Pumpkin Protein Muffins Recipe (Gluten-Free)
Kid-friendly pumpkin protein muffins that are light, fluffy, and moist! The perfect quick and healthy fall breakfast that your family will love! 17 grams of protein per serving! Gluten-free and can be made dairy-free or vegan.
Servings 11 muffins
Calories 336kcal
Equipment
- 1 muffin tin
- 12 silicone baking cups
- coconut oil spray
- 1 ice cream scoop
Ingredients
Dry Ingredients
- 1 cup gluten-free flour
- 1 tablespoon pumpkin spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup vanilla vegan protein
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup coconut oil melted
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 oz. Greek yogurt use plant-based if making vegan
Optional Mix-Ins
- ¼ cup chocolate chips
Instructions
- Preheat oven to 425 F.
- Lightly spray muffin liners with coconut oil and place into muffin tray.
- Combine dry ingredients and mix well.1 cup gluten-free flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, ¼ cup vanilla vegan protein
- Separately, mix together the pumpkin, coconut oil, maple syrup, Greek yogurt, vanilla extract, and eggs until well incorporated.1 cup pumpkin puree, ½ cup coconut oil, ½ cup maple syrup, 2 large eggs, 1 teaspoon vanilla extract, 6 oz. Greek yogurt
- Stir in chocolate chips.¼ cup chocolate chips
- In parts, add in dry ingredients until just moistened.
- Using an ice cream scoop, fill muffin cups ¾ way full.
- Bake for 5 minutes at 425 then reduce heat to 350 and bake for 15 minutes or until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Notes
Note: The recipe has been updated to include Greek yogurt to increase the protein. The nutrition information shown is an estimate, based on the ingredients used and may vary from the brands used and ingredients included.
If the batter seems too thick, add 1 tablespoon vanilla almond milk (or more if needed).
Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
Allow muffins to cool completely before peeling muffin liners.
Nutrition
Serving: 1muffin | Calories: 336kcal | Carbohydrates: 33.5g | Protein: 17.5g | Fat: 15.6g