High-Protein, Gluten Free Pumpkin Muffins

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I recently whipped up a batch of high-protein, gluten-free pumpkin muffins that totally changed my breakfast game — and trust me, they’re not your average pumpkin muffins. Loaded with wholesome ingredients, these muffins have a unique twist that makes them both satisfying and nutrient-packed. If you’re looking for a delicious way to power up your morning or snack time, this recipe is a keeper. Plus, it’s naturally gluten-free and perfect for anyone who needs that extra protein boost without sacrificing flavor.

What You Need

To make these muffins, you’ll want to gather a few simple ingredients that come together to create a moist, flavorful, and protein-rich bite. The base is made from canned pumpkin puree, which is perfect for giving the muffins that delicious, autumn-inspired flavor and moisture. I use almond flour as the gluten-free base because it adds a nice nutty flavor and helps keep the muffins tender.

For protein, I add vanilla plant-based protein powder to ensure these muffins are satisfying and energizing. Eggs bind everything together, and coconut sugar adds a subtle sweetness without being overpowering. Coconut oil keeps things moist and rich while also contributing to the healthy fat content. Lastly, I mix in warming spices like cinnamon, nutmeg, and a touch of ginger, plus baking powder to make sure these muffins rise perfectly. A small handful of chopped pecans adds a pleasant crunchy surprise inside.

Preparing The Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it. This step ensures your muffins come out clean and easy to handle.

In a large mixing bowl, combine the wet ingredients first: pumpkin puree, eggs, melted coconut oil, and coconut sugar. Whisk these together until smooth and well blended. This helps to distribute moisture and sweetness evenly throughout the batter.

Next, in a separate bowl, sift together the almond flour, plant-based protein powder, baking powder, and spices. Mixing the dry ingredients well prevents clumps and ensures that each bite is bursting with that warm pumpkin-spiced flavor. Fold the dry ingredients into the wet ingredients carefully, just until combined—you don’t want to overmix, or the muffins might get dense.

Finally, fold in the chopped pecans for that unique crunchy texture twist that I love. It’s a small addition that takes these muffins to a whole new level of yum.

Tool Requirements

You don’t need much to make these muffins, which is one of the things I love about this recipe. A mixing bowl and whisk or electric mixer are essential for getting that batter smooth and uniform.

Of course, you’ll need a standard 12-cup muffin tin to bake the muffins in. I like to use silicone liners or paper muffin cups for easy cleanup and to prevent sticking. A spatula for folding the dry ingredients in gently is also useful, and finally, an oven mitt to keep things safe as you put your muffins in and take them out of the oven.

Serving Suggestions

These muffins are delicious on their own, but they also pair beautifully with a few different additions. Here are some of my favorite ways to enjoy them:

• Spread with almond butter or peanut butter for extra protein and creaminess.
• A dollop of coconut yogurt on the side adds a touch of tang and a cool contrast.
• Pair with a cup of hot herbal tea or spiced coffee for the perfect cozy combo.
• Add a sprinkle of chia seeds or hemp hearts on top for extra texture and nutrition.

Storage Tips

If you want to make these ahead of time or save leftovers, here’s how to keep them fresh and tasty:

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate them if you plan on keeping them longer, up to 5 days.
• For longer storage, freeze the muffins individually wrapped and placed in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.

Having these muffins on hand makes nutritious snacking effortless, especially on busy days.

High-Protein, Gluten-Free Pumpkin Muffins

Preheat oven to 350°F (175°C) and prepare muffin tin.In a bowl, whisk pumpkin puree, eggs, melted coconut oil, and coconut sugar.Sift and combine almond flour, protein powder, baking powder, and spices.Fold dry ingredients into wet ingredients until just combined.Gently fold in chopped pecans.Pour batter evenly into 8 muffin cups.Bake for 20-25 minutes or until a toothpick comes out clean.Allow muffins to cool before serving or storing.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 280 kcal

Ingredients

  

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• 1 cup canned pumpkin puree
• 1 cup almond flour
• 1/2 cup vanilla plant-based protein powder
• 2 large eggs
• 1/4 cup coconut sugar
• 3 tbsp melted coconut oil
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup chopped pecans

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Instructions

 

• Preheat oven to 350°F (175°C) and prepare muffin tin.
• In a bowl, whisk pumpkin puree, eggs, melted coconut oil, and coconut sugar.
• Sift and combine almond flour, protein powder, baking powder, and spices.
• Fold dry ingredients into wet ingredients until just combined.
• Gently fold in chopped pecans.
• Pour batter evenly into 8 muffin cups.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Allow muffins to cool before serving or storing.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 12gFat: 18g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.