Pumpkin Protein Muffins (Gluten-Free, Dairy-Free) – 10g Protein & Perfectly Moist

Hi, I’m Sarah Jansen, a traveler and food blogger who believes in recipes that taste indulgent but fuel the body. These Pumpkin Protein Muffins are a seasonal favorite—soft, moist, and full of warming spices, yet packed with protein to keep you energized. Completely gluten-free and dairy-free, they’re designed for anyone seeking a healthier treat without sacrificing flavor. Whether you enjoy them for breakfast, as a post-workout snack, or with afternoon coffee, these muffins strike the perfect balance of comfort and nutrition.

Pumpkin Protein Muffins

These Pumpkin Protein Muffins combine the cozy flavors of fall with the benefits of high-protein baking. Made with almond flour, plant-based protein powder, and creamy pumpkin puree, they’re naturally gluten-free and dairy-free. Each muffin is lightly spiced with cinnamon, nutmeg, and cloves, delivering a warm aroma that fills the kitchen as they bake. Moist and tender, yet hearty enough to satisfy, these muffins are freezer-friendly, meal-prep approved, and perfect for busy mornings. A guilt-free indulgence you’ll crave year-round.

Why This Recipe Works

• Protein-Packed: Each muffin delivers 10–12g of protein.
• Gluten-Free & Dairy-Free: Ideal for dietary needs without compromising taste.
• Moist Texture: Pumpkin puree keeps them soft and fluffy.
• Warming Spices: Cinnamon, nutmeg, and cloves add cozy fall flavor.
• Meal-Prep Friendly: Freezer-safe for grab-and-go convenience.

Health Benefits

• Pumpkin: Rich in beta-carotene, fiber, and antioxidants.
• Almond Flour: Provides healthy fats and vitamin E.
• Protein Powder: Supports muscle recovery and satiety.
• Coconut Oil: A natural dairy-free fat source.
• Low-Glycemic Sweetener: Maple syrup offers natural sweetness.

Ingredients

• 1 cup pumpkin puree
• ½ cup almond butter (or sunflower seed butter for nut-free)
• ⅓ cup maple syrup or honey
• 2 eggs (or flax eggs for vegan)
• ½ cup almond flour
• ½ cup vanilla or unflavored protein powder (plant-based or whey)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• 2 tbsp coconut oil, melted
• Optional: dairy-free chocolate chips or chopped nuts

How to Make Pumpkin Protein Muffins

Preheat oven to 350°F (175°C). In a large bowl, whisk pumpkin puree, almond butter, eggs, maple syrup, and melted coconut oil until smooth. Stir in almond flour, protein powder, baking soda, salt, and spices. Mix until just combined—don’t overmix. Fold in chocolate chips or nuts if desired. Divide batter evenly into a lined muffin tin. Bake 18–20 minutes until a toothpick comes out clean. Let cool before serving. Store in the fridge up to 5 days or freeze for longer.

Instructions:

1. Preheat Oven
   Set oven to 350°F (175°C). Line a muffin tin with parchment liners or lightly grease with coconut oil.
2. Mix Wet Ingredients
   In a large mixing bowl, whisk pumpkin puree, almond butter, maple syrup, eggs, and melted coconut oil until smooth and creamy.
3. Add Dry Ingredients
   Stir in almond flour, protein powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined—overmixing can make muffins dense.
4. Optional Mix-Ins
   Gently fold in chocolate chips, pumpkin seeds, or chopped walnuts for texture and flavor.
5. Fill Muffin Tins
   Spoon batter evenly into 10–12 muffin cups, filling about ¾ full.
6. Bake
   Place muffins in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Store
   Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Result: Soft, fluffy, protein-packed muffins bursting with pumpkin spice flavor—perfect for breakfast or snacking.

Cook & Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information (per muffin, approx.)

• Calories: 190
• Protein: 11g
• Carbs: 14g
• Fat: 10g
• Fiber: 3g
• Sugar: 6g
• Sodium: 150mg

Serving with Pumpkin Protein Muffins

Serve these Pumpkin Protein Muffins warm with a spread of almond butter for extra protein or pair them with your morning coffee for a quick breakfast. They’re also perfect post-workout, providing a balanced mix of carbs, protein, and healthy fats. For entertaining, arrange them on a platter and dust lightly with cinnamon for a cozy, seasonal presentation. Their versatility makes them a staple you’ll love to bake in big batches for easy snacking all week long.

Pro Tips & Variations

• Vegan Option: Use flax eggs and plant protein.
• Nut-Free: Replace almond butter with sunflower butter.
• Sweeter Version: Add coconut sugar or more maple syrup.
• Spice Boost: Add ginger or pumpkin pie spice.
• Extra Moist: Mix in 2 tbsp dairy-free yogurt.

FAQ:

The Bottom Line

These Pumpkin Protein Muffins are the ultimate combination of nutrition and indulgence. With cozy fall spices, naturally gluten-free and dairy-free ingredients, and a protein boost, they make healthy eating both satisfying and seasonal. Quick to prepare, freezer-friendly, and endlessly customizable, they’re perfect for busy mornings, workouts, or festive gatherings. This recipe proves that wholesome baking doesn’t have to compromise on flavor—it can be both functional and delicious. A true staple for your recipe collection.