Gluten-Free Pumpkin Muffins

What You'll Need:

  • 1/4 cup coconut oil (or sub olive or vegetable oil)
  • 2/3 cup unsweetened almond milk (or another plant-based milk)
  • 6 tablespoons pumpkin purée
  • 1 scoop Protein Milkshake Pumpkin Pie 
  • 1 tablespoon apple cider vinegar 
  • 8 tablespoons maple syrup (or another sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 1/4 cup ground walnuts 
  • 1 1/4 cup gluten-free flour mix (or sub plain flour if not gluten-free)
  • 4 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda baking soda
  • 1/2 teaspoon mixed spice (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)

How it's Made:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Warm up the coconut oil in a large bowl and microwave so it becomes a liquid (skip this step if using another oil)

Add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground walnuts

Sift in the flour, baking powder, bicarbonate of soda and mixed spice. Mix well, adding a tiny splash more milk if it's looking too dry

Pour the mixture into 8 muffin cases in a muffin tin

Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean. 

Top with chopped nuts (walnuts or pecans recommended) and let cool before you dig in! 

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