Outrageously Good Pumpkin Protein Muffins (gluten-free!)
September is here, which means it’s finally time to come back to these fluffy fall muffins that pack 10g of protein.
These dairy-free and gluten-free pumpkin protein muffins are sweetened with maple syrup and have melty chocolate chips in every bite. I get so many questions about how to add protein to baked goods like breads and muffins, so I decided to make these pumpkin muffins extra special with collagen peptides! I based this recipe on a similar one in my cookbook, which has become a true favorite!
Bake a couple of batches of these muffins, freeze some for later, and share a nourishing breakfast with your kiddos, roommate, or any loved ones.
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Everything you’ll need to make these pumpkin protein muffins
These perfectly fluffy muffins are easily gluten-free, dairy-free, and baked with plenty of cozy spices. Here’s what you’ll need to make them:
- Pumpkin puree: get that real pumpkin flavor, plus plenty of moisture, from pumpkin puree! You can use store-bought pumpkin puree or learn how to make your own HERE.
- Maple syrup: we’re naturally sweetening these muffins with pure maple syrup.
- Extra moisture: keep the muffins dairy-free while adding moisture from coconut oil and dairy-free milk.
- Eggs: you’ll need 2 eggs to help the muffins bake up properly.
- Flours: we’re using a mix of fine blanched almond flour and gluten-free oat flour to keep the muffins gluten-free.
- Protein powder: add a nice boost of protein with collagen peptides! See below for a note on using other protein powders.
- Flaxseed meal: I love adding flaxseed meal to my baked goods for extra fiber and omega-3s.
- Spices: bring out the pumpkin pie flavor with cinnamon, nutmeg, ginger, and allspice.
- Baking staples: you’ll need both baking powder and baking soda, plus salt and vanilla extract for flavor.
- Mix-ins & toppings: I love mixing chocolate chips into these muffins, and sometimes chopped walnuts for crunch. Top with flaky sea salt, too, for a sweet-savory combo!
A note on using other protein powders
Please note that I have not tested these protein pumpkin muffins with a different protein powder other than Vital Proteins collagen peptides, which I find great for baking.
If you use a different protein powder, do so at your own risk, as they may end up too chalky. I will note that readers have found success using different types of protein powders, so definitely give it a try. I do recommend weighing the protein powder to make sure you get the most accurate results in this recipe! Please let me know what you end up experimenting with in the comments!
What about omitting the protein powder?
Please note that I have not tested this, but I think increasing the oat flour to 1 1/3 cup (127 grams total) or 1 1/2 cups (143 grams total) might work. Let me know in the comments if you try it!
Can I use a different flour?
Unfortunately, no, I can’t recommend a substitute for the almond flour and oat flour in this recipe.
Can I make them vegan?
I haven’t tested this recipe using an egg substitute, but I suspect that 2 flax eggs would work well! Then remember to use dairy-free milk, dairy-free chocolate chips, and a vegan/dairy-free protein powder.
How to make protein pumpkin bread
- Simply make the muffin batter as directed.
- Pour into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper.
- Bake for 50 to 60 minutes or until a toothpick inserted into the middle comes out clean. Easy!
Want to make mini muffins?
It’s so easy and great for little ones!
- Pour the batter into a mini muffin pan with mini muffin liners.
- Bake at 400 degrees F for 9 to 14 minutes! Mine are usually perfect around 12 minutes.
Storing & freezing tips
- To store: let the pumpkin protein muffins cool completely, then keep them in an airtight bag or container in the fridge for optimal freshness (especially during warmer months).
- To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Tools you’ll need
Get all of my kitchen essentials here!
More pumpkin recipes you’ll love
Get all of my pumpkin recipes here, and my breakfast recipes here!
I hope you love these protein pumpkin muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Outrageously Good Pumpkin Protein Muffins
by
Fluffy pumpkin protein muffins packed with 10g of protein and made with real pumpkin puree, collagen peptides, and flaxseed meal for a boost of fiber and omega-3s. These gluten-free protein pumpkin muffins are easily made dairy-free and make the perfect, nourishing breakfast or snack!
Ingredients
- Wet ingredients
- 1 cup (240 grams) pumpkin puree
- ⅓ cup (104 grams) pure maple syrup
- ¼ cup (56 grams) virgin coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup (112 grams) blanched almond flour
- 1 cup (95 grams) oat flour, gluten free if desired
- ½ cup (40 grams) vital proteins collagen peptides*
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- Mix-ins and topping
- ½ cup (90 grams) chocolate chips, plus 2 tablespoons more for sprinkling on top
- Optional: ⅓ cup (37 grams) chopped walnuts
- Flaky sea salt, for sprinkling on top
Instructions
-
Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners (yes we are making 10 big muffins!). Spray the liners with nonstick cooking spray to prevent sticking
-
Mix the wet ingredients: In a large bowl, add the pumpkin, maple syrup, melted and cooled coconut oil, eggs, milk and vanilla. Whisk until well combined and smooth.
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Add the dry ingredients to the same bowl: Add almond flour, oat flour, protein powder, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Mix with a wooden spoon until well combined. (Do not worry about overmixing, as these are gluten free.)
-
Add the mix-ins: Fold in ½ cup of the chocolate chips and ⅓ of the walnuts, if using. Divide batter evenly into prepared liners and sprinkle on remaining chocolate chips and walnuts, if using. Bake until a tester inserted into the middle comes out clean, 23 to 28 minutes. Let cool in the muffin tin for 5 minutes, then remove muffins and transfer to a wire rack to cool completely. Sprinkle tops with flaky sea salt and drizzle with nut butter, if desired.
Recipe Notes
To make dairy free: Use dairy free chocolate chips and dairy free milk of choice.
Nutrition
Serving: 1muffinCalories: 285calCarbohydrates: 25gProtein: 10gFat: 17gSaturated Fat: 8gFiber: 4gSugar: 14g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 8th, 2025, and republished on September 2nd, 2026.
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