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:

1. Preheat oven to 350°F. Line or lightly grease a 12-cup muffin pan.
2. In a large bowl, whisk together pumpkin, eggs, maple syrup, avocado oil, rice milk, and vanilla.
3. In a separate bowl, combine gluten-free flour, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Gently fold the dry ingredients into the wet ingredients until just combined.
5. Stir in the dried cranberries.
6. Allow the batter to rest for 5 minutes.
7. Divide evenly among 12 muffin cups.
8. Bake for 18–23 minutes, until the centers are set and a toothpick comes out without wet batter.
9. 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.