Pumpkin Hemp Muffins

By Chef Hansen  , ,   , , , ,   

November 26, 2017

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 3 dozen


2 cups gluten free flour

½ cup flax meal

½ cup coconut flour

4 tablespoons hemp protein powder

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon ginger, ½ teaspoon cloves

6 eggs

1 cup avocado oil

3/4 cup brown sugar

1-29 ounce can pumpkin puree

Topping: Hemp seeds + pumpkin seeds (pepitas)


1Whisk together gf flour, flax, coconut flour, whey protein, baking powder, baking soda, salt and spices in a large mixing bowl.

2Whisk together eggs, oil, brown sugar and pumpkin puree.

3Add dry ingredients to wet ingredients and gently fold until completely combined.

4Scoop batter into a muffin tin lined with muffin liners and fill ¾ full. Top with ½ teaspoon hemp seeds and 1 teaspoon pepitas.

5Bake at 350°F for 18-20 minutes or until lightly golden and cooked through.

6Remove from oven and cool.


Nutrition Facts

Serving Size1 muffin
Total Fat9g
Total Carbohydrates16g
Dietary Fiber2g

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