Pumpkin Protein Muffins (Gluten Free & Dairy Free)
Moist and packed with fall flavor and the perfect amount of spice, these Pumpkin Protein Muffins are so delicious that I can guarantee no one will ever know that they’re loaded with protein and healthy carbs, and that they are low in sugar! With this winning combination of flavor and nutrition, they are sure to be a hit this fall season!
Wowee. Fall is just around the corner, you guys. And if there’s one thing I love about this time of year, it’s that my body begins craving slightly heartier, soul-warming foods. You know like muffins! Pumpkin muffins!
I always try to keep things a little on the lighter side, though. So, my pumpkin muffins have a few healthy twists. This pumpkin muffin recipe uses oats, pumpkin (duh), and So Delicious Dairy Free CoconutMilk Yogurt Alternative, making them the perfect healthy fall treat. They’re even gluten and dairy-free, so everyone can enjoy!
Whether I’m baking with yogurt, using it as a topping for pancakes, waffles or granola or just straight up snacking on it. So Delicious is my go-to. So Delicious uses organic ingredients whenever possible and their entire line of foods and beverages is certified vegan and Non-GMO Project Verified or enrolled. They also don’t use artificial flavors, colors, hydrogenated oils or trans-fats. Because all of their foods and beverages are plant based, the whole line is also cholesterol free. It’s a product I feel so good about enjoying and also feeding my family!
So Delicious offers an array of tasty dairy-free delights to sip, bite, pour, scoop, lick and chug throughout your day. Yes, the coconutmilk yogurt alternative is great, but have you tried their dairy free frozen desserts? Oh my goodness… to die for!
Let’s get to baking! This muffin recipe requires just a blender (OR food processor OR bowl) and about 30 minutes. The ingredient list is also really simple and clean. You can get fancy and add-in things like mini chocolate chips, nuts, and/or dried fruit. But these are so stinkin’ delicious that there’s really no need. My kiddos didn’t even need chocolate chips to gobble these babies down!
Aside from being irresistibly scrumptious, you’ll also find that they’re UBER moist; as in uber. Some might even be like, “Wow, that’s a moist muffin.” But is that such a bad thing?
I will say, however, if you prefer a more crumbly muffin, simply add in a touch more flour and/or a handful of oats to absorb more of the moisture from the yogurt, applesauce and pumpkin.
Pumpkin season has officially arrived and I couldn’t be more stoked. Hooo-ray! I hope y’all are head-over-heels in love with these muffins, just like me! They’re:
Perfectly sweet & spiced
Kind of perfect
These would make the perfect take-along snack for work or school. They would also make a lovely holiday gift or dessert for fall parties. And since they’re refined sugar-free, gluten free, and dairy free, everyone can enjoy.
If you give this recipe a try, let us know! Leave a comment and take a picture and tag it #kimscravings on Instagram! I’d love to see your version. Enjoy, friends!
Moist and packed with yummy fall flavor and the perfect amount of spice, these Pumpkin Protein Muffins are so delicious that I can guarantee that no one will ever know that they are loaded with protein and healthy carbs, and that they are low in sugar!
- 1 3/4 cup old fashioned oats (use gluten free, as needed)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice OR cinnamon
- 1/2 cup sweetener of choice that measures like sugar*
- 1/4 cup vanilla or multi-purpose protein powder (1 scoop if using IdealLean)
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/2 cup So Delicious Dairy Free Yogurt Alternative (any variety works)
- 3 egg whites**
- Optional add-ins: 1/4 cup chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
In a blender, (or food processor), blend the oats and all other dry ingredients, until oats are ground. Add all other ingredients, except add-ins, and mix until smooth. ( Note: I usually stop the blender and help move mixture around with a spoon)
Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
Cool muffins before removing from pan. ENJOY!!!
*I used Stevia in the Raw Baking Blend. If using packets of stevia, I recommend using about 5, or adjust according to taste.
**If using carton egg whites this will be 6 tablespoons.
***Nutritional info calculated without add-ins, using IdealLean Multi-Purpose Protein.
Love these Pumpkin Protein Muffins? You’ll want to try my other fall favorites!
Something to think about….
Have you made anything pumpkin flavored yet? Have you tried any of So Delicious Dairy Free products? What are you waiting for?!
Grab this coupon and give So Delicious a try!
This post was sponsored by So Delicious Dairy Free. As always, all thoughts and opinions are my own.