Gluten Free-Muffins - Posh Plate

Easy Pumpkin Protein Muffins – and Gluten-Free!

Jenna Harrison — Thu, 11 Sep 2025 23:54:42 +0000

Easy Pumpkin Protein Muffins – and Gluten-Free!

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days.

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations.

2 large eggs – Binds the ingredients together.
¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative.
1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor.
1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative.
½ cup coconut sugar – Use light brown sugar for a similar taste.
1 ¾ cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free.
½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste.
1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute.
½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt.
2 tsp baking powder – Helps the muffins rise and become fluffy.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Protein Pumpkin Muffins

Mix the wet and dry ingredients together, fill the muffin tins, bake, and serve. Let me show you how:

Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.
Add the dry ingredients and rest the batter. Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir with a spatula until just combined. The batter will be thick. Let the batter sit at room temperature for 10 minutes. This allows the flour to hydrate and helps the muffins rise better.
Fill the muffin cups. Line a 12-cup muffin pan with paper liners. Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake. Bake in a 425°F preheated oven for 10 minutes. Without opening the oven, reduce the heat to 350°F and continue baking for another 10 minutes, or until the muffins are domed, golden, and a toothpick inserted in the center comes out clean.
Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve.

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
Dried cranberries – Tart and chewy, perfect for a festive fall touch.
Chopped dates – Natural sweetness and caramel notes.
Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
Chopped toasted walnuts – Earthy and hearty, great for texture.
Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

Top Recipe Tips

Use room-temperature eggs so the batter mixes evenly.

Rest the batter for 10 minutes before baking—this small step makes a big difference in muffin rise.

Start baking at 425°F to create bakery-style domed tops, then lower the heat to bake the centers through without drying them out.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20

Cook Time 30

Cool Time 1 15

Total Time 2 5

Servings muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

mixing bowls
Whisk
rubber spatula
Measuring cups & spoons
12-cup muffin pan
Paper muffin liners
3-tablespoon scoop
Wire cooling rack

Ingredients

WET INGREDIENTS:

2 large eggs at room temperature
¼ cup coconut oil
15- oz can of pumpkin puree
1 teaspoon almond extract

DRY INGREDIENTS:

½ cup coconut sugar
1 ¾ cup gluten-free all-purpose flour
½ cup vanilla protein powder
1 teaspoon cinnamon
½ tsp kosher salt
2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Protein Pumpkin Muffin Recipe FAQs

Can I make these ahead of time?

These are a great make-ahead option. I like to make them over the weekend and stick them in the refrigerator for quick grabs throughout the week.

Why the two oven temperatures?

The initial 425°F helps the muffins rise. Then you drop the temperature to finish baking the muffins without drying them out.

Can I make these dairy-free?

Just be sure to use a dairy-free protein powder and do not substitute the coconut oil. Everything else is naturally dairy-free in the ingredient list.

More Muffin Recipes

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Yogurt Muffins With Rosemary (Gluten-Free)

Jillian Wade — Fri, 18 Nov 2022 00:02:00 +0000

Yogurt Muffins With Rosemary (Gluten-Free)

These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They’re perfect for a weekend breakfast treat or hosting brunch.

It costs approximately $5.04 to make these muffins, meaning each cost around $ 0.63. The recipe makes eight muffins.

For another gluten-free muffin option, try my Gluten-Free Pumpkin Muffins with Orange.

Yogurt Muffins

I love adding herbs to baked goods. The smell, the taste, it’s like natural, healthy perfume. They take any baked good to the next level.

The yogurt in this recipe adds a nice tanginess and helps provide moisture.

Unlike most muffin recipes, these are gluten-free. Because of the absence of gluten, the muffin method does not apply here.

If you are unsure what the muffin method is, the wet ingredients are added to the dry ingredients and gently folded to create a gently mixed lumpy batter.

Because we will NOT be using the muffin method, this recipe can be made all in one bowl and mixed to death—there is no gluten, so it doesn’t make a difference.

This recipe makes eight muffins. Fill any empty pockets of the cupcake tray with water.

I like to put the batter in cute muffin wrappers. It just adds a nice touch and an eating experience. Once they have baked and cooled, they will easily release from the wrappers.

Ingredients and Estimated Cost:

Recipe Cost: $5.04

Per Serving Cost: $0.63

2 large eggs – $0.46
½ cup grass-fed butter – $2.09
⅔ cup whole milk Greek yogurt – $0.78
½ cup blanched almond flour – $0.96
½ cup 1:1 gluten-free all-purpose flour blend – $0.55
1 teaspoon baking powder – $0.04
1 teaspoon rosemary + extra sprigs – $0.06
1 teaspoon garlic powder – $0.03
½ teaspoon kosher salt + a pinch – $0.03
¼ teaspoon freshly milled pepper – $0.04

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in November 2022.

