GF/DF Pumpkin Protein Muffins (Edit recipe)

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These Pumpkin Muffins are high in Protein, Fiber AND they're both Gluten and Dairy Free! The best part is how fluffy and delicious they are as well! Yes, this recipe uses a Muffin Mix but I can promise you won't regret taking the shortcut by using this specific one. These muffins are never in our house long!

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PREP TIME

8 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 8

Ingredients

1 whole Gluten Free Muffin Mix - King Arthur
2 whole Vanilla Protein Powder, 2 scoops of your favorite!
2 Tbsp Golden Flaxseed Meal
1 tsp Pumpkin Pie Spice
1 cup Pumpkin Purée
1 cup Almond Milk
3 whole Eggs
6 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees.
In one bowl, mix Avocado Oil, Eggs, Pumpkin Puree, and Milk until combined.
In a separate bowl, combine all dry ingredients together.
Next, slowly add dry ingredients to the wet ingredients until just mixed.
Fill 12-16 greased (or parchment lined) muffin cups half full.
Bake 18-22 minutes.
Enjoy!

Notes

*The mix makes more than what the instructions on the box will say. I tend to get 16-18 muffins out of each box!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	12 g
Carbohydrates:	9 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	93 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.