This gluten-free pumpkin muffin recipe is going to quickly become your favorite fall high protein breakfast! Made with wholesome ingredients and topped with a streusel topping made from pumpkin spice & coconut sugar, these healthy pumpkin muffins are just as nourishing as they are delicious.
One of my favorite recipes to bake during pumpkin season is gluten free pumpkin muffins because they are so cozy & flavorful thanks to the warm fall spices & sweet coconut sugar. Paired with a warm cup of coffee or tea & lightly toasted with a pat of salted butter & an additional sprinkle of pumpkin pie spice, they are truly *chef's kiss*!
If you love baking and are looking for other cozy fall treats to whip up, you might enjoy these 4 Ingredient Pumpkin Pancake Donuts, this Paleo Apple Cinnamon Bread or this Paleo Apple Crisp.
Why You'll Love This Recipe
- It's perfect for those on a special diet. These delicious muffins are made without using gluten, eggs, dairy or refined sugar so they're perfect for those with dietary restrictions, but they're equally as tasty for those without.
- It's easy. Gluten-free pumpkin muffins are a great recipe to bake that requires no real baking skill to master. They're quick to whip up with minimal mess.
- It's healthy. Made with wholesome, real food ingredients & added protein, it's the perfect recipe to enjoy when you'd like a sweeter treat but also want to nourish your body.
Gluten Free Pumpkin Muffins Ingredients & Tested Substitutions
Almond Flour & Cassava Flour. I prefer to make paleo pumpkin muffins using a combination of almond flour and cassava flour, but you can also use this paleo flour blend from Bob's Red Mill or gluten free all purpose flour blends if you would like a nut-free option. You'll use this for the crumble topping as well.
Protein Powder. I love using vanilla protein powder but you can also use unflavored protein powder or even chocolate protein powder if you want to make chocolate pumpkin protein muffins.
Baking Soda & Baking Powder. Choose a gluten free option if needed.
Salt. I prefer to use pink himalayan salt, but you can also use kosher salt. I would not recommend using table salt in these protein muffins.
Coconut Sugar. Adding coconut sugar adds some natural sweetness with a lower glycemic index than brown sugar. For nut free, you may use granulated monk fruit sweetener instead which is a 1:1 replacement for white sugar.
Butter or Coconut Oil. I have tested this recipe using both butter and coconut oil for the protein muffin batter as well as the crumble topping. They both work equally as well, so it's up to your personal preference which one you use.
Milk. I prefer to use gum & oil free almond milk, but regular or lactose free dairy milk or your favorite non-dairy milk will all work fine. I would not recommend trying to use canned coconut milk, however.
Vanilla Extract. Use a high quality vanilla extract for best results.
Pumpkin Puree. Be sure to choose pumpkin puree and not pumpkin pie filling. We're using almost a cup of pumpkin puree in this recipe which will not only flavor the muffins but will also act like a binder in place of eggs.
Pumpkin Pie Spice. No pumpkin muffin is complete without it! You'll need enough for the muffin batter as well as the cinnamon sugar streusel topping.
Gluten Free Pumpkin Protein Muffins Step by Step Instructions
- Prep. Pre-heat oven to 350 and line muffin pan with silicone muffin liners or paper liners.
- Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, pumpkin pie spice, baking soda, baking powder and salt well until no lumps are visible.
3. Mix the wet ingredients & sugar. In a separate large bowl, add pumpkin puree, almond milk, vanilla, coconut sugar and melted butter or coconut oil. If using coconut oil, add this last so it does not harden. Whisk vigorously to fully incorporate all ingredients.
4. Mix the batter. Slowly begin to pour the pumpkin mixture into the flour mixture, folding it into the the dry ingredients about 1 cup at a time. Continue to fold in until all ingredients are combined. Note that the batter will be slightly thick, this is normal.
5. Prepare the crumb topping. In a separate bowl, whisk together almond flour, pumpkin pie spice & coconut sugar. Using your fingers, break up the butter or coconut oil into pea sized pieces, then smoosh in the butter or coconut oil until the mixture forms beaded crumbles.
6. Bake. Scoop batter into muffin tin using a 3 tablespoon cookie scoop or a ¼ cup measuring cup. Sprinkle the top of the muffins with additional coconut sugar if desired and finish off with crumb topping. Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.
Expert Tips & Tricks
- Use parchment paper muffin liners for best results
- Add in chocolate chips, pumpkin seeds, or walnuts for extra sweetness & crunch
- Pour the batter into a loaf pan to make gluten free pumpkin bread
- Sprinkle additional coconut sugar & pumpkin pie spice on top of the muffins before baking
How to Store Gluten Free Pumpkin Muffins
Store the muffins in an airtight container or freezer bag in the fridge for up to one week. When you're ready to enjoy, pop one in the microwave for 15 seconds or in the toaster oven for 30 seconds to a minute to warm it up.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Gluten Free Pumpkin Muffins (High Protein DF No Eggs)
Equipment
- 1 Muffin Tin
- 12 muffin liners
- 2 large mixing bowls
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups cassava flour
- ½ cup vanilla protein powder
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- ⅓ cup melted butter or coconut oil
- 1 ½ cups almond milk or milk of choice
- ½ cup coconut sugar can use ¾ cup for a sweeter muffin
- 1 teaspoon vanilla extract
- 2 tsp pumpkin pie spice
For the Streusel Topping
- ⅓ cup almond flour
- 2 tablespoon coconut sugar
- 2 teaspoon pumpkin pie spice
- 2 tablespoon softened butter or coconut oil
Instructions
- Prep. Pre-heat oven to 350 and line muffin pan with silicone muffin liners or paper liners.
- Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, pumpkin pie spice, baking soda, baking powder and salt well until no lumps are visible.
- Mix the wet ingredients & sugar. In a separate large bowl, add pumpkin puree, almond milk, vanilla, coconut sugar and melted butter or coconut oil. If using coconut oil, add this last so it does not harden. Whisk vigorously to fully incorporate all ingredients.
- Mix the batter. Slowly begin to pour the pumpkin mixture into the flour mixture, folding it into the the dry ingredients about 1 cup at a time. Continue to fold in until all ingredients are combined. Note that the batter will be slightly thick, this is normal.
- Prepare the crumb topping. In a separate bowl, whisk together almond flour, pumpkin pie spice & coconut sugar. Using your fingers, break up the butter or coconut oil into pea sized pieces, then smoosh in the butter or coconut oil until the mixture forms beaded crumbles.
- Bake. Scoop batter into muffin tin using a 3 tablespoon cookie scoop or a ¼ cup measuring cup. Sprinkle the top of the muffins with additional coconut sugar if desired and finish off with crumb topping. Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.
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