How To Make Rosemary Yogurt Muffins

First, melt the butter in the microwave and whisk in the eggs and Greek yogurt after it has cooled.
Next, mix in the dry ingredients until combined.
Then, add in the rosemary and stir. After stirring, let the batter rest for ten minutes.
Preheat the oven to 350 degrees F while you prep the muffin pan with muffin liners.
Scoop the batter into the muffin liners and top each with rosemary sprigs and a sprinkle of flake salt.
Finally, bake in the oven for twenty-five minutes. Allow the muffins to cool before serving.

***For complete recipe instructions, see the recipe card below.

Recipe Variations

Though rosemary is my favorite, feel free to choose one of these fresh herbs instead.

Oregano
Thyme
Sage
Dill
Basil

Storage Tips

Serve: Serve these warm or at room temperature.

Store: Store the muffins in an airtight container at room temperature or in the refrigerator for 1-2 days.

Freeze: Wrap the muffins in two layers of plastic wrap, place them in a freezer-safe container or plastic bag, and freeze for up to three months.

Thaw: Thaw at room temperature for 2-3 hours.

Recipe FAQs

What does yogurt replace in muffins?

Yogurt replaces oil in this muffin recipe. It is a healthier option to cook with over oil and helps create a moist muffin.

Do muffins made with yogurt need to be refrigerated?

These muffins will stay fresher longer if stored in an airtight container in the refrigerator. But you can store them at room temperature for one to two days.

More Gluten-Free Recipes

Read the recipe from beginning to end. This will help you better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to substitute ingredients that you don’t have, thus causing a complete recipe failure.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Gluten-Free Yogurt Muffins With Rosemary

These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They're perfect for a weekend breakfast treat or hosting brunch.

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, rosemary, yogurt

Prep Time 20

Cook Time 25

Cooling Time 15

Total Time 1

Servings people

Calories 194kcal

Author Jillian

Cost $5.04

Equipment

Mixing bowl
Whisk
Cutting board
Chef’s knife
muffin tin
measuring cups
Liquid measuring cup
Measuring spoons
mixing spoon

Ingredients

WET INGREDIENTS:

2 large eggs
½ cup melted grass-fed butter or ghee
⅔ cup whole milk greek yogurt

DRY INGREDIENTS:

½ cup blanched almond flour
½ cup 1:1 gluten-free all-purpose flour blend I used King Arthur
1 tsp baking powder
1 tsp chopped rosemary + extra sprigs to decorate the top
1 tsp garlic powder
½ tsp kosher salt + a pinch
¼ tsp freshly milled pepper

TOPPINGS:

flake salt optional

US Customary – Metric

Instructions

MAKE BATTER

Add the butter or ghee to a large mixing bowl and microwave until melted.
Once the butter is cooled, add the eggs and Greek yogurt.
Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it's completely lump-free and smooth.
Next, add all of the dry ingredients to the bowl. Mix until well combined.
Then, add in the fresh chopped rosemary—mix to combine.

REST BATTER:

Set the batter aside to rest for 10 minutes.

PREP OVEN AND MUFFIN TIN:

Meanwhile, move the oven rack to the middle position and preheat the oven to 350°F.
Next, line a muffin tin with eight wrappers.

SCOOP AND BAKE:

Scoop the batter into each muffin well. I like to fill them ¾ of the way full.
Top each with a rosemary sprig and flake salt (optional).
Finally, transfer the pan to the oven and bake for 25 minutes. Or when a toothpick or knife inserted comes out clean.

COOL AND SERVE:

Allow the muffins to cool for at least 15 minutes.
Serve and enjoy.

Video

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Gluten Free Pumpkin Muffins with Orange

Jillian Wade — Fri, 19 Nov 2021 15:59:00 +0000

Gluten Free Pumpkin Muffins with Orange

These ridiculously moist gluten-free pumpkin muffins are surprisingly refined sugar-free and have the best oat-crumb topping. Each one is naturally sweetened with orange and coconut sugar, AND they are easy to make!

This recipe makes six muffins for a total of $5.34. That works out to be about $0.89 per muffin.

If you love pumpkin as much as I do, you will want to check out this Creamy Pumpkin Lentil Soup, this Paleo Pumpkin Bread, and this Pumpkin Pasta Sauce.

I understand your pain. It can be tricky when baking with gluten-free flour. I totally get it! With many gluten-free baked goods made, I find that using 1:1 gluten-free all-purpose flour can leave baked goods gritty.

However, I constructed the perfect sweet spot that makes these muffins gritty and is incredibly moist.

What’s that, my friends? Almond flour. I pair almond flour with equal parts gluten-free all-purpose flour, and it works!

You see, using almond flour alone is great, but it leaves baked goods overly moist. However, when paired with another moisture-sucking ingredient like gluten-free all-purpose flour, they make a great team.

