Description
Delicious Pumpkin Protein Muffins offer a nutritious boost, perfect for a cozy fall breakfast or snack.
Ingredients
Scale
- 1 cup Pumpkin Puree (Ensure it’s pure pumpkin puree, not pie filling.)
- 1.5 cups All-Purpose Flour (Can swap with whole wheat flour.)
- 1 scoop Protein Powder (Choose vanilla-flavored.)
- 0.5 cup Sugar (Consider reducing for a less sugary finish.)
- 1 tbsp Baking Powder (Check for freshness.)
- 1 tsp Baking Soda (Ensure it’s fresh.)
- 1 tbsp Pumpkin Pie Spice (Can substitute with cinnamon and nutmeg.)
- 2 large Eggs (For vegan option, use flax eggs.)
- 0.5 cup Vegetable Oil (Keeps muffins moist.)
- 1 cup Chocolate Chips (Adds a delightful chocolatey twist.)
- 0.5 cup Nuts (Use walnuts or pecans.)
- 0.5 cup Oats (For extra fiber.)
- 0.25 cup Cream Cheese (For a luscious swirl.)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- Mix dry ingredients: flour, protein powder, sugar, baking powder, baking soda, and pumpkin pie spice in a bowl.
- Blend wet ingredients: pumpkin puree, eggs, and vegetable oil until smooth.
- Combine wet and dry ingredients gently; do not overmix.
- Fold in optional add-ins if desired.
- Fill muffin tin cavities about three-quarters full.
- Bake for 20-25 minutes until golden-brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg