Gluten-Free LUV Mix Pumpkin Protein Mini Muffins

Wet Ingredients

• Scant ¾ cup (160g) pumpkin puree
• 2 tbsp + 2 tsp neutral oil
• 1 tbsp melted butter
• 1¾ large eggs (see note)
• 1 tbsp Greek yogurt or sour cream
• ½ cup (100g) granulated sugar
• 2 tbsp (30g) brown sugar
• Optional: ½ tsp vanilla extract

Dry Ingredients

• 1 cup + 1 tbsp (135g) Gluten-Free LUV Mix
• ¾ tsp fine sea salt

Pumpkin Spice Blend

• ¾ tsp cinnamon
• ¼ tsp ginger
• Pinch of nutmeg
• Tiny pinch of cloves

Optional Cinnamon Sugar Topping

• 1 tbsp granulated sugar
• ½ tsp cinnamon

Instructions

1. Preheat your oven. Set to 325°F (165°C) and let it fully come to temperature before baking — this matters more than you'd think for mini muffins. Lightly grease every cup of your mini muffin pan with butter or non-stick spray, or line with paper liners. Even with a non-stick pan, greasing helps the edges pull away cleanly.
2. Mix your wet ingredients. In a large bowl, whisk together the pumpkin puree, oil, melted butter, measured eggs, Greek yogurt, both sugars, and vanilla (if using). Whisk until the mixture is smooth, glossy, and uniform — about 30–45 seconds. The pumpkin should be fully incorporated with no streaks. It'll look a little like a thick pudding batter at this stage, and that's exactly right.
3. Combine your dry ingredients. In a separate bowl, whisk together the LUV Mix, salt, cinnamon, ginger, nutmeg, and cloves. Give it a good 15-second whisk so the spices are evenly distributed throughout the mix — you don't want a pocket of cloves in one muffin and none in another.
4. Bring it together. Pour the dry ingredients into the wet bowl and fold with a spatula until just combined. Stop the moment you no longer see dry streaks. The batter will be noticeably thick and scoopable — not pourable — and that's correct. Overmixing activates the starches and makes the muffins dense and gummy, so resist the urge to keep stirring.
5. Fill the pan. Scoop about 1 heaping tablespoon (18–20g) of batter into each mini muffin cup, filling them roughly ¾ full. A small cookie scoop makes this fast and consistent. If you're adding the cinnamon sugar topping, sprinkle a pinch over each cup now before they go in the oven — it creates a lightly crisp, sparkly top as they bake.
6. Bake. Slide the pan into the center rack and bake for 14–17 minutes. Start checking at the 12-minute mark since mini muffins move fast. You're looking for three things:
   • The tops spring back when you gently press the center with your fingertip
   • The edges have pulled slightly away from the pan and are lightly golden
   • A toothpick inserted in the center comes out with a few moist crumbs — not wet batter, but not bone dry either

   Overbaking is the most common mistake with mini muffins. They firm up considerably as they cool, so if they look just barely done, pull them — they'll be perfect.

7. Cool properly. Let the muffins rest in the pan for 5 minutes before removing — this gives the structure time to set so they don't fall apart. Then transfer to a wire rack to cool completely. If you leave them in the pan too long they'll steam themselves and the bottoms can get soft.