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Pumpkin Protein Muffins {GF + DF + Paleo}

31 · Feb 20, 2021 · 8 Comments

Sweet Treats

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Muffins cooling on a metal rack with recipe title.

Pumpkin Protein Muffins are the perfect combination of pumpkin spice meets protein muffins to celebrate fall. They are healthy, full of protein, low carb, lightly sweetened with maple syrup and so easy to make!

Originally published on September 18, 2018. Last updated on February 20, 2021.

Pumpkin Protein Muffins on a cooling rack.

Gluten Free Pumpkin Muffins

Come September I’m ready to dive head first into all the festive gluten free pumpkin baked goods! This recipe is made gluten free using a combination of almond butter and arrowroot powder. You’re going to love these gluten free pumpkin muffins!

For more healthy pumpkin recipes, be sure to also make my Pumpkin Breakfast Cookies and Paleo Pumpkin Bars with Maple Walnut Frosting!

This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.

Stack of three muffins in parchment paper liners.

What Ingredients Are Needed For Pumpkin Protein Muffins

To make Pumpkin Protein Muffins you’ll need:

  • unsalted almond butter
  • maple syrup
  • pumpkin puree
  • eggs
  • vanilla extract
  • arrowroot powder
  • collagen peptides
  • baking soda
  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • unrefined sea salt

Tools Needed To Make This Protein Muffin Recipe

  • hand mixer
  • muffin pan
  • parchment muffin liners
  • batter scoop
  • metal cooling rack

Muffins cooling on a metal rack.

How To Make Pumpkin Protein Muffins

*Full recipe listed below in the recipe card.

To make Pumpkin Protein Muffins, first cream together the almond butter, maple syrup and pumpkin puree in a stand mixer (or using bowl and whisk). Then add in the eggs and vanilla extract and mix until combined. Next add in the arrowroot powder, collagen peptides, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt and mix just until the batter is combined.

Evenly portion the batter into the lined muffin tins and bake in a preheated 350 degree fahrenheit oven for 25 minutes until a toothpick inserted in the center of the muffins comes out clean. Allow the muffins to cool on a wire rack and enjoy!

What Can I Substitute In Place Of Almond Butter

You can easily substitute another nut butter in the place of almond butter. I’d recommend cashew butter for a similar mild flavor and to keep these muffins paleo. Peanut butter could be used but the muffins would no longer be paleo and the flavor of the muffins would change due to the stronger flavor of peanuts.

Bite out of a muffin.

More Healthy Pumpkin Recipes

  • Pumpkin Breakfast Cookies
  • Pumpkin Baked Oatmeal
  • Paleo Pumpkin Bars
  • Chocolate Chip Pumpkin Muffins
  • Vegan Pumpkin Pie

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Muffins cooling on a metal rack with recipe title.

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Pumpkin Protein Muffins on a cooling rack.

Pumpkin Protein Muffins

★★★★★ 5 from 6 reviews
  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American
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Description

Pumpkin Protein Muffins are the perfect combination of pumpkin spice meets protein muffins to celebrate fall. They are healthy, full of protein, low carb, lightly sweetened with maple syrup and so easy to make!


Ingredients

Scale
  • 1/2 cup unsweetened and unsalted smooth almond butter
  • 1/2 cup pure maple syrup
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup arrowroot powder
  • 2 Tablespoons collagen peptides
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon unrefined sea salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a stand or hand mixer, cream the eggs and maple syrup together until blended.
  3. Add the pumpkin puree, vanilla extract and almond butter (heat the almond butter slightly until warm, thin and very creamy, 15-20 seconds in the microwave usually does the trick!) Mix on low until fully combined.
  4. Next add the remaining ingredients and mix until just incorporated. Do not over mix.
  5. Scoop batter into either greased or lined muffin tins and fill 3/4th of the way full.
  6. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring the muffins to a cooling rack to continue cooling.
  7. Enjoy while warm or once completely cool store the muffins in an air-tight container for up to a week, (though I doubt they will last that long). Enjoy!

Keywords: pumpkin protein muffins, protein muffin recipe, protein muffins, gluten free pumpkin muffins,

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31

Sweet Treats posted by Nicole on February 20, 2021
8 Comments

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Comments

  1. Alex says

    October 21, 2019 at 2:21 pm

    Seriously AMAZING!!! I love these so much. I have to cook mine about 30 minutes and they majorly stick to the cupcake liners, so next time I will spray the liners too. Thank you!

    ★★★★★

    Reply
    • Nicole says

      October 21, 2019 at 3:00 pm

      Hi Alex! Oh I’m so glad you enjoyed them! A little tip: I found that the muffins stuck to the cupcake liners when I dive right into one when they are still hot but when cooled completely they didn’t stick at all…sometimes it just hard to wait though! 🙂

      Reply
      • Melissa says

        April 26, 2020 at 4:59 pm

        What could you use instead of arrowroot powder? Anything? I’m very new to the gluten free baking.

        Reply
        • Nicole says

          April 26, 2020 at 8:47 pm

          Hi Melissa, sometimes tapioca flour is replaceable for arrowroot powder but I haven’t verified that it works with this recipe. If you try it out I’d love to hear how it goes!

          ★★★★★

          Reply
  2. Lori says

    February 28, 2021 at 5:57 pm

    These were so good. Love how moist they are.

    ★★★★★

    Reply
    • Nicole says

      February 28, 2021 at 11:30 pm

      So glad you enjoyed them!

      ★★★★★

      Reply
  3. Donya Gagnon says

    January 8, 2022 at 5:23 pm

    Made these today! I used tapioca flour in place of arrowroot. They came out great! Very moist! I also used 1/4 cup of sunflower seed butter and 1/4 of almond butter.

    Thank you for sharing this gem!

    ★★★★★

    Reply
    • Nicole says

      January 10, 2022 at 5:09 pm

      Hi Donya! Thank you so much for taking the time to comment and sharing what substitutions worked for you. So glad you enjoyed them!

      ★★★★★

      Reply

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