Pumpkin Protein Muffins Recipe (Gluten-Free)

Kid-friendly pumpkin protein muffins that are light, fluffy, and moist! The perfect quick and healthy fall breakfast that your family will love! Gluten-free and easy to make dairy-free or vegan.

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Ingredients You Need for This Recipe

Here are the ingredients you need to make this recipe. For exact measurements, refer to the recipe card at the bottom and the notes below for substitution ideas.

Wet Ingredients

Canned pumpkin puree is one of the base ingredients of protein pumpkin muffins. It provides color, flavor, moisture, and texture.

Use canned pumpkin, not pumpkin pie filling. You can generally find canned pumpkins in the baking section or the canned vegetables section of your grocer.

Fresh pumpkin puree can be used.

Maple syrup sweetens this recipe without adding refined sugars. You can also use brown sugar, honey, or coconut sugar.

Eggs provide structure, binding, and moisture. To make this recipe vegan or eggless, you can use unsweetened applesauce or flax eggs.

Vanilla extract adds a warm flavor.

Coconut oil adds a fat component, helping the muffins to be moist. Use refined coconut oil to remove the coconut flavor.

Greek yogurt has been added to the ingredients to increase the protein. Use plant-based Greek yogurt like Kite Hill to make it dairy-free.

Dry Ingredients

Mini dark chocolate chips are my favorite and add a bit of sweetness. Chopped almonds, pecans, or walnuts would also work.

Vegan vanilla protein powder provides extra protein. Whey protein powder can be used.

Cinnamon provides a warm spice. Pumpkin pie spice also works.

Salt helps to balance the sweetness of the other ingredients.

Baking soda and baking powder are necessary baking ingredients that help the muffins to rise.

How to Make This Recipe

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

Step 1

Line a muffin tin with muffin liners or silicone baking cups. Spray the baking cups with nonstick spray or coconut oil spray.

Add the dry ingredients to a large mixing bowl and whisk them until incorporated.

Step 2

In a separate medium bowl, mix together wet ingredients until the mixture resembles a creamy pumpkin pie texture.

Step 3

Combine the wet with the dry ingredients foldany mix-ins and stir until just moistened. Do not overmix.

Step 4

Use a standard-sized cookie scoop to scoop out 10-12 muffins. Bake at 425F for 5 minutes and 350F for 10-15 minutes or until a toothpick comes out clean.

How to Store Pumpkin Muffins

Allow muffins to cool completely and then store them in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator.

To freeze, allow the muffins to cool completely. Then, wrap them individually in plastic wrap or place them in a freezer-safe container.

Allow the muffins to thaw at room temperature or reheat them in the microwave.

Expert Tips

• If the muffin batter seems too thick, add 1 tablespoon of almond milk to moisten. Add more if needed.
• Depending on the protein powder used, the sweetness may need to be adjusted.
• Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
• Allow healthy pumpkin protein muffins to cool completely before peeling the muffin liners.
• Top with some almond butter or peanut butter!
• To make these in one bowl, try these blender muffins, and just swap bananas for pumpkin.
• Try these pumpkin protein bars for another healthy pumpkin protein snack!

Recipe FAQs

Nutrition