Healthy Pumpkin Protein Muffins
These healthy pumpkin protein muffins are soft, moist, and packed with pumpkin flavor and protein.
Servings: 10 muffins
Ingredients
For the muffins:
- 2 cups rolled oats
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- a pinch of salt
- 1 teaspoon pumpkin pie spice or cinnamon or a combination
- 1½ cups pumpkin purée
- 2 large eggs
- 1/4 cup coconut sugar or light brown sugar
- 1/3 cup unsweetened milk of choice
- 1 teaspoon vanilla extract
- Cooking spray
For the topping (optional):
- 1/4 cup pumpkin seeds
- 1/4 cup coconut sugar or light brown sugar
- 1/4 teaspoon pumpkin pie spice or cinnamon or a combination
Instructions
- Preheat the oven to 350°F/180°C. Line a muffin pan with paper liners and lightly spray with cooking spray.
- Blend the rolled oats until fine and flour-like.
- In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice and/or cinnamon.
- In a separate bowl, whisk the pumpkin purée, eggs, sugar, milk, and vanilla extract until smooth.
- Add wet ingredients to dry and stir until just combined.
- Divide batter evenly among the 10 muffin cups, filling each to the top.
- Mix pumpkin seeds, sugar, and pumpkin pie spice and/or cinnamon; sprinkle over muffins, gently pressing seeds into the batter.
- Bake 18–20 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan a few minutes, then transfer to a wire rack to cool completely.