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Delicious pumpkin protein muffins in a rustic setting, perfect for breakfast.

Pumpkin Protein Muffins

These delicious and nutritious pumpkin protein muffins are perfect for a healthy breakfast or snack. Packed with wholesome ingredients, they offer a boost of protein and the comforting flavors of fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 scoops Protein Powder vanilla
  • 1.5 cups Oat Flour
  • 1 cup Pumpkin Puree
  • 2 Eggs large
  • 0.5 cup Maple Syrup
  • 0.5 cup Almond Milk unsweetened
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 0.5 cup Chocolate Chips optional

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Measuring Cups/Spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup thoroughly.
  2. In a large bowl, thoroughly whisk together all the dry ingredients: oat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the pumpkin puree, eggs, maple syrup, and almond milk, mixing until the wet ingredients are smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix; fold in chocolate chips if you are using them.
  5. Evenly distribute the batter among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moisture, add 1/4 cup of unsweetened applesauce. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.