Gluten-Free + Dairy-Free + Refined Sugar-Free + High-Protein
Pumpkin spice season is my FAVOURITE! These muffins are soft, moist, perfectly spiced, and naturally sweetened with pure maple syrup. Made with wholesome ingredients and a little extra protein, they’re the perfect cozy fall treat. I LOVE them slightly warmed with a little almond butter and a cup of coffee. SO good!
What You Need (Makes 10–12 Muffins)
Wet Ingredients
2 large eggs
¾ cup (180 g) pure pumpkin purée
⅓ cup (107 g) pure maple syrup
¼ cup (60 ml) unsweetened vanilla almond milk
2 tbsp (28 g) coconut oil, melted and cooled
2 tsp pure vanilla extract
2 tsp apple cider vinegar
Dry Ingredients
¾ cup (90 g) gluten-free oat flour
1 cup (112 g) blanched almond flour
⅓ cup (35–40 g) Designs for Health PurePaleo Unflavoured Protein
2 tsp pumpkin pie spice
1 tsp ground cinnamon
¾ tsp baking soda
½ tsp aluminum-free baking powder
¼ tsp sea salt
Optional Topping
¼ cup chopped toasted pecans
1 tbsp coconut sugar
½ tsp ground cinnamon
Method
Prepare the Muffin Tin
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease to prevent sticking.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, pumpkin purée, maple syrup, almond milk, melted coconut oil, vanilla, and apple cider vinegar until smooth.
Combine the Dry Ingredients
In a separate bowl, whisk together the oat flour, almond flour, PurePaleo Protein, pumpkin pie spice, cinnamon, baking soda, baking powder, and sea salt.
Make the Muffin Batter
Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.
Allow the batter to rest for approximately 5 minutes so the oat flour and protein powder can absorb some moisture. The batter should be thick but spoonable. If needed, add another 1–2 tablespoons of almond milk.
Fill the Muffin Tin
Divide the batter evenly between 10–12 muffin liners, filling each approximately ¾ full.
If desired, sprinkle the tops with chopped toasted pecans and a little coconut sugar mixed with cinnamon.
Bake the Muffins
Bake for approximately 22–27 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
I LOVE these slightly warmed with a little creamy almond butter spread on top. The combination of pumpkin spice, maple syrup, and almond butter is SO good.
They're also delicious alongside coconut yogurt, fresh berries, or a protein smoothie for a more balanced breakfast.
Notes
Use pure pumpkin purée. Make sure you're using 100% pumpkin purée rather than pumpkin pie filling, which typically contains added sugar and spices.
Don't overmix or overbake. Gently fold the batter until combined and remove the muffins once the centres are set. This helps keep them soft and moist.
For extra fall flavour, I love adding the cinnamon coconut sugar topping with chopped toasted pecans. It creates the most delicious little crunch on top!
Storage: Store in an airtight container in the refrigerator for up to 4–5 days.
Freezer-friendly: Freeze for up to 3 months. Thaw overnight in the refrigerator or gently warm before serving.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay