Pumpkin Protein Muffins (Paleo, Gluten free)

These healthy Pumpkin Protein Muffins are easy to make, moist and fluffy, and SO delicious! They are the perfect protein packed breakfast or snack that comes together in just 5 minutes prep time! Made with simple ingredients, without any oil or refined sugars. Paleo and gluten 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!

Everyone in my family is obsessed with these, and my banana protein muffins.

What you need:

Just a few staple pantry ingredients to make these pumpkin protein muffins:

• pumpkin purée- make sure to get pumpkin purée, not pumpkin pie filling. If you can’t find pumpkin, you could possibly use smashed banana or apple sauce. (I have not tested this).
• eggs– if you have an egg allergy, you might be able to replace the eggs for coconut oil (1/4 cup), but I have not tested this.
• vanilla
• maple syrup– you can also use honey as a sweetener
• almond milk– cashew milk will work as well
• almond flour– I don’t recommend substituting almond flour for any other flour. *If you do, please let me know how it turned out in the comments. This link may be helpful about almond flour substitutes.
• baking soda
• salt
• protein powder– for paleo protein powder I recommend this one, and for plant-based I recommend this one. If you want more protein per muffin in this recipe, you play around adding another 1/4-1/2 cup.
• pumpkin spice
• dark chocolate chips, optional

How to Make Pumpkin Protein Muffins

1. In separate bowls, combine the wet ingredients, and the dry ingredients. (I find that keeping the wet and dry ingredients separate to mix them produces the best results.)
2. Combine the dry ingredients into the wet ingredient bowl and mix until a batter is formed (try not to over-mix the batter). Add and stir your chocolate chips or chocolate bar pieces into the batter. *optional
3. Divide the batter into the muffin cups filling 3/4 of the way.
4. Bake for 25-30 minutes or until a toothpick comes out clean when inserted. Remove the muffins from the oven and let cool for 20 minutes.

More Recipes You’ll Love:

• Paleo Pumpkin Protein Balls
• Banana Protein Muffins (Paleo)
• Paleo Chocolate Banana Bread (Gluten free)
• Paleo Avocado Brownies (Easy & Healthy)

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