Pumpkin Protein Muffins
These delightful pumpkin protein muffins are a guilt-free treat packed with flavor and nutrition, making them perfect for breakfast or a snack anytime.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Canned or homemade
- 1/2 cup honey or maple syrup Choose based on preference
- 1/2 cup milk Dairy or non-dairy alternative
- 2 pieces eggs For binding
Dry Ingredients
- 1 cup protein powder Choose a flavor you enjoy
- 1 cup whole wheat flour Can substitute with gluten-free flour
- 1 teaspoon baking powder Ensure it's fresh for good rise
- 1 teaspoon baking soda Ensure it's fresh for good rise
- 1 teaspoon cinnamon Adds warmth and flavor
- 1/2 teaspoon nutmeg Enhances the pumpkin flavor
- 1/4 teaspoon salt Balancing flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, milk, honey or maple syrup, and eggs. Mix well until smooth.
- In another bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined; do not overmix.
- Line a muffin tin with liners or grease it lightly. Spoon the batter into each cup, filling about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins can be customized with add-ins like chocolate chips or nuts. Store in an airtight container at room temperature for a couple of days, or freeze for up to 3 months.