Description
These Pumpkin Protein Muffins are the perfect fall breakfast – moist, spiced, and packed with nutrition to power your day without the guilt.
Ingredients
Scale
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- ¼ cup (60ml) maple syrup or honey
- ¼ cup (60ml) unsweetened almond milk
- 2 tablespoons (30ml) coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1½ cups (180g) whole wheat flour
- 2 scoops (60g) vanilla protein powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (40g) chopped walnuts or pecans (optional)
- ¼ cup (45g) dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine the whole wheat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula just until combined.
- If using, fold in the chopped nuts and/or chocolate chips, reserving a small amount for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle with any reserved toppings.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.