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To make gluten-free pumpkin protein muffins, you'll need the following simple ingredients: - 1 cup gluten-free oat flour - 1 cup canned pumpkin puree - 1/2 cup protein powder (choose vanilla or unflavored) - 1/2 cup almond milk (or your preferred milk) - 1/3 cup honey or pure maple syrup - 1/4 cup melted coconut oil - 2 large eggs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or dairy-free chocolate chips These ingredients come together to create a tasty and nutritious muffin that packs a protein punch. The oat flour gives a nice texture, while the pumpkin puree adds moisture and flavor. You can choose your favorite protein powder to customize the taste. Almond milk keeps it dairy-free, and the coconut oil adds richness. You can also add walnuts or chocolate chips for extra flavor and crunch. Each ingredient plays a vital role in making these muffins both healthy and delicious. - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with liners or coat it with coconut oil. - In a bowl, combine gluten-free oat flour, protein powder, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. - Whisk these dry ingredients well to mix them evenly. - In another bowl, blend together canned pumpkin puree, almond milk, honey or maple syrup, melted coconut oil, and eggs. - Stir until the mixture is smooth and well combined. - Carefully pour the wet ingredients into the dry mix. - Gently stir using a spatula until just combined. Do not overmix! This keeps the muffins soft. - Use a spoon or ice cream scoop to divide the batter into the muffin cups. - Fill each cup about two-thirds full to allow space for the muffins to rise. - Place the muffin tin in the oven. - Bake for 18-22 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Not overmixing the batter is key. When you combine wet and dry ingredients, stir until just mixed. This helps keep your muffins light and fluffy. Overmixing can make them dense. You want a nice, airy texture for each bite! These muffins taste great warm. I love serving them with a dollop of Greek yogurt. You can also drizzle almond butter on top for extra creaminess. This adds protein and flavor. Enjoy them with a warm drink for a cozy treat! To keep your muffins moist, use canned pumpkin puree. It adds natural moisture and flavor. Coconut oil also helps make them rich and soft. If you want extra flavor, add chopped nuts or dairy-free chocolate chips. They not only taste good but also add texture! {{image_4}} To make these muffins vegan, you can swap the eggs with flaxseed meal or chia seeds. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Let this mix sit for a few minutes to thicken. For milk, use almond milk or any plant-based milk you prefer. Replace honey or maple syrup with agave syrup for a vegan sweetener. These changes keep the muffins moist and tasty. If you want a low-carb version, reduce the sugar by using a sugar substitute like erythritol or stevia. You can also use almond flour or coconut flour instead of oat flour. These alternatives lower the carbs and still give you great texture. Just remember, coconut flour absorbs more moisture, so you may need to adjust the liquid in your recipe. To take your muffins to the next level, add fun flavors. Chopped nuts, like walnuts or pecans, add crunch. You can also mix in dairy-free chocolate chips for a sweet treat. For spices, try adding a bit of ginger or cloves for depth. You can also mix in dried fruits like cranberries or raisins for a fruity twist. These add-ins will make each bite even more delightful! To keep your gluten-free pumpkin protein muffins fresh, store them in an airtight container. If you have extra muffins, freeze them for later. Wrap each muffin in plastic wrap or foil before placing them in a freezer bag. This helps keep them moist and tasty. In the fridge, these muffins last about 5-7 days. They stay fresh for up to 3 months in the freezer. Always check for signs of spoilage, like mold or an off smell, before eating. To reheat, you can use the microwave or the oven. For the microwave, place a muffin on a plate and heat for 15-20 seconds. If you prefer the oven, preheat to 350°F (175°C) and warm the muffins for about 5-10 minutes. This keeps them soft and fluffy. Enjoy your muffins warm! Yes, these muffins are gluten-free. I use gluten-free oat flour as the base. Oat flour comes from ground oats that are naturally gluten-free. However, make sure your oat flour is certified gluten-free. Some brands may process oats in facilities that handle gluten. This can lead to cross-contamination. Always check the label to be safe. You can use other flours, but results may vary. Almond flour works well for a nutty taste. Coconut flour is another option, but it absorbs more liquid. If you switch to coconut flour, use less and add extra liquid. Other gluten-free blends can work too. Just ensure the blend has a good structure to hold the muffins. To boost protein, you can add Greek yogurt or cottage cheese to the mix. These ingredients add creaminess and extra protein. You can also toss in some seeds, like chia or hemp seeds. They pack a protein punch without changing the flavor much. Another option is using more protein powder, but be careful not to dry the batter. If you need a different sweetener, use agave syrup or brown sugar. You can also use stevia for a low-calorie option. Just remember that each sweetener has a different sweetness level. Adjust the amount based on your taste. If you prefer no sweetener, try adding mashed bananas for natural sweetness. Yes, mini muffins are easy to make! Just fill the cups about halfway. Bake them for about 12-15 minutes instead of the full time. Keep an eye on them so they don’t overbake. Mini muffins are great for snacks or lunch boxes. They are fun for kids and so easy to grab! These muffins are packed with great flavors and healthy ingredients. We mixed gluten-free oat flour, pumpkin puree, and protein powder to create a tasty treat. I showed you step-by-step how to bake them and offered tips to perfect the texture. Whether you want a vegan option or low-carb twist, you can easily adapt this recipe. Store them well for freshness, and enjoy them warm. These muffins are a fun and healthy way to enjoy a snack!

Gluten-Free Pumpkin Protein Muffins

Indulge in these delicious and nutritious gluten-free pumpkin protein muffins that are perfect for breakfast or a snack! Made with simple ingredients like gluten-free oat flour and canned pumpkin puree, these muffins are packed with protein and flavor. Easy to make and ready in just 30 minutes, they’re sure to become a family favorite. Click through now to explore the full recipe and treat yourself to these wholesome delights!
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Ingredients
  

1 cup gluten-free oat flour

1 cup canned pumpkin puree

1/2 cup protein powder (choose vanilla or unflavored)

1/2 cup almond milk (or your preferred milk)

1/3 cup honey or pure maple syrup

1/4 cup coconut oil, melted

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Optional: 1/2 cup chopped walnuts or dairy-free chocolate chips

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with coconut oil to prevent sticking.

    In a large mixing bowl, combine the gluten-free oat flour, protein powder, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Use a whisk to mix the dry ingredients thoroughly until evenly distributed.

      In a separate medium bowl, whisk together the pumpkin puree, almond milk, honey or maple syrup, melted coconut oil, and eggs. Mix until the ingredients are well combined and smooth in texture.

        Carefully pour the wet ingredients into the bowl of dry ingredients. Stir together gently using a spatula or wooden spoon until just combined—be cautious not to overmix, as this can affect the texture of the muffins. If you’re adding walnuts or chocolate chips, fold them in at this stage.

          Using a spoon or ice cream scoop, divide the muffin batter evenly among the muffin cups, filling each cup about two-thirds full to allow room for rising.

            Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

              Once baked, remove the muffins from the oven and let them cool in the tin for about 5-10 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve these delightful muffins warm, topped with a dollop of Greek yogurt or a drizzle of almond butter for added creaminess and flavor. Enjoy with a warm beverage for a perfect treat!