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

★★★★★

4.6 from 392 reviews
  • Author: Naomi
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Delicious and nutritious Pumpkin Protein Muffins that are gluten-free and dairy-free. These moist muffins combine the warm flavors of pumpkin spice with the added boost of vanilla protein powder, making them a perfect healthy snack or breakfast option. Enhanced with dark chocolate chips for a touch of indulgence, they are easy to prepare and bake to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups gluten free rolled oats (preferably gluten free sprouted 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

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

Add-ins

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

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with oil or use silicone muffin liners. Set aside while you prepare the batter.
  2. Blend Ingredients: In a blender, combine the 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 break down and ingredients are fully incorporated, stopping to scrape the sides as needed.
  3. Mix in Chocolate Chips: Once blended, stir in the dark chocolate chips gently to distribute them evenly throughout the batter.
  4. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising. Optionally, sprinkle additional chocolate chips or your preferred toppings on top of the batter.
  5. Bake: Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
  6. Cool: Remove the muffins from the oven and let them cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Ensure to use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • For dairy-free muffins, use dairy-free protein powder and dark chocolate chips specifically labeled as dairy-free.
  • Silicone muffin liners are a great eco-friendly alternative to greasing the tin and help with easy muffin removal.
  • Stored in an airtight container, these muffins keep well for up to 3 days at room temperature or up to a week refrigerated.
  • These muffins can also be frozen for up to 3 months; thaw at room temperature or warm slightly before eating.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Protein Muffins, gluten free muffins, dairy free muffins, healthy pumpkin recipes, protein breakfast, pumpkin spice, gluten free baking

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