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These Pumpkin Protein Muffins are easy to make, moist and fluffy, and a delicious protein packed treat. Whip them up in your blender in just 5 minutes! Gluten-free and dairy free too!
These pumpkin protein muffins will have your whole house smelling like fall! Not only are they delicious, but they have added protein, and a low amount of sugar per muffin!
One of the most popular recipes on my site is the Banana Protein Muffins, so I knew I had to make a similar version, but with fall pumpkin flavors!
The best thing about this recipe is that these high protein gluten free muffins are so easy to make. Just throw all the ingredients into the blender, stir in your chocolate chips and then pour the batter into the muffin tin pan. Just a quick 15 minutes to bake, and these muffins are ready to enjoy.
What Are These Protein Pumpkin Muffins Made Of?
To make these protein pumpkin chocolate chip muffins, you’ll need a blender, and a 12 cup muffin tin pan. For easy cleanup, I recommend these silicone baking cups.
Gluten-free rolled oats: I use the Gluten Free Sprouted Rolled Oats by One Degree Organics. I use sprouted oats because they contain more nutrients and are easier to digest. Whichever brand you use make sure it bears the gluten-free symbol, meaning it’s free from contaminants.
Vanilla protein powder: To keep this recipe dairy free, use a plant-based protein powder like Nuzest, or Organifi. You can also use whey protein (not dairy free), or a grass-fed collagen powder.
Pumpkin pie spice seasoning (you can also make your own with cinnamon, ginger, nutmeg, cloves, allspice and a touch of black pepper)
What makes this recipe so easy is the 5-minute prep time! Throw all the ingredients into a blender (except the chocolate chips), and blend on high speed until the oats have broken down.
Pause the blender a couple of times to scrape the batter from the inside of the blender. Now you’re ready to stir in the chocolate chips or other desired mix-ins.
Pour or scrape the batter into the muffin tin cups, filling 3/4 of the way. Make sure the batter is divided evenly in all cups. Sprinkle additional chocolate chips on top of the muffins.
Pop them in the oven at 350 degrees Fahrenheit, and bake for 15 minutes, or until a toothpick comes out clean. The tops of the muffins will be golden brown.
These muffins bake fast, so be careful not to over bake them. If they are not done at 15 minutes, I suggest adding 2 minutes at a time. Protein powder and other substitutions will affect baking time.
I don’t have a blender. Can I still make these muffins?
If you have a food processor, you can grind the oats. Once the oats are ground into a flour consistency, you can then combine all the ingredients in a large bowl. If you don’t have a blender or food processor, I recommend you buy gluten-free oat flour instead.
Can I use oat flour instead of grinding the rolled oats?
There is an almost 1:1 ratio for rolled oats to ground oats, so if you’re using oat flour, use the same amount.
What types of protein powder can I use?
To make this recipe dairy-free, you can use a plant-based protein powder like Nuzest or Organifi. Whey protein and grass-fed collagen peptides also will work in this recipe. Texture and baking time may differ based on the protein powder used. Make sure your batter is a thicker consistency but runny enough to pour out of the blender.
Can I substitute ground oats with almond flour or coconut flour?
Almond flour: I have not tested this recipe with almond flour, but I would try substituting it with the same amount. Using almond flour may require a longer baking time. Coconut flour: I do not recommend substituting this recipe with coconut flour. Coconut flour absorbs more liquid than oats, which means the liquids in this recipe would need to be adjusted.
These Pumpkin Protein Muffins are easy to make, moist and fluffy, and a delicious protein packed treat. Whip them up in your blender in just 5 minutes! Gluten-free and dairy free too!
Ingredients
UnitsScale
1 1/2cupsgluten free rolled oats, (I use Gluten Free Sprouted Rolled Oats by One Degree Organics)
Divide the batter into the 12 muffin cups, filling 3/4 of the way. Sprinkle with more chocolate chips or toppings if desired. Bake for 15 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 10-15 minutes.
These muffins bake fast, so be careful not to overbake them! If they are not done at 15 minutes, I suggest adding 2 minutes at a time. Protein powder and other substitutions will affect baking time.
Mix-ins: Other mix-in ideas are chopped walnuts, pecans, or raisins.
Storing leftovers – store in an airtight container in the refrigerator for up to 1 week, or at room temperature on the counter for up to 5 days.
Reheating – Warm the muffins in the microwave for 15-30 seconds. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 5-10 minutes.
Freezing – Let the muffins cool before adding them to a zip lock bag, Stasher bag, or freezer safe container. No need to defrost the muffins before eating them again. Take as many as you want out of the freezer and heat them for 15-30 seconds in the microwave.
Prep Time:5 minutes
Cook Time:15 minutes
Category:Dessert
Method:Oven
Cuisine:American
Nutrition
Serving Size:1 muffin
Calories:140
Sugar:3.7 g
Sodium:237.1 mg
Fat:5.8 g
Carbohydrates:14.3 g
Protein:5.6 g
Cholesterol:47 mg
Keywords: dairy free pumpkin muffins, gluten free protein muffins, protein powder muffins
