Pumpkin Protein Muffins {GF + DF + Paleo}

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.

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.

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

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.

More Healthy Pumpkin Recipes

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

Pin this recipe!

When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.

Follow me on Instagram, Facebook and Pinterest.

Pumpkin Protein Muffins

★★★★★ 5 from 4 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

Print Recipe

Pin Recipe

---

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 1x2x3x

• 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,

Recipe Card powered by