Hi guys!
In today’s post I will be sharing with you the recipe for my protein pumpkin muffins! They are full of flavor, filling, and super easy to throw together! They make for a great snack, dessert, or addition to a steamy cup of coffee or chai latte. Especially when they are warm from the oven, with a big pat of butter spread on! YUM.
Ingredients:
- 1/3 cup oil (melted coconut oil or avocado oil works well)
- 1/2 cup maple syrup (honey also works!)
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk of choice
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 3/4 cups whole wheat flour
- 2 scoops vanilla protein powder (I used this one)
Directions:
- Preheat oven to 325 degrees F.
- Beat oil & maple syrup (or honey) together in a large bowl. Add the eggs, beat until combined.
- Add pumpkin puree, milk, vanilla extract, baking soda, salt, and pumpkin pie spice. Mix until combined.
- Add the flour & protein powder to the bowl, mix. Some lumps are okay!!
- Add batter to muffin tin, dividing evenly (I used liners, you could also spray down with coconut oil, but they are easier to handle w/ liners once baked)
- Bake for 20-25 mins or until toothpick comes out clean (I bake mine for 24 mins and they are perfect!)
- Allow muffins to cool in muffin tin for 20 minutes, then feel free to dig in!
Recipe makes 12 muffins. If stored at room temp, they should last about 2 days. If stored in the fridge, they should last about 4 days.
xx Becca