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–+ servings
Delicious gluten free pumpkin muffins topped with chocolate chips, perfect fall treat.
Callie Brooks

Gluten Free Pumpkin Muffins

These moist and tender gluten free pumpkin muffins are infused with warm spices and naturally sweet pumpkin purée. High in protein and easy to make, they’re perfect for healthy breakfasts or cozy snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups gluten free all-purpose flour blend with xanthan gum
  • ½ cup vanilla or unflavored protein powder
  • ½ cup light brown sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • 1 cup pumpkin purée
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • ¼ cup optional add-ins (paleo chocolate chips, walnuts, or dried cranberries)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • rubber spatula
  • wire cooling rack

Method
 

  1. Preheat the oven to 375°F. Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the gluten free flour blend, protein powder, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the egg, pumpkin purée, milk, applesauce, and vanilla until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix — lumps are okay.
  5. Stir in chocolate chips, walnuts, or cranberries if using.
  6. Fill muffin cups about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 175kcalCarbohydrates: 22gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 9gVitamin A: 5000IUVitamin C: 1mgCalcium: 100mgIron: 1.5mg

Notes

For a vegan version, swap the egg with a flax egg and use dairy-free milk. Add paleo chocolate chips, walnuts, or dried cranberries for variety. Bake mini muffins for 10–12 minutes. Muffins freeze well for up to 2 months.

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