Description
Delicious and nutritious pumpkin protein muffins that are perfect for a quick breakfast or a satisfying snack. These gluten-free muffins are packed with protein and warm spices for a flavorful treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup chopped nuts or chocolate chips (optional)
Wet Ingredients:
Dry Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and prepare a muffin tin with liners or greasing.
- Mix wet ingredients: In a bowl, whisk together pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract.
- Combine dry ingredients: In another bowl, mix oat flour, protein powder, baking powder, baking soda, spices, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet, stirring until just combined. Fold in nuts or chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Experiment with different types of protein powder for varied flavors.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Muffins can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8 grams
- Sodium: 150 mg
- Fat: 4 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 40 mg