Gluten-free pumpkin muffins ingredients

Egg	This will help to bind the muffins together, which is essential for gluten-free baking.
Pumpkin Puree	From a can is best.
Coconut Sugar	Will add natural sweetness and smokiness.
Orange	This recipe uses the zest and juice.
Almond Extract	It adds a nice sweet, nutty flavor.
Blanched Almond Flour	It adds more nuttiness and is a great gluten-free substitute.
Gluten-Free All-Purpose Flour Blend	I used King Arther’s 1:1 Gluten-Free All-Purpose Flour Blend.
Other Essential Ingredients	Like baking powder and kosher salt.

The oat-topping is optional and delicious. However, you will need rolled oats, oat flour, coconut oil, and coconut sugar to make it.

Ingredients and Cost

RECIPE COST: $5.34

PRICE PER SERVING: $0.89

3 Tablespoons coconut oil – $0.54
¼ cup oat flour – $0.47
¼ cup rolled oats – $0.11
¼ cup coconut sugar – $0.48
1 large egg – $0.10
½ cup coconut sugar – $0.96
1 orange – $0.68
1 teaspoon almond extract – $0.12
1 cup gluten-free all-purpose flour – $0.36
½ cup blanched almond flour – $0.96
¼ teaspoon kosher salt – $0.01
2 teaspoons baking powder – $0.30

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe FAQ’s

How long do you cook gluten-free pumpkin muffins?

I know many recipes call for baking muffins at 350 °F. However, with my careful attention to detail and keenness for a soft, moist baked good, I find that baking gluten-free muffins (and cookies) at a lower temperature of 325°F is the holy grail. So, for this recipe, you will bake the pumpkin muffins at 325°F for 30 minutes.
Again, baking at a lower temperature ensures that the center will be fully cooked without burning the tops.

Why are my pumpkin muffins gummy?

One culprit is letting the batter sit too long before baking. If the batter sits too long with the oat crumb topping, the oats will absorb the batter, resulting in a gummy texture instead of creating a crunchy topping while baking.

What makes a muffin light and fluffy?

Using an egg that is room temperature instead of cold from the fridge helps create a light and fluffy texture.

Is pumpkin puree the same as canned pumpkin?

Yes, pumpkin puree and canned pumpkin are the same thing. The ingredient you want to avoid is pumpkin pie filling, as that will not work in this recipe and can be substituted.

Enjoy these healthy gluten-free pumpkin muffins with a slab of warm butter (dairy-free if necessary). However, they are delicious on their own.

This recipe makes six muffins. Make sure to double-up on the recipe for a full dozen.

These muffins are the perfect fall flavor and make a great breakfast or afternoon snack.

Recipe Variations

Use vanilla extract instead of almond extract. Feel free to use what you have on-hand. If I were to recommend one, I would choose almond extract.
Add nuts like chopped pecans or shaved almonds. You can add them into the batter or in with the oat-crumb topping.
Instead of an egg, add a mashed banana. This will make the muffins vegan and add more sweetness. Furthermore, make sure that the banana is small.

More Delicious Pumpkin Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 5 votes

Gluten Free Pumpkin Muffins with Orange

Gluten-free pumpkin muffins that are naturally sweetened with coconut sugar and orange. They are dairy-free and perfect for a snack or quick breakfast.

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, pumpkin

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Calories 275kcal

Author Jillian

Cost $5.34

Equipment

muffin tin
Measuring cups and spoons
large mixing bowl
Whisk
spatula

Ingredients

Oat-crumb topping

3 tbsp coconut oil solid and at room temperature
¼ cup oat flour
¼ cup rolled oats
¼ cup coconut sugar
pinch of salt

Wet ingredients

1 large egg at room temperature
½ cup pumpkin puree from a can
½ cup coconut sugar
1 orange zest, and juice of (about 1 tsp of orange zest and 1/4 cup freshly squeezed orange juice)
1 tsp almond extract

Dry Ingredients

½ cup gluten-free all-purpose flour I used King Arthur’s
½ cup blanched almond flour
¼ tsp kosher salt
2 tsp baking powder

US Customary – Metric

Instructions

Make the oat-crumb topping

In a bowl, add all of the ingredients. Mix with a fork or use your hand to incorporate. A clumpy texture is the result and should be able to press together when pressed between your fingers.
Make the muffins
In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated.
Next, add all of the dry ingredients into the wet ingredients. Mix and fold with a spatula. No need to worry about over-mixing. This recipe does not contain gluten. Set aside on the countertop (uncovered is ok) for 10 minutes.
While the muffin batter is resting, preheat the oven to 325°F.
When ready, place 6 muffin wrappers inside the muffin pan indentions. Fill until 3/4 full. Add the oat crumb on top. Fill any leftover indentions with water and place them into the oven for 30 minutes or until a toothpick inserted comes out clean (you can also use a butterknife for this trick).
Cool completely before enjoying.

Nutrition

Posh Plate - Healthy Feel-Good Recipes