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–+ servings

Gluten Free Pumpkin Muffins (High Protein DF No Eggs)

Pretty Delicious Life
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. 
1 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12

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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Keyword muffins, protein muffins, pumpkin