Pumpkin Protein Muffins
A warm and nutritious treat combining pumpkin and protein, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1 cup oats Use certified gluten-free oats for gluten-free muffins.
- 1/2 cup protein powder Any protein powder of your choice.
- 1 tespoon baking powder For leavening the muffins.
- 1 tespoon pumpkin pie spice A blend of spices for flavor.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree.
- 1/2 cup almond milk Can substitute with any milk of choice.
- 1/4 cup honey or maple syrup Natural sweeteners for flavor.
- 1/2 teaspoon vanilla extract Adds depth of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree and oats.
- Fold in the protein powder, almond milk, honey or maple syrup, baking powder, pumpkin pie spice, salt, and vanilla extract until well combined.
Baking
- Spoon the mixture into the muffin tin, filling each cup about two-thirds full.
- Bake for 15 to 20 minutes until golden; a toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store muffins at room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months. Consider mixing in chocolate chips or dried fruit for added texture.