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Pumpkin Protein Muffins

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Pumpkin Protein Muffins are moist, flavorful, and packed with protein, making them a nutritious grab-and-go breakfast or post-workout snack with the cozy taste of fall spices.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 cup vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, almond milk, coconut oil, and vanilla extract until smooth.
  3. In a separate bowl, mix oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the wet and stir until just combined. Fold in chocolate chips or nuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use plant-based protein powder and flax eggs for a vegan version.
  • Store in an airtight container for up to 4 days or freeze for up to 2 months.
  • Oat flour can be made by blending rolled oats until fine.

Nutrition

Find it online: https://ukfinda.com/pumpkin-protein-muffins/