High Protein Pumpkin Muffins (Gluten-Free)
User Reviews
5
High Protein Pumpkin Muffins (Gluten-Free)
Description
The High Protein Pumpkin Muffins feature a blend of gluten-free baking flour and vegan vanilla protein powder to provide a dense, protein-rich base. Eggs, maple syrup, vanilla extract, pumpkin puree, and dairy-free milk bind the dry ingredients into a batter which rests briefly to allow flours to hydrate fully. Pumpkin pie spice and cinnamon contribute traditional autumnal warmth alongside chocolate chips, which offer pockets of sweet, gooey texture after baking. The muffins are baked in silicone molds at 350°F for 25 minutes until set and lightly golden.
These muffins have a moist yet structured texture, balancing sweetness from maple syrup and chocolate chips with the savory-spiced pumpkin. Their gluten-free formula is suited for those avoiding wheat, and the protein powder increases the nutritional value beyond typical muffins. Resting the batter ensures even texture and prevents dryness, a common concern with gluten-free baking.
They serve well for breakfasts, packed snacks, or post-workout treats when balanced nutrition is desired. Chocolate chips create indulgent bites without overwhelming the pumpkin flavor. Cooling completely before removing from molds is important for structural integrity.
Adjusting the type of vegan protein powder affects moisture and texture; fermented varieties may require modified liquid ratios. Storage tips include keeping muffins in an airtight container for 1-2 days at room temperature or up to 5 days refrigerated. Warming after refrigeration improves softness and flavor.
Ingredients
- ⅓ cup 1:1 gluten-free baking flour
- 1 cup vegan vanilla protein powder
- 2 egg
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup pumpkin canned
- 2 tablespoons dairy-free milk
- ¼ cup chocolate chips
- 1 teaspoon cinnamon
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.
Notes
- The recipe yields about 8 muffins, depending on tin size, with nutrition calculated for this amount.
- Silicone muffin molds help muffins release easily without sticking.
- Adjust dairy-free milk quantity when using different types of vegan vanilla protein powder for optimal texture.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sweetness or additives.
- Allow batter to rest for a few minutes before baking to improve consistency in gluten-free flours.
- Mini or regular chocolate chips both work, with regular chips creating larger, gooey pockets.
- Whey protein powder is unsuitable as it does not absorb liquids similarly.
- Store muffins airtight at room temperature for 1-2 days or in the fridge for 3-5 days; warming after chilling improves texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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