Dessert

Pumpkin Protein Muffins (Gluten-Free, Dairy-Free) Recipe

ByNaomi Fletcher October 31, 2025October 31, 2025

Introduction

These Pumpkin Protein Muffins are a deliciously moist, gluten-free, and dairy-free treat perfect for a nutritious breakfast or snack. Packed with pumpkin and warm spices, they offer a cozy flavor with a boost of protein to keep you energized.

The image shows two pumpkin muffins stacked on top of each other on a white marbled surface. The top muffin is broken in half, revealing a soft, moist inside with gooey melted chocolate chips scattered throughout. The muffin's outside is golden brown with a slightly rough texture, and the chocolate chips add dark brown spots across the muffin. The bottom muffin is whole, showing a smooth rounded top with visible chocolate chips. The lighting highlights the warm colors and soft crumb texture of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups gluten free rolled oats
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
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
1/2 cup dark chocolate chips (use dairy free if needed)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a muffin tin with oil or place silicone liners in a 12-cup muffin pan. Set aside.
Step 2: Combine all ingredients except the chocolate chips in a blender: rolled oats, protein powder, baking soda, baking powder, sea salt, pumpkin spice, pumpkin puree, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats break down, stopping to scrape the blender sides as needed.
Step 3: Stir in the chocolate chips or any other desired mix-ins by hand.
Step 4: Divide the batter evenly into the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle a few extra chocolate chips on top.
Step 5: Bake for 15 minutes, or until muffins turn golden brown and a toothpick inserted near the center comes out clean.
Step 6: Remove from oven and allow muffins to cool for 10 to 15 minutes before serving.

Tips & Variations

Swap dark chocolate chips for dried cranberries or chopped nuts for a different texture and flavor.
Ensure your protein powder is gluten-free and dairy-free if required to keep the recipe allergen-friendly.
Use silicone muffin liners for easy removal and less mess.
For extra moisture, add a tablespoon of unsweetened applesauce or mashed banana.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins in the microwave for 20-30 seconds or enjoy them chilled.

How to Serve

A close-up view of a stack of soft, golden-brown muffins with chocolate chips scattered throughout. The muffins have a slightly cracked, moist texture on top, and one muffin in the middle is broken open to show a fluffy, spongy inside filled with melted chocolate chunks. They sit on a white plate, all piled closely together with a few crumbs around them, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of gluten-free oats?

Yes, you can substitute regular rolled oats if you do not require gluten-free ingredients. The texture might be slightly different but the muffins will still be delicious.

Can I make these muffins vegan?

To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based protein powder. Also, ensure the chocolate chips are dairy-free.