Your Cart
Your Cart is Currently Empty

NEW! Collagen Matcha Energizer Shop Now

Buy 2, Get 1 Free any Multi Collagen Protein with code: B2G1 Shop Now

Pumpkin Spice is back for a limited time! This seasonal favorite is selling fast Shop Now

NEW! Collagen Matcha Energizer Shop Now

Buy 2, Get 1 Free any Multi Collagen Protein with code: B2G1 Shop Now

Home/Blog/Pumpkin Spice Muffins

Pumpkin Spice Muffins

By Holly Darnell, RD

August 24, 2022

Did you take a road trip this summer? If you did, you probably ran across some version of a pumpkin muffin at a coffee shop and were probably tempted. Nothing wrong with that but if you want a healthy yet still tasty pumpkin muffin, you must make up this Pumpkin Spice Muffins recipe.

Each muffin is a perfect 190 calories and boasts fabulous macros, with 23 grams of carbs, 7 grams of fat and 6 grams of protein. It pairs perfectly as a snack with a cup of coffee or tea, or alongside your breakfast.

The key ingredient is our Bone Broth Protein Pumpkin Spice, our Fall favorite protein powder. This highly rated powder is sourced from non-GMO, grass-fed and pasture-raised cows from Europe. It’s an incredible source of collagen, and provides collagen types I and III to support healthy skin, joints, and nails. Our formula is also gut-friendly and easy to digest.

Pumpkin spice muffins ingredients

How to Make Pumpkin Spice Muffins

First, preheat the oven to 350 F and make sure you have a muffin pan for at least 12 muffins.

In a medium bowl, add in gluten-free flour, Bone Broth Protein Pumpkin Spice powder, coconut sugar, pumpkin pie spice, baking powder, baking soda and sea salt. Whisk together until combined. 

Melt the coconut oil and then, in a separate bowl, add melted coconut oil, eggs, pumpkin puree, almond milk and vanilla. Whisk together until thoroughly combined.

Now the fun part. Add the wet ingredients into the dry ingredients and stir until all ingredients are mixed together and no dry ingredients remain. Be careful not to overmix.

Spoon the batter evenly into each cup or liner, using a muffin scoop or ¼ cup. 

Bake for 18 to 20 minutes, or until a toothpick is inserted in the middle and it comes out clean. 

Allow to sit at room temperature for 5 minutes and remove from the pan so that muffins don’t become soggy. 

To store muffins for up to 4 days, line an airtight container or zip-lock bag with a paper towel. Store the muffins in a single layer and place another layer of paper towels on top to decrease moisture.

Notes: You can make your own pumpkin pie spice. In a small bowl, mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Whisk together until combined. Store in a covered container at room temperature. 

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Pumpkin Spice Muffins Recipe

Servings

12

Time

20 min

Calories

190

Author

Holly Darnell, RD

Want a healthy pumpkin muffin? Try this recipe that's relatively low in sugar yet includes healthy fats and plenty of protein. The flavor? It's perfect!

Ingredients
  • 1½ cup gluten-free all purpose flour

  • 2 scoops Bone Broth Protein Pumpkin Spice

  • ½ cup coconut sugar

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking powder 

  • ½ teaspoon baking soda

  • 1 teaspoon sea salt

  • ⅓ cup coconut oil, melted (allow to cool)

  • 2 eggs at room temperature

  • 1 cup pumpkin puree

  • ¼ cup unsweetened almond milk

  • 1 teaspoon vanilla

  • muffin liners

Directions

1. Preheat the oven to 350. 

2. In a medium bowl, add in gluten-free flour, Bone Broth Protein Pumpkin Spice powder, coconut sugar, pumpkin pie spice, baking powder, baking soda, and sea salt. Whisk together until combined. 

3. In a separate bowl, add melted coconut oil, eggs, pumpkin puree, almond milk and vanilla. Whisk together until thoroughly combined.

4. Add the wet ingredients into the dry ingredients and stir until all ingredients are mixed together and no dry ingredients remain. Be careful not to overmix.

5. Spoon the batter evenly into each cup or liner, using a muffin scoop or ¼ cup. 

6. Bake for 18–20 minutes, or until a toothpick is inserted in the middle and it comes out clean. 

7. Allow to sit at room temperature for 5 minutes and remove from the pan so that muffins don’t become soggy. 

8. To store muffins for up to 4 days, line an airtight container or zip-lock bag with a paper towel. Store the muffins in a single layer and place another layer of paper towels on top to decrease moisture.

Nutrition

Calories 190, Carbs 22.7 grams, Fiber 1.1 grams, Sugar 9.2 grams, Fat 7.2 grams, Saturated Fat 5.5 grams, Unsaturated Fat 1.1 grams, Cholesterol 27 milligrams, Protein 5.9 grams, Sodium 259 milligrams

icon-subscribe-save
15% OFF ANY FIRST SUBSCRIPTION ORDER
icon-free-shipping
FREE SHIPPING ON ORDERS OVER $49
icon-60-day-guarantee
60-DAY MONEY 
BACK GUARANTEE
Get $10 off your next order when you sign up for emails.