Gluten Free Pumpkin Muffins with High Protein and Chocolate Chips Recipe You’ll Love!
Delicious gluten-free pumpkin muffins packed with high protein and chocolate chips, perfect for a healthy snack or breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free flour
- 1/2 cup pumpkin puree
- 1/2 cup protein powder
- 1/2 cup chocolate chips
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the gluten-free flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, honey (or maple syrup), almond milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute the chocolate chips with nuts or dried fruit if desired.