Gluten-Free Pumpkin Protein Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake made with whey protein and gluten-free flour, reminiscent of Starbucks pumpkin bread but lighter. Nutritious and quick to make. Good for breakfast or as a healthy snack throughout the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¼ cups gluten-free baking flour blend (180 g)*
- ½ cup whey protein powder** or collagen peptides (vanilla or unflavored) (40 g)
- 2 teaspoons pumpkin pie spice***
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- ½ cup coconut sugar (may substitute brown sugar) (100 g)
- 2 large eggs
- ¼ cup olive oil or avocado oil
- ¼ cup pure maple syrup (75 g)
- 1 teaspoon pure vanilla extract
- Raw green pepitas (pumpkin seeds), coarsely chopped (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 223mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 44mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.