Pumpkin Protein Muffins
These delightful Pumpkin Protein Muffins deliver a wholesome burst of flavor that combines a sweet indulgence with a healthy protein punch, making them perfect for breakfast or a snack.
Ingredients
Muffin Base
- 1 cup canned pumpkin Can substitute with fresh pumpkin, cooked and pureed
- 1 cup oats Use certified gluten-free oats for gluten-free version
- 0.5 cup protein powder Use your preferred flavored or plain protein powder
- 0.5 cup almond milk Can substitute with oat milk or apple cider
- 0.25 cup honey or maple syrup Maple syrup can be used as an alternative sweetener
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Line a muffin tin with paper liners or grease it.
- In a large bowl, mix together the canned pumpkin, oats, protein powder, almond milk, and honey or maple syrup until combined.
- Add baking powder, cinnamon, nutmeg, vanilla extract, and salt while stirring until incorporated.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
For a lighter muffin, consider adding more almond milk if the batter seems too dense. You can also add chocolate chips or incorporate shredded zucchini or carrots for extra nutrition.