Description
These protein-packed pumpkin muffins are the perfect healthy and satisfying treat. Packed with real pumpkin, warm spices, and a boost of protein, they make a delicious snack or breakfast on-the-go.
Ingredients
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 1/2 cups whole wheat flour
– 1 scoop vanilla protein powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
Instructions
1. 1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract until well combined.
3. 3. In a separate bowl, mix together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. 4. Fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. 5. Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. 6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. 7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store the muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American