Description
Indulge in the delicious combination of protein and pumpkin with these irresistible Protein Pumpkin Muffins. Perfectly moist and flavorful, these muffins make a nutritious and satisfying breakfast or snack.
Ingredients
– 1 cup pumpkin puree
– 3 large eggs
– 1/2 cup vanilla protein powder
– 1/2 cup rolled oats
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the pumpkin puree and eggs until well combined.
3. – Add the protein powder, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until the ingredients are just combined, being careful not to overmix.
4. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a sweeter muffin, you can add 2-3 tablespoons of honey or maple syrup to the batter.
– These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American