Making the batter for the gluten-free pumpkin cranberry protein muffins, taken by Allspice Photography, LLC.
The GF muffins coming out of the oven, taken by Allspice Photography, LLC.
Gluten-free muffins, ready for their close up! Taken by Allspice Photography, LLC.
The finished Gluten-free Pumpkin Cranberry Protein Muffins, taken by Allspice Photography, LLC.
This recipe for Gluten-Free Pumpkin Cranberry Protein Muffins becomes a perfect snack, dessert, or mid-morning pick-me-up! Try these out for a kid-friendly or workout-friendly bite for a pop of color any time of the day.
Gluten-Free Pumpkin Cranberry Protein Muffins
Ingredients
- 2 cup Bob's Red Mill 1-to-1 Gluten-Free Flour
- ¾ cup Vegan Vanilla Protein powder Unflavored protein powder also works well here!
- 1 cup Gluten-free quick-cooking oats
- 2 tsp Pumpkin pie spice Or equal amounts (1/2 tsp.) of cinnamon, nutmeg, allspice, ginger, and cloves.
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Non-dairy butter Softened. We love the Country Crock plant butter or Monty's cultured cashew butter logs!
- ¾ cup Granulated sugar
- ½ cup Light brown sugar Packed
- 1 Large egg
- 1 tbsp Vanilla extract
- 15 oz Can pure pumpkin puree
- 1 ½ cup Fresh cranberries Finely chopped
Instructions
For the muffins:
- In a small bowl, whisk together the 1-to-1 flour, vanilla (or unflavored) protein powder, quick-cooking oats, pumpkin pie spice (or spice mixture), baking soda, and salt. Set aside.
- In a large stand mixer or bowl with a hand mixer, cream together the softened butter, granulated sugar, and light brown sugar. Crack the egg into a separate bowl or mug first before adding to the mixing bowl to prevent any bad eggs or shells getting into the batter. Beat the egg and vanilla with the butter and sugar until fully combined.
- Stir in the flour mixture slowly, alternating with the pumpkin puree, stirring just until combined. Stop occasionally to scrape the bottom and sides of the bowl to make sure everything is incorporated properly. Then finely chop the washed cranberries in a food chopper or processor and stir into the batter.
- Preheat the oven to 350*F and line your muffin tins with muffin cup papers or spray with non-stick spray or oil to prevent batter from sticking.
- Use a spoon or cookie scoop to spoon the dough into the prepared muffin tins. Bake until the muffins are golden brown, about 25 minutes, or until a toothpick poked into the center comes out clean with no crumbs. Let cool on a baking sheet on top of a wire rack.
Notes
- You can also use King Arthur’s 1-to-1 Flour or Bob’s Red Mill gluten-free flour or even regular flour. These muffins don’t have to be gluten-free, but we love them this way all the same.
- For vanilla protein powder, we love these below:
- Truvani Vegan Protein Powder
- Optimum Nutrition Gold Standard Creamy Vanilla
- Garden of Life Vanilla
- All of these are both dairy-free and gluten-free!
- For unflavored protein powder, my go-to is Garden of Life Organic Vegan Unflavored Protein Powder (both dairy-free and gluten-free!).
- This recipe makes two dozen muffins, and they stay good in the fridge for upwards of two weeks in a ziplock bag or Tupperware. They’ve never lasted that long in our house when we’ve made them though!
