Gluten-Free Pumpkin Protein Muffins

Gluten-Free Pumpkin Protein Muffins

Ingredients: Makes 12 Muffins 

1 ¼ cups gluten-free all-purpose flour  

1 cup pumpkin puree  

¾ cup 0% vanilla greek yogurt  

2 large eggs  

½ cup vanilla protein powder (about 60 grams)  

½ tsp pumpkin pie spice  

1 tsp cinnamon  

1 tsp baking powder  

1 tsp baking soda  

1 tsp vanilla extract  

Optional toppings: ½ cup dark chocolate chips (other options include white chocolate chips, pepitas, crushed walnuts, raisins, etc.)  

Instructions: 

1. Preheat the oven to 350°F (175°C) and line a muffin pan with greased liners.  

2. In a large mixing bowl, combine the wet ingredients (pumpkin puree, Greek yogurt, eggs, and vanilla extract) and mix until well combined.  

3. In a separate bowl, whisk together the dry ingredients (gluten-free flour, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda).  

4. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined.  

5. Fold in the chocolate chips or your choice of toppings.  

6. Evenly distribute the batter into the prepared muffin pan.  

7. Bake for 20-30 minutes, or until the muffins are slightly golden brown and a toothpick inserted in the center comes out clean. 

8. Allow to cool, then store in the fridge or freezer. Enjoy!

Macros (per muffin with chocolate chips): 124 kcal, 7 g/pro, 17 g/carbs, 3 g/fat