Servings: 12 | Time: 50 minutes | Dairy-free, gluten-free, high-protein

Fluffy & lightly sweetened, these gluten-free dairy-free pumpkin muffins are a sweet breakfast that the whole family will enjoy. Level up your breakfast game with additions like dark chocolate chips, pumpkin seeds, or collagen for a protein boost. I've made them three weeks in a row and my husband, Will, keeps requesting them. Thank goodness these muffins are an easy to prep ahead of time, for meal prep, brunch with the family, or a holiday gathering because who doesn't love pumpkin muffins?!

Appliances & Utensils

• Stand mixer or 2 large Mixing bowls & scoop

• Measuring cups & spoons

• 12-cup muffin pan & liners

Ingredients

For the wet ingredients:

2 ripe bananas, peeled

1 cup unsweetened pumpkin puree

1/4 cup maple syrup

2 large eggs

1/4 cup avocado oil

2 teaspoons vanilla extract

1/4 cup water

1 tablespoon almond butter

For the dry ingredients:

1 1/4 cups Bob’s 1:1 Gluten-free baking flour

1/2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon kosher salt

3 scoops collagen powder (optional)

1/2 cup pumpkin seeds (optional)

½ cup dark chocolate chips (optional)

Instructions

1. Preheat the oven: Set your oven to 350°F and line a 12-cup muffin pan with liners.

2. Mix the wet ingredients: In a large mixing bowl, add 2 ripe bananas, 1 cup unsweetened pumpkin puree, 1/4 cup maple syrup, 2 large eggs, 1/4 cup avocado oil, 2 teaspoons vanilla extract, 1/4 cup water, and 1 tablespoon almond butter, mixing until well combined.

3. Add the dry ingredients: Pause the mixer, and add in 1 1/4 cups Bob’s 1:1 Gluten-free baking flour, 1/2 cups rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, and 1 teaspoon kosher salt. Mix until fully combined. Optionally, add in 3 scoops collagen powder, ½ cup pumpkin seeds, ½ cup dark chocolate chips.

4. Bake: Pour the batter into each muffin cup. Bake on the center rack for 40 to 50 minutes, or until cooked.

5. Cool and serve: Remove from the oven and let the muffins cool in the pan for 30 minutes. Store in the fridge until you are ready to enjoy!

   
   

   
   

FAQs

Can I make these muffins nut-free?
Yes! You can replace the almond butter with sunflower seed butter or swap the almond butter & water for 1/4 cup unsweetened coconut milk. Make sure any optional add-ins like pumpkin seeds or chocolate chips are also nut-free if needed.

Can I make these muffins vegan?
You can try substituting the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water per egg) or a chia egg. The texture may be slightly different, but they’ll still be delicious.

How should I store these muffins?
Store cooled muffins in an airtight container in the fridge for up to 5 days.

Can I make these muffins ahead for meal prep?
Yes! They’re great for meal prep. Bake a batch on Sunday and enjoy throughout the week for breakfast or an easy snack.

Can I add mix-ins?
Definitely! Dark chocolate chips, pumpkin seeds, or collagen powder are optional add-ins. You can also try dried walnuts or shredded coconut.

Can I make this recipe gluten-free without Bob’s 1:1 flour?
Yes! Any gluten-free all-purpose baking flour blend should work, but results may vary slightly depending on the brand. Double check the back of the flour bag to ensure proper proportions.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!