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.
Gluten-Free Pumpkin Cranberry Protein Muffins
Smgross1947
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.
Recipe 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.
- We like to use the Tone It Up! or Optimum Nutrition brands for our Vegan vanilla protein powder. Both dairy-free and gluten-free!
- For the Pumpkin pie spice blend (if you don’t have a premade one), you can use: 1/2 tsp. of cinnamon, allspice, ginger, and nutmeg!
- 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!
- As an Amazon Associate, I earn from qualifying purchases. The links I’ve included are from my store. These allow me to continue to provide unique content and recipes, so thank you in advance!
- Prep Time: 25m
- Cook Time: 25m
- Total Time: 50m
- Serves: 2 muffins/per person
- Yield: 24 muffins
- Category: Breakfast & Brunch
Ingredients
- 2 c Bob's Red Mill 1-to-1 Gluten-Free Flour
- 3/4 c Vegan Vanilla Protein powder
- 1 c Gluten-free quick-cooking oats
- 2 tsp. Pumpkin pie spice
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 c Softened unsalted vegan butter (we use Country Crock's plant butter)
- 3/4 c Granulated sugar
- 1/2 c Light brown sugar, packed
- 1 Large egg
- 1 tbsp. Vanilla extract
- 15 oz Can pure pumpkin puree
- 1 1/2 c Fresh cranberries, finely chopped
Instructions
For the muffins:
- In a small bowl, whisk together the 1-to-1 flour, vanilla 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 stirred together 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 (such as Pam) 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.
