Ingredients
- 1 cup canned pumpkin
- 1/2 cup protein powder
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin spice blend
- 2 eggs
- 1/2 cup honey or maple syrup
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the muffin tin or line with paper liners.
- Whisk together the flour, protein powder, baking soda, baking powder, and pumpkin spice in a large bowl.
- In another bowl, combine the pumpkin, eggs, honey or maple syrup, milk, and melted oil or butter. Stir until blended.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill each muffin cup about ¾ full and sprinkle on nuts or chocolate chips if desired.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- Prep Time: 15
- Cook Time: 25
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian