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Gluten Free Pumpkin Muffins: Easy High Protein Treats for All

Gluten Free Pumpkin Muffins (High Protein)
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Delicious gluten-free pumpkin muffins that are high in protein, perfect for a healthy snack or breakfast.

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup protein powder
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, eggs, and melted coconut oil until well combined.
  3. In another bowl, whisk together the gluten-free flour, protein powder, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Feel free to add chocolate chips or nuts for extra flavor.
  • These muffins can be enjoyed warm or at room temperature.

Nutrition

Keywords: Gluten Free Pumpkin Muffins, High Protein, Healthy Snacks

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