Gluten-Free Pumpkin Spice Muffins


It is FINALLY fall here in Canada! If you know me, you know that I am SO happy to have this beautiful fresh air finally roll in.

This is probably my favorite season… and no, it’s not because of the PSL. :-p

These puppies are a nice touch for a fresh, crisp autumn day. The best part? They are Sugar-Free and High Protein thanks to the Protein Powder!



NOTE: The completed recipe can stay fresh up to 5 days in the refridgerator

SUBSTITUTES: Don’t like pumpkin? This recipe is great with Sweet Potato, too.

What You Need:

  • 1 cup Oat Flour*
  • 1 cup Pumpkin Puree
  • 1 cup Yogurt (dairy free works great!)
  • 2 Extra Large Eggs
  • 2 scoops Protein Powder (any kind will do, I used Genuine Health Fermented Vegan Protein in Vanilla)
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/4 tsp Cardamom
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Apple Cider Vinegar
  • 1/2 cup Dark Chocolate Chips (with or without sugar, up to you!)

     * If you do not have or cannot find Oat Flour, simply take your favorite plain Oats and grind them up in a blender or food processor until you have 1 cups worth of flour.

What To Do:

  1. Pre-heat oven to 350 degrees.
  2. Line your baking pan with your preferred liners. Be sure to grease the liners lightly to prevent sticking. If you are using silicone liners, you do not need to grease.
  3. Mix all dry ingredients together, with the exception of the Chocolate Chips.
  4. Mix all wet ingredients together.
  5. Combine wet ingredients with dry and mix until smooth, adding only 3/4 of the Chocolate Chips.
  6. Evenly distribute muffin mix into the liners, top each muffin with remaining Chocolate Chips.
  7. Bake for 20-30 minutes, or until a toothpick comes clean.
  8. Remove from trays and allow to cool on wire rack.
  9. The best part — shove these tasty pups into your face hole. Om nom nom. 🙂
Print Recipe