High Protein Pumpkin Muffins (Gluten-Free)
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5.0
15 reviews
Excellent
High Protein Pumpkin Muffins (Gluten-Free)
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Indulge in your favorite fall flavors with these pumpkin protein muffins! Made with vegan protein powder and sweetened with maple syrup these gluten-free muffins make the perfect on-the-go snack.
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Ingredients
- ⅓ cup 1:1 gluten-free baking flour
- 1 cup vegan vanilla protein powder
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin
- 2 tablespoons dairy-free milk
- ¼ cup chocolate chips
- 1 teaspoon cinnamon
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Instructions
- In a large bowl combine all the dry ingredients and mix well.
- One by one add in the eggs, maple syrup, vanilla, pumpkin, and dairy-free milk.
- Stir to combine and let sit for 2-3 minutes.
- Restir before portioning the batter into a silicone muffin tin.
- Bake at 350 degrees Fahrenheit for 25 minutes.
- Remove from the oven and let them cool fully before popping them out of the molds.
Equipments used:
Notes
- Nutrition is based on 8 muffins however, depending on your muffin tin it makes 8-11.
- Use silicone muffin molds so that the muffins slide out easily.
- If using a fermented vanilla protein powder, leave the pumpkin protein muffin recipe as is. If you’re using a regular vegan pea protein powder, cut the milk in half.
- Pumpkin puree, not pumpkin pie filling.
- Pumpkin spice protein powder would obviously amp up the flavor of the muffins!
- Don’t overlook letting the batter sit for a minute or two. Gluten-free flours take a minute to absorb and this way your pumpkin protein muffins all come out evenly.
- You can use mini chocolate chips or regular but the regular ones make it so that you’ll have big, gooey bites (so worth it!).
- Whey protein powder can’t be used for these pumpkin muffins as it doesn’t absorb liquid as well.
- If you make these pumpkin muffins with a fermented protein powder make the following adjustments: ¾ cups of protein powder, ¾ teaspoons baking powder and a full ¾ cups of dairy-free milk. Bake them for 20-25 minutes and know that the recipe makes about 8 muffins. Made like this the pumpkin muffins have 13g of protein.
- I keep the pumpkin protein muffins in an airtight container on the counter for 1-2 days. Or, keep them in the fridge for 3-5 days. They tastes best after sitting for an hour or more. After being in the fridge they tend to firm up to perfection.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
16g
(5%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Trans Fat
0.01g
Cholesterol
28mg
(9%)
Sodium
106mg
(4%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
1647IU
(33%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 106mg | 4% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1647IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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