Is Simple Mills pumpkin muffin mix gluten free?

Yes. Simple Mills pumpkin muffin mix is marketed gluten-free, designed to be gluten-conscious for bakers who need or prefer gluten-free options. I trust it for reliable texture in a gluten-free batch of Pumpkin Protein Muffins. It’s a handy base when time is tight and texture matters.

How many calories in a pumpkin protein muffin?

Calorie counts vary with ingredients, but a typical Pumpkin Protein Muffin with the listed recipe yields about 180–240 calories per muffin, depending on the protein powder and whether you add chocolate chips or nuts. In my meal-prep, I estimate around 200 calories per muffin for planning. It’s a satisfying, energy-boosting bite for busy mornings.

Does Trader Joe's have gluten-free pumpkin muffins?

Trader Joe’s has offered gluten-free pumpkin muffins as part of seasonal lines in some stores; availability varies by location and season. I’ve seen them during fall trips, but stock shifts like weather. If you’re after a quick grab, this homemade Pumpkin Protein Muffins recipe is a dependable alternative.

Can you freeze protein pumpkin muffins?

Yes. Freeze baked muffins in a single layer, then bag to stack. Thaw at room temperature or warm briefly for a quick, protein-packed breakfast. Freezing muffins is a lifesaver for busy weeks and snack-time energy.

Pumpkin Protein Muffins are 5-min, easy, gluten-free bites.

Description

Pumpkin Protein Muffins are a quick, gluten-free blender muffin that are moist, fluffy, and protein-packed, perfect for a fall snack or breakfast.

Ingredients

Scale

1 cup pumpkin puree
2 large eggs
½ cup maple syrup or honey
½ cup nut butter like almond or peanut butter
1 tsp vanilla extract
½ cup rolled oats gluten-free if needed
¼ cup protein powder plant-based or whey isolate
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
Optional: ¼ cup dairy-free chocolate chips or chopped nuts

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease well.
Add all ingredients (except optional mix-ins) to a blender or food processor. Blend until smooth.
Fold in chocolate chips or nuts if using.
Pour batter into muffin cups, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Gluten-free if using gluten-free oats
Dairy-free when using dairy-free chocolate chips

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Blender muffin method; bake
Cuisine: American

Nutrition

Serving Size: 1 muffin

Keywords: Pumpkin Protein Muffins, gluten-free muffins, blender muffins, pumpkin muffins, protein muffins