A warm muffin is classic comfort food and evokes the feeling of curling up with a steaming cup of tea, a good book or magazine, some pretty instrumental music and a cozy throw. When fall and winter are upon us, I like my muffins with warm spices, and pumpkin or gingerbread comes to mind. I also like my muffins to have nutritional benefits, and lately I have been paying more attention to the amount of protein I eat each day to maintain muscle and stay strong. I like to sneak in extra protein and don’t like how empty calories make me feel. There is room for celebratory food, and our diets are a big piece of the puzzle but definitely not a complete picture.
You can eat a squeaky clean diet and have gaps in your health goals if your life is too full of stress, not enough movement, lack of community or relational discord. I also don’t want to forget sleep.
These muffins use bone broth protein powder and are a cozy way to enjoy a homemade treat with a little added protein. I added fruit juice sweetened dried cranberries for chewy and sweet tartness.
For this recipe you will need two bowls and you will fold the ingredients in by hand. So, grab a whisk and spatula, and let’s make some cozy muffins that you can feel good about eating every day. I love pumpkin also because it provides fiber and beta-carotene, while the eggs provide protein as well. These muffins are a lovely gluten free and dairy free snack.
Simple ingredients, comforting flavors, and a little extra nutrition. That’s easy everyday baking!
Gluten Free Pumpkin Cranberry Protein Muffins
Makes 12 Muffins
Ingredients:
1 Cup of King Arthur Measure for Measure Gluten Free Flour
1/2 Cup Vanilla Bone Broth Protein Powder (I used Designs for Health Paleo Protein)
1 Cup Pumpkin Puree (not pumpkin pie filling)
2 Large Eggs
1/3 Cup Maple Syrup
1/4 Cup Avocado Oil
1/4 Cup Unsweetened Rice Milk
1 tsp Vanilla Extract
1 tsp. Pumpkin Pie Spice
1 tsp. Cinnamon
1 1/2 teaspoons Baking Powder
1/2 teaspoon of Baking Soda
1/4 teaspoon of salt
1/2 Cup Dried Apple Juice Sweetened Dried Cranberries (you can also substitute raisins)
Instructions:
- Preheat oven to 350°F. Line or lightly grease a 12-cup muffin pan.
- In a large bowl, whisk together pumpkin, eggs, maple syrup, avocado oil, rice milk, and vanilla.
- In a separate bowl, combine gluten-free flour, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the dried cranberries.
- Allow the batter to rest for 5 minutes.
- Divide evenly among 12 muffin cups.
- Bake for 18–23 minutes, until the centers are set and a toothpick comes out without wet batter.
- Cool for 5 minutes before transferring to a cooling rack.
These muffins are a lovely snack or addition to breakfast. Pair one with Greek yogurt, eggs, or your favorite protein-rich food for a balanced meal.
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