Protein Pumpkin Muffins
Recipe Cost 11.69 Serving Cost 0.83 Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes
Servings muffins
Recipe Cost $ 11.69 Serving Cost $ 0.83These 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.
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
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.
Equipment
mixing bowls
Whisk
rubber spatula
Measuring cups & spoons
12-cup muffin pan
Paper muffin liners
3-tablespoon scoop
Wire cooling rack
Nutrition
Serving: 1muffinCalories: 137kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 31mgSodium: 175mgPotassium: 92mgFiber: 3gSugar: 6gVitamin A: 5077IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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