Description
These Protein Pumpkin Muffins are a delightful and nutritious way to enjoy the flavors of autumn. Packed with protein, fiber, and pumpkin spice, they make a satisfying breakfast or snack.
Ingredients
– 1 cup pumpkin puree
– 2 large eggs
– 1/4 cup maple syrup
– 1/4 cup unsweetened almond milk
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 cup vanilla protein powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until well combined.
3. – In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. – Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American