Print

Fluffy Gluten-Free Pumpkin Protein Muffins: Best Easy Recipe

gluten-free pumpkin protein muffins - featured image
Print Recipe

These fluffy gluten-free pumpkin protein muffins are soft, spiced, and packed with protein. Made with oat flour and almond flour, they’re naturally gluten-free and perfect for meal prep.

Ingredients

Scale
  • 1 ½ cups (180g) oat flour (gluten-free certified)
  • ½ cup (56g) almond flour
  • 1 scoop (about 30g) vanilla or unflavored protein powder
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 2 large egg whites
  • ⅓ cup (80ml) honey or maple syrup
  • ¼ cup (60ml) coconut oil or melted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) unsweetened almond milk (or any milk)
  • ⅓ cup (60g) dark chocolate chips (optional)
  • ¼ cup (30g) chopped pecans or walnuts (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients: oat flour, almond flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, egg whites, honey (or maple syrup), melted coconut oil (or butter), vanilla extract, and almond milk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. A few lumps are fine; do not overmix.
  5. If using add-ins (chocolate chips, nuts, or dried cranberries), gently fold them in now.
  6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Measure flour correctly by spooning into the cup and leveling off. Let muffins cool completely before storing to prevent sogginess. For extra protein, add a tablespoon of collagen peptides or an extra half scoop of protein powder, adjusting milk as needed.

Nutrition

Keywords: gluten-free muffins, pumpkin protein muffins, healthy breakfast, meal prep muffins, fall baking

Find it online: https://zestynora.com/fluffy-gluten-free-pumpkin-protein-muffins-best-easy-recipe/