs to assist the muffins bake up correctly.
- Flours: we’re utilizing a mixture of wonderful blanched almond flour and gluten-free oat flour to maintain the muffins gluten-free.
- Protein powder: add a pleasant enhance of protein with collagen peptides! See beneath for a observe on utilizing different protein powders.
- Flaxseed meal: I really like including flaxseed meal to my baked items for further fiber and omega-3s.
- Spices: carry out the pumpkin pie taste with cinnamon, nutmeg, ginger, and allspice.
- Baking staples: you’ll want each baking powder and baking soda, plus salt and vanilla extract for taste.
- Combine-ins & toppings: I really like mixing chocolate chips into these muffins, and typically chopped walnuts for crunch. High with flaky sea salt, too, for a sweet-savory combo!
A observe on utilizing different protein powders
Please observe that I’ve not examined these protein pumpkin muffins with a unique protein powder aside from Important Proteins collagen peptides, which I discover nice for baking.
Should you use a unique protein powder, achieve this at your personal threat, as they could find yourself too chalky. I’ll observe that readers have discovered success utilizing various kinds of protein powders, so undoubtedly give it a strive. I do suggest weighing the protein powder to be sure to get essentially the most correct outcomes on this recipe! Please let me know what you find yourself experimenting with within the feedback!
What about omitting the protein powder?
Please observe that I’ve not examined this, however I believe rising the oat flour to 1 1/3 cup (127 grams complete) or 1 1/2 cups (143 grams complete) would possibly work. Let me know within the feedback in case you strive it!
Can I exploit a unique flour?
Sadly, no, I can’t suggest an alternative choice to the almond flour and oat flour on this recipe.
Can I make them vegan?
I haven’t examined this recipe utilizing an egg substitute, however I think that 2 flax eggs would work nicely! Then keep in mind to make use of dairy-free milk, dairy-free chocolate chips, and a vegan/dairy-free protein powder.
Find out how to make protein pumpkin bread
- Merely make the muffin batter as directed.
- Pour right into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
- Bake for 50 to 60 minutes or till a toothpick inserted into the center comes out clear. Simple!
Need to make mini muffins?
It’s really easy and nice for little ones!
- Pour the batter right into a mini muffin pan with mini muffin liners.
- Bake at 400 levels F for 9 to 14 minutes! Mine are often excellent round 12 minutes.
Storing & freezing suggestions
- To retailer: let the pumpkin protein muffins cool utterly, then maintain them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout hotter months).
- To freeze: wrap muffins individually in freezer-safe luggage or retailer them in a big freezer bag. While you’re able to get pleasure from them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.
Instruments you’ll want
Get all of my kitchen necessities right here!
Extra pumpkin recipes you’ll love
Get all of my pumpkin recipes right here, and my breakfast recipes right here!
I hope you like these protein pumpkin muffins! Should you make them, you should definitely depart a remark and a score so I understand how you appreciated them. Get pleasure from, xo!
The
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125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Outrageously Good Pumpkin Protein Muffins
by
Fluffy pumpkin protein muffins filled with 10g of protein and made with actual pumpkin puree, collagen peptides, and flaxseed meal for a lift of fiber and omega-3s. These gluten-free protein pumpkin muffins are simply made dairy-free and make the proper, nourishing breakfast or snack!
Elements
- Moist elements
- 1 cup (240 grams) pumpkin puree
- ⅓ cup (104 grams) pure maple syrup
- ¼ cup (56 grams) virgin coconut oil, melted and cooled
- 2 massive eggs, at room temperature
- 2 tablespoons milk of alternative
- 1 teaspoon vanilla extract
- Dry elements
- 1 cup (112 grams) blanched almond flour
- 1 cup (95 grams) oat flour, gluten free if desired
- ½ cup (40 grams) very important proteins collagen peptides*
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons floor cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- Combine-ins and topping
- ½ cup (90 grams) chocolate chips, plus 2 tablespoons extra for sprinkling on high
- Non-compulsory: ⅓ cup (37 grams) chopped walnuts
- Flaky sea salt, for sprinkling on high
Directions
Preheat the oven to 350 levels F. Line a muffin tin with 10 muffin liners (sure we’re making 10 massive muffins!). Spray the liners with nonstick cooking spray to stop sticking
Combine the moist elements: In a big bowl, add the pumpkin, maple syrup, melted and cooled coconut oil, eggs, milk and vanilla. Whisk till nicely mixed and clean.
Add the dry elements to the identical bowl: Add almond flour, oat flour, protein powder, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Combine with a picket spoon till nicely mixed. (Don’t worry about overmixing, as these are gluten free.)
Add the mix-ins: Fold in ½ cup of the chocolate chips and ⅓ of the walnuts, if utilizing. Divide batter evenly into ready liners and sprinkle on remaining chocolate chips and walnuts, if utilizing. Bake till a tester inserted into the center comes out clear, 23 to twenty-eight minutes. Let cool within the muffin tin for five minutes, then take away muffins and switch to a wire rack to chill utterly. Sprinkle tops with flaky sea salt and drizzle with nut butter, if desired.
Recipe Notes
To make dairy free: Use dairy free chocolate chips and dairy free milk of alternative.
Diet
Serving: 1muffinEnergy: 285calCarbohydrates: 25gProtein: 10gFats: 17gSaturated Fats: 8gFiber: 4gSugar: 14g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This put up was initially printed on October eighth, 2025, and republished on September 2nd, 2026.
