Protein Pumpkin Muffins (Gluten-Free & Vegan)

Protein Pumpkin Muffins (Gluten-Free & Vegan)

We love a muffin around here!

I always say my kids’ love language is a muffin, and honestly, same. There’s just something so fun about baking a fresh batch each week. These pumpkin muffins turned out to be such a win that I had to share in case you are looking for something festive and cozy to whip up this fall. They are seriously yum and, in my opinion, the ultimate post nap-time treat. Around 3:00pm, when everyone is waking up, there is nothing better than a muffin snack. My kids completely agree!

I started with a this recipe from Yummy Toddler Food, made a few adjustments, and then it went straight into my Plan to Eat app. If you do not have this app yet, it is so worth it! More on why I love it here.

Ingredients

• 2 cups rolled gluten free oats
• 1.5 scoops of vanilla protein powder
• 1 cup organic pumpkin
• 2 tsp psyllium husk
• 6 Tbsp water
• 1 cup oat milk (I like Elmhurst)
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• ¼ tsp salt
• vegan chocolate chips

Instructions

1. Preheat oven to 375°F and line mini-muffin tins.
2. In a small bowl, mix psyllium husk and water, then let sit to thicken.
3. Place all ingredients in a blender or food processor and blend until smooth.
4. Scoop into paper liners, top with chocolate chips, and bake for 15 to 20 minutes.
5. Let cool fully before serving.

Notes

This recipe works with eggs if you prefer, but since we have an egg sensitivity in our family, I stick with psyllium husk or flax.

You can swap the pumpkin for three ripe bananas for a banana bread version.

I like making mini muffins, but a standard muffin tin works too. Just adjust the baking time higher!

I usually bake a big batch and freeze them. They defrost perfectly if you pull them out the night before.

If you try these, let me know what you think! xoxo