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Pumpkin Protein Muffins

Deliciously moist muffins packed with pumpkin and protein, perfect for a healthy snack or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Packed with vitamins and fiber.
  • 1/2 cup almond milk Can be substituted with any plant-based milk.
  • 1/4 cup honey or maple syrup For sweetness.
  • 2 pieces eggs Bind the mixture together.
Dry Ingredients
  • 1 cup protein powder Your choice of flavor.
  • 1/2 cup oats Adds texture.
  • 1 tsp baking powder For leavening.
  • 1 tsp pumpkin pie spice For flavor.
  • 1/2 tsp salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
  2. In a large bowl, mix the protein powder, oats, baking powder, pumpkin pie spice, and salt until well blended. Set aside.
  3. In another bowl, whisk together the pumpkin puree, almond milk, honey or maple syrup, and eggs until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly okay!
Baking
  1. Pour the batter into the prepared muffin pan, filling each cup about two-thirds full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  4. Enjoy your freshly baked Pumpkin Protein Muffins warm or at room temperature!

Notes

Feel free to personalize your muffins with various toppings like shredded coconut, nuts, or chocolate chips. Store muffins in an airtight container at room temperature for up to 2-3 days, or freeze for up to a month.