Nutritious by Gabby

Healthy Gluten-Free Protein Pumpkin Muffins

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A plate of pumpkin muffins surrounded by decorative pumpkins and a bottle of vanilla extract.
Protein Pumpkin Muffins

Everything pumpkin is a MUST in the fall – let’s liven things up by making all of our pumpkin treats healthier too! These muffins are gluten free, dairy free, refined-sugar free, and protein packed. Not to mention, they’re also super easy to make to make! They’re completely customizable as well, the recipe calls for adding pumpkin seeds and raisins, but you can also add anything else that may sound go to you, such as dairy free chocolate chips or walnuts. Time to go make these tasty muffins!

Meal Prep Friendly

These muffins are perfect for meal prep! One recipe makes 14 muffins, with the intention of consuming two for breakfast, that’s plenty to last you throughout the week! Modify the amount of ingredients as needed if you’re looking for more than 14 muffins. When you’re not consuming them, store in the fridge in an airtight container.

What Equipment Do I Need?

  • Two Mixing Bowls
  • Two Muffin Tins – Enough for 14 muffins.
  • Measuring Cups
  • Measuring Spoons
  • Mixing Spatula or Whisk
A stack of gluten-free pumpkin muffins in front of white and orange pumpkins, highlighting a fall theme.

Ingredients

Dry Ingredients

  • Gluten Free All-Purpose Flour
  • Coconut Flour
  • Almond Flour
  • Baking Soda
  • Plain Plant-Based Protein Powder
  • Cinnamon
  • Pumpkin Pie Spice
  • Ground Ginger

Wet Ingredients

  • Rice Vinegar
  • Extra Virgin Olive Oil
  • Maple Syrup
  • Pumpkin Purée
  • Soy Milk
  • Vanilla Extract – I used LorAnn Oil’s Reserve Pure Organic Madagascar Bourbon Vanilla Extract.

Add-Ins

  • Raisins
  • Pumpkin Seeds
A plate of gluten-free pumpkin muffins arranged with a small white pumpkin and an orange pumpkin in the background.

Substitutions

I would not recommend any substitutions in this recipe unless you’re looking to add or swap out any of the add-ins.

Recipe Tips

  • With gluten free baking, sometimes, letting the batter sit for about 10 minutes before cooking, can improve the consistency. If you find that the consistency isn’t coming out quite right, try doing this next time you make these muffins.
  • I used the King Arthur Gluten Free All-Purpose Flour in this recipe. If you use a different brand, this could change the consistency as well.

Recipe

Pumpkin Protein Muffins

These muffins are perfect for fall and even better than your average because they’re gluten free, dairy free, and protein-packed! Each muffin contains about 9 grams of protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Breakfast Ideas
Servings 14 muffins

Ingredients
  

Dry Ingredients

  • 3/4 cup gluten free all-purpose flour
  • 1/2 cup coconut flour
  • 3/4 cup almond flour
  • 2 tsp baking soda
  • 1/2 cup plain plant based protein powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground ginger

Wet Ingredients

  • 1/2 cup extra virgin olive oil
  • 2/3 cup maple syrup
  • 1 1/4 cup pumpkin purée
  • 2 tbsp rice vinegar
  • 1 cup soy milk
  • 1 tsp vanilla extract

Add-Ins

  • 1/2 cup pumpkin seeds
  • 1/2 cup raisins

Instructions
 

  • Preheat oven to 400℉. Grease one 12-cup muffin tin and 2 cups from a second muffin tin with extra virgin olive oil or line the cups with muffin liners or silicone baking cups.
  • Combine all dry ingredients in a bowl and mix well.
  • Combine all wet ingredients in a bowl and mix well.
  • Pour the wet ingredients into the dry and mix well to combine.
  • Add the add-ins and stir.
  • Portion out the mix into 14 of the muffin tin cups.
  • Bake for 15 to 18 minutes in the oven.
  • Serve warm!
Keyword breakfast, corn muffins, dairy free, fall recipes, gluten free, plant based, plant protein, pumpkin, sweet breakfasts, vegan

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