Print

Pumpkin Protein Muffins (Gluten free, Dairy Free) Recipe

Pumpkin Protein Muffins (Gluten free, Dairy Free) Recipe
Print Recipe

★★★★★

4.8 from 18 reviews

These Pumpkin Protein Muffins are a delicious and nutritious gluten-free, dairy-free treat perfect for breakfast or a healthy snack. Packed with protein and warm pumpkin spice flavors, they feature wholesome ingredients like gluten-free oats, pumpkin purée, and dark chocolate chips for a satisfying, guilt-free indulgence.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups gluten free rolled oats (I use Gluten Free Sprouted Rolled Oats by One Degree Organics)
  • 1/2 cup vanilla protein powder, packed (50g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin spice seasoning

Wet Ingredients

  • 3/4 cup canned pumpkin (100% Pure Pumpkin), not pie filling
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil, melted

Mix-ins

  • 1/2 cup dark chocolate chips (for dairy free: Pascha Organic Dark Chocolate Chips 85% Cacao)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with oil or line with silicone muffin liners to prevent sticking. Set aside.
  2. Blend Ingredients: Add all the ingredients except the chocolate chips into a blender: gluten free rolled oats, vanilla protein powder, baking soda, baking powder, sea salt, pumpkin spice seasoning, canned pumpkin, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high speed until the oats are fully broken down, stopping to scrape down the sides as necessary to ensure even blending.
  3. Add Chocolate Chips: Once the batter has reached a smooth consistency, transfer it to a mixing bowl and gently fold in the dark chocolate chips or any other desired mix-ins.
  4. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Optionally, sprinkle extra chocolate chips or toppings on the muffin tops for a decorative touch.
  5. Bake: Bake the muffins at 350°F for approximately 15 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
  6. Cool Down: Remove the muffins from the oven and allow them to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Enjoy your healthy pumpkin protein muffins warm or stored for later.

Notes

  • Ensure you use 100% pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
  • The protein powder used should be vanilla flavored to complement the pumpkin spice perfectly.
  • For dairy-free and vegan chocolate chips, Pascha Organic Dark Chocolate Chips are a great choice.
  • These muffins freeze well—store in an airtight container and thaw as needed.
  • You can customize the spice level by adjusting the amount of pumpkin spice seasoning to suit your taste.

Nutrition

Keywords: pumpkin protein muffins, gluten free muffins, dairy free muffins, healthy pumpkin recipes, protein packed muffins, pumpkin spice baked goods, low sugar muffins

Find it online: https://todayfoodrecipe.com/pumpkin-protein-muffins-gluten-free-dairy-free-recipe